Garlic Flavoured Kurmura Chivda
About Garlic Flavoured Kurmura Chivda
Garlic Flavoured Kurmura (Puffed rice) Chivda is a recipe that is low on oil, gluten free & a healthy snack for Diwali Festival.
With any festival that we celebrate, we tend to indulge & once the festivities end, we think of ways and means to reduce the weight gained during the period. It's best to plan your snacks in such a way so that you feel less guilty when consuming and at the same time, they are incredibly tasty. After all, no one enjoys burning calories in the gym (seriously!!).
So, be smart this Diwali, try making a combination of low oil & other snacks so that you feel less guilty & enjoy the festival too.
I am sure once Diwali ends, this Chivda will certainly be made regularly at your home for tea time munching or to enjoy when travelling outdoors too.
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Recipe Time & More
Ingredients
- 1/2 kg Puffed Rice (kurmura or â or)
- 5 Groundnuts €“ 5 Tblsps (groundnuts â tblsps)
- 3 Pottukadalai Or Chutney Dal €“ 3 To 4 Tblsps (pottukadalai or chutney dal â tblsps)
- 1 Garlic (not paste â atleast nos whole crushed)
- 2 leaves Curry (â)
- 2 Oil (â tblsps)
- 1 pinch asafoetida (â)
- 1/2 tsp red chili powder (â)
- 1/2 tsp Turmeric Powder (â)
- 1-2 tsp Salt (or as per taste)
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Instructions
- In a kadhai or heavy bottom pan, add oil and once it heats, add the crushed garlic and let it roast well on a low flame. The garlic should turn a bit brown and crisp to ensure your chivda stays good for a few days.
- Now, add the chutney dal, groundnuts and let it roast well.
- Then, add the hing, turmeric powder, red chilly powder and curry leaves.
- Add salt and then stir it once again before adding the puffed rice or Kurmura
- Mix everything well and saute this for atleast 3-5 minutes on a low flame.
- Switch off the flame and let the chivda cool before transferring into an air tight container or a steel container (I store all my snacks in steel container).
Recipe Notes
Recipe Notes –
- If for some reason, your kurmura or puffed rice has turned a bit soft, do dry roast it for few minutes on a low flame & it will turn crisp again.
- Whenever making any chivda, I try & add salt while sautéing the masalas so that once the poha or even kurmura (rice puffs) are added, the salt mixes well.
- If you don’t prefer the amount of garlic used (1.5 nos. whole garlic) then reduce the same. However, it wont flavor your kurmura that well.
- I have not added chopped green chillies as my husband prefers it to be less spicy. You can add the same according to your taste.
- Stays good for atleast a month.
Tried this recipe?Mention @plattershare or tag #plattershare!
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Vidya Narayan
Articles: 215 Comments
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Thanks for the inspiration! Looks tasty.
Absolutely scrumptious! Thanks for the recipe.
Great recipe! I’m eager to try it.
This looks so appetizing! Thank you.
Such a flavorful dish! Can’t wait to taste it.