Murmure lasooni
Murmure lasooni/chirmulyanche sushilla:
Murmure or chirmulyo as called out in goan language are puffed rice prepared from rice and used in breakfast or snack foods. Its mostly consumed in the goan culture during the rituals of tulsi marriage performed after diwali. Its also called as big diwali festival- vadli diwali. During this occasion, chirmulyo are mixed with coconut and jaggery and served as prasad. It's also used in the preparation of datolyo during the first birthday of a child, wherein chirmulyo are mixed with vade( rice puris), biscuits, chocolates, etc and are showered on the head of one yr old baby at his/ her first birthday to mark the emergence of their new teeth. So the ritual is named as datolyo. We also prepare laddoos out of these chirmulyo by mixing chirmulyo with jaggery.
Now a days chirmulyo are used in the preparation of many chivdas, bhel, and many more items.
The reason behind preparation of this recipe is that, I had lot of leftover chirmulyos with me after the ritual of datolyo of my niece at my house. So I thought of preparing this dish which i had learnt from my mother. There are lot of emotional feelings attached to this recipe. When I was small, after our play, my mother always prepared this dish to have with our tea. Its a very light snack, perfect for an evening hunger cramp and very easy and quick to prepare.
Let's look at the recipe.
Ingredients:
Murmure-1 bowl
Lasoon/garlic-9-10 petals
Hing-1 tsp
Karipatta-2 leaflets
Mustard seeds-1 tsp
Sugar-2 tsp
Haldi power-1 tsp
Cashewnuts-1 cup
Salt as per taste
Oil-2 tsp
Method:
Heat oil in kadai, fry cashewnuts till light brown and keep aside. Chop lasoon or garlic into fine pieces. Then in same kadai add more oil, Hing, mustard seeds, karipatta leaves, chopped garlic, haldi. Mix nicely. Add murmure and mix everything till murmures are coated with haldi color. Now add sugar, salt and roasted cashewnuts. Mix well and serve hot with tea/coffee.
Murmure or chirmulyo as called out in goan language are puffed rice prepared from rice and used in breakfast or snack foods. Its mostly consumed in the goan culture during the rituals of tulsi marriage performed after diwali. Its also called as big diwali festival- vadli diwali. During this occasion, chirmulyo are mixed with coconut and jaggery and served as prasad. It's also used in the preparation of datolyo during the first birthday of a child, wherein chirmulyo are mixed with vade( rice puris), biscuits, chocolates, etc and are showered on the head of one yr old baby at his/ her first birthday to mark the emergence of their new teeth. So the ritual is named as datolyo. We also prepare laddoos out of these chirmulyo by mixing chirmulyo with jaggery.
Now a days chirmulyo are used in the preparation of many chivdas, bhel, and many more items.
The reason behind preparation of this recipe is that, I had lot of leftover chirmulyos with me after the ritual of datolyo of my niece at my house. So I thought of preparing this dish which i had learnt from my mother. There are lot of emotional feelings attached to this recipe. When I was small, after our play, my mother always prepared this dish to have with our tea. Its a very light snack, perfect for an evening hunger cramp and very easy and quick to prepare.
Let's look at the recipe.
Ingredients:
Murmure-1 bowl
Lasoon/garlic-9-10 petals
Hing-1 tsp
Karipatta-2 leaflets
Mustard seeds-1 tsp
Sugar-2 tsp
Haldi power-1 tsp
Cashewnuts-1 cup
Salt as per taste
Oil-2 tsp
Method:
Heat oil in kadai, fry cashewnuts till light brown and keep aside. Chop lasoon or garlic into fine pieces. Then in same kadai add more oil, Hing, mustard seeds, karipatta leaves, chopped garlic, haldi. Mix nicely. Add murmure and mix everything till murmures are coated with haldi color. Now add sugar, salt and roasted cashewnuts. Mix well and serve hot with tea/coffee.
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