Sudha’s KurMur

Its onomatopoeic … kurmur, kurmur … crisp and crackling, with a drink, as a snack, or just simply because. And this one is healthy, made at home and easy !

Thanks Sudha, for sharing the recipe.


  • 4 cups cornflakes
  • 4 cups puffed rice or rice krispies
  • 1 cup pumpkin seeds
  • 1 cup sunflower seeds
  • 1 cup raisins or dried cranberries
  • 1 cup raw cashew nuts
  • 2 cups raw peanuts (with skin)
  • 2 tsp olive oil

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Seasoning (in 2 tbsp sesame oil)

  • 2 tsp mustard seeds
  • 2 tsp jeera (cumin) seeds
  • 1 1/2 tsp sesame seeds
  • 1/2 tsp asaphoetida
  • 2 sprigs curry leaves
  • 1 tsp chili powder
  • salt to taste
  • 2 tbsp brown sugar

Dry roast, separately, the puffed rice, the cornflakes, the curry leaves, pumpkin seeds and the sunflower seeds.

In 1 tsp olive oil each, lightly fry the cashew and peanuts, separately.

Toss all together in a large bowl along with the raisins or cranberries, before preparing the seasoning.

Heat the sesame oil, sputter the mustard, then the cumin. Add the curry leaves, saute for a minute, then add the chili powder, asaphoetida, sugar, salt and sesame seeds.

Remove pan from the heat. Stir well and let it sit till the sugar dissolves.

Add to the mixture in the bowl, mix well.

Cool, store in an airtight container, enjoy !


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