Learn How to Make Karam Borugulu | Easy Recipe for Muri Mixture & Masala Muri
When it comes to traditional snacks in Rayalaseema, Karam Borugulu (also known as Muri or puffed rice) is a popular and beloved treat. Simple, crunchy, and packed with flavour, it’s the perfect combination of spices and textures that will leave you craving for more. This snack is easy to prepare and can be stored for several days, making it a convenient option for those unexpected snack attacks. Whether you call it Karam Borugulu, Muri Mixture, or Masala Muri, this recipe brings the perfect balance of taste and crunch. Let’s dive into the recipe and discover how you can prepare this spicy treat at home.
What You Need to Make Karam Borugulu:
Before we start preparing the Karam Borugulu, gather the following ingredients:
* Burugulu (Puffed Rice): 2 cups
* Salt: To taste
* Turmeric Powder: 1/4 tsp
* Red Chilli Powder: 1 tsp (adjust according to your spice preference)
* Urad Dal (Black Gram): 1 tsp
* Green Chilli: 1, chopped
* Curry Leaves: A handful
* Green Chilli Paste (optional): 1 tsp
* Roasted Peanuts: 1/4 cup
* Dry Red Chillies: 4
* Garlic: 8 cloves, crushed
* Moong Dal (Yellow Lentils): 2 tbsp
* Oil: 2 tbsp (for frying)
These ingredients come together to create a crispy, spicy, and savoury snack that everyone will love!
Step-by-Step Guide to Make Karam Borugulu:
1. Prepare the Ingredients:
Start by preparing all the ingredients. Crush the garlic cloves and chop the green chilli into small pieces. You’ll also need to chop the dry red chillies into pieces. Once your ingredients are ready, you’re all set to begin.
2. Heat the Oil:
Take a kadai (a deep frying pan) or a vessel, depending on the amount of Karam Borugulu you want to make. Add 2 tablespoons of oil and heat it on a medium flame. The oil should be hot enough to fry the ingredients but not too hot to burn them.
3. Fry the Mustard Seeds and Dal:
Once the oil is hot, add mustard seeds, black gram (urad dal), and dry red chillies. Stir them well and let them fry until the dal turns golden brown and aromatic. This usually takes about a minute or two.
4. Add the Peanuts:
Next, add the roasted peanuts and continue frying them along with the dal and red chillies. Keep stirring to prevent burning. The peanuts will add a nice crunch to the Karam Borugulu, making it even more satisfying.
5. Add the Garlic and Curry Leaves:
As the peanuts fry, it’s time to add the crushed garlic and curry leaves. These ingredients will infuse a delightful fragrance and flavour into the mixture. Fry them for another minute or so.
6. Add Moong Dal:
Now, add the moong dal (yellow lentils) to the pan. Fry the dal until it turns a light golden color. The dal will add an additional texture and flavor to the mix.
7. Spice It Up:
Once the garlic, curry leaves, and moong dal are fried well, it’s time to spice up your Karam Borugulu. Add salt, red chilli powder, and turmeric powder. Stir everything well so that the spices are evenly mixed.
8. Add the Burugulu (Puffed Rice):
Now, it’s time to add the Burugulu (puffed rice). If your puffed rice is fresh, you don’t need to fry it. Just add them to the mixture and mix well. However, if the puffed rice is soft, you may want to fry it lightly in the pan before adding it to the mix for extra crunch.
9. Final Mixing:
Once everything is well combined, lower the flame and mix the puffed rice and spice mixture carefully. Make sure all the puffed rice is coated with the spices and ingredients. Turn off the heat and let the Karam Borugulu cool down before serving.
Storage Tips for Karam Borugulu:
Karam Borugulu can be stored in an airtight container for up to a week. It’s best enjoyed fresh, but can be a convenient snack to keep in your pantry for those times when you need something crunchy and spicy.
Variations of Karam Borugulu:
If you like to experiment with different flavors, here are a few variations you can try:
* Muri Mixture: A sweeter version of Karam Borugulu can be made by adding sugar or jaggery to the mixture. This variation is loved by those who enjoy a balance of sweet and spicy.
* Masala Muri: For a tangy twist, add a squeeze of lemon juice or sprinkle some chat masala to the final mix. This adds a zesty kick that complements the spicy elements.
* Chili Garlic Borugulu: If you’re a garlic lover, you can add extra crushed garlic and a bit more red chilli powder for an extra punch.
Conclusion:
Karam Borugulu is not only a delicious and spicy snack but also an easy one to prepare. Whether you call it Muri Mixture, Masala Muri, or simply puffed rice with a twist, this snack brings the authentic flavours of Rayalaseema to your kitchen. It’s perfect for munching during movie nights, tea time, or whenever you feel like having a crunchy, savoury treat. So why wait? Try making this Karam Borugulu today and enjoy it with your family and friends.
FAQs About Karam Borugulu:
1. Can I make Karam Borugulu without peanuts?
Yes, you can make it without peanuts if you have an allergy or prefer to skip them. You can replace peanuts with other nuts or skip them entirely.
2. Is there a healthier version of Karam Borugulu?
You can make a healthier version by using less oil and opting for baked puffed rice. You can also add more vegetables to make it a healthier snack.
3. Can I store Karam Borugulu for long?
Yes, Karam Borugulu can be stored in an airtight container for up to a week. Just make sure it’s completely cooled before storing.
4. Can I add more spices to Karam Borugulu?
Absolutely! You can add more spices like cumin, coriander powder, or even a pinch of garam masala to adjust the flavor to your liking.
5. How can I make Karam Borugulu spicier?
To make it spicier, simply increase the amount of red chilli powder or add some green chillies to the mix.
