Mamra Upma
WHAT IS MAMRA/MURMURA?
Mamra /murmura or kurmura are the Indian names for the puffed rice. It is puffed grain, made from rice by heating rice kernels under high pressure in the presence of steam, but does not exactly look like Rice Krispies which we get here in the western world. Mamra is a staple and hugely popular item amongst South Asians. It is available throughout the year and inexpensive. It is crispy and crunchy and tastes wise it is bland thus can be used in sweet and savoury recipes. In the western world mostly puffed rice used for making sweet recipes, wherein Indian households mostly used in preparing savoury dishes such as world famous Indian street food ‘Bhel’ ‘Bhel Puri’ or ‘Chat’ (oh my god, my mouth is already watering just thinking about this dishes)
WHAT IS UPMA?
No matter wherever you go in India, you’ll be able to get a plate of Upma anytime. whether at the five-star hotel or on the street. Although upma is a typical south Indian breakfast dish, it is very popular amongst all the Indians out there. Certainly, one of my favourite breakfast. Essentially, upma is made of dry roasted semolina or coarse rice flour also. Various seasonings and/or vegetables and nuts are often added during the cooking, depending on individual preferences. Although traditional upma recipes calls for semolina, nowadays people are trying other grains such as broken wheat, quinoa, millets and buckwheat
MAMRA UPMA RECIPE
Mamra upma or spice puffed rice is a typical North Karnataka dish which usually served at breakfast time, but one can have any time of the day as snacks too. In Karnataka mamra upma served with chilli pakora or stuffed pakora and yogurt. Mamra upma recipe is straight forward and comes together in no time. It is usually prepared with puffed rice, basic spices and vegetables.
INGREDIENTS FOR MAMRA UPMA
Mamra/puffed rice – You’ll need Indian variety puffed rice which is in white colour. Easily available in any Indian grocery store. Vegetables – Onion, green chilli, ginger, curry leaves Fat – Any oil. Spices/Masala – Turmeric powder, red chilli powder, cumin and mustard seeds Nuts-Peanuts red or pink any will do. Toppings – Lemon juice, freshly chopped coriander, cucumber, tomatoes, pomegranate arils and grated coconuts.
HOW TO MAKE MAMRA UPMA
First place puffed rice in a colander and wash it under the running water for 30 seconds and put it aside for all the excess water to drain out. First, dry roast the peanuts in a heavy bottom pan and leave it aside. In the same pan add oil, once oil is heated up add mustard and cumin seeds, once they splutter add curry leaves and dry roasted peanuts and asafoetida. After a couple of minutes add finely chopped onion, chillies and ginger, saute on a low flame until onion starts browning. Add salt ( not too much), turmeric powder, red chilli powder (if using) and mix well. Add wet puffed rice, lemon juice, pinch sugar and stir everything well. Serve in a serving dish, top it up with the toppings.
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