How to make Kurmure ka Upma -
If the puffed rice has gone a bit soft, this is the ideal recipe that you will simply enjoy
This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.
Main Ingredients : Puffed rice (kurmura / murmura), oil (ऑइल)
Cuisine : South Indian
Course : Snacks and Starters
For more recipes related to Kurmure ka Upma checkout Bhadang -SK Khazana. You can also find more Snacks and Starters recipes like Aloo Parantha with Lassi-SK Khazana Prawns Koliwada - SK Khazana Paneer Shawarma Soya Shammi Kabab
Kurmure ka Upma Recipe Card
India’s peninsular region comprises of four states that can all together boast of around a dozen different cuisines. This is more than any other part of Asia.
There is something unique about the South Indian food that evokes extreme devotion from all who take pride in its food culture.
South Indian cuisine has its own niche. If you are in Andhra Pradesh you will relish a coastal Andhra, Telangana and Rayalseema cuisine in addition to Mughlai in Nizami style. Karnataka? It will give you north Karnataka, Saraswat, Coorgi and Mangalorean cuisines. Take a trip to Tamil Nadu to relish its Chettinad cuisine, Madurai and Coimbatore styles of cooking. Kerala, God’s own country, has the Moplah, the Syrian Christian and the Palakkad Iyer food to boast of.
South Indian food is based on a calculated and scientific culture that has been passed down from one generation to another. There is a basic understanding of what to eat in the winters and summers, what not to when one is ill, what to eat to avoid being ill and what to eat when one has a fever. There are no owners for these rules but these safely guarded secrets and recipes are an integral part of traditional South Indian home cooking.
Prep Time : 6-10 minutes
Cook time : 11-15 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Spicy
Ingredients for Kurmure ka Upma Recipe
Puffed rice (kurmura / murmura) 3 cups
oil 2 tablespoons
Mustard seeds 1 teaspoon
Peanuts roasted 1/4 cup
Medium onion finely chopped 1
Curry leaves 10-12
Carrot grated 1/4 cup
Medium green capsicum finely chopped 1
Green chillies 2-3
Rasam powder 1 tablespoon
Salt to taste
Lemon 1/2
Method
Step 1
Heat oil in a non-stick pan, add mustard seeds and let them splutter. Add peanuts and onion and sauté till the onion turns translucent. Add curry leaves and carrot and mix well. Add capsicum and mix well.
Step 2
Place a strainer over a bowl, put the puffed rice into the strainer and pour over it so they become moist.
Step 3
Finely chop green chillies and add. Add rasam powder and mix well. Add puffed rice and mix well. Add salt and mix well. Squeeze the juice of ½ lemon and add and mix well.
Step 4
Transfer onto a serving plate and serve hot.
Nutrition Info
Calories : 859 Kcal
Carbohydrates : 20.5 gm
Protein : 76.1 gm
Fat : 52.5 gm
Other : Niacin- 13.3mg
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
