Sushla Recipe | Jui Kulkarni
So while I contemplated all day about what I should be making as my signature dish for my post on Signature Food Diaries, I finally came to a conclusion of making something that has become my favorite and “signature” dish in the last few years. This post is about a regional Northern Karnataka dish- Sushla.
This is popular snack and breakfast recipe in Southern Maharashtra and Northern Karnataka. The major ingredient here is Murmura (puffed rice flakes) and Metkut.
Metkut is basically powder of roasted Chana Dal, Moong Dal , Urad Dal and Wheat flour with mustard seeds and other spices. The link to how to make this powder is Metkut---Marathi-Recipe and it is easily available in stores too. This powder is an important ingredient in the Maharashtrian and Karnataka households. This powder is added to steamed rice or in Poha or can be paired with Roti and Ghee to make meals on the go.
So while sushla has rich flavors from Metkut and chilies, it also turns nutritious when we add green Moong bean sprouts to it. Rest all the items are very easily available in the kitchen. So the next time you want to make something interesting than the regular Poha-Upma, don’t forget to try this one.
- 3 tsp. oil
- 1 tsp. turmeric powder
- 500 grams of Murmura (puffed rice flakes)
- 3-4 chilies
- 1 small tomato finely chopped
- 1 small onion finely chopped
- ¼ cup of groundnuts
- 5-8 curry leaves
- 2 tsp. of mustard seeds
- Salt as per taste
- 4 tsp. of Metkut
- ¼ cup of sprouts (green Moong beans or Matki)
- Coriander finely chopped for garnishing
- 1 tsp. chili powder(optional)
Method of Preparation:
In a shallow pan, boil ¼ cup Moong sprouts for 10 mins in 1 cup water.
Once the Moong beans turn soft, remove them from the water and set them aside.
Do not throw the boiled water.
In a pan, heat oil on a medium flame.
Fry the groundnuts and once golden brown, set them aside.
Add mustard seeds to the oil. Once they crackle, add chilies, curry leaves and asafoetida.
Add chopped onions and turmeric to the tempering and let them cook until they turn translucent.
Meanwhile, in the water that was used to boil Moong beans, soak the Murmura and let it sit for 5 mins in a strainer to remove excess water.
Once the onions look cooked, add tomatoes and let them cook for 2 mins.
After 2 mins , add the groundnuts, boiled sprouts and Murmura.
In this mixture also add Metkut powder.
Add salt as per taste and mix it well. Mix gently so that the MurMura don’t turn soggy.
Garnish with fresh coriander and serve hot along with Chai.
Notes (Do's & Don'ts)
- Do not over-soak the Murmura or else it might get soggy. Add slightly less water than you might add for soaking Poha.
- Even if you feel the Murmura has turned very soggy, add handful of dry Murmura directly to the pan, this will absorb the moisture and balance the softness.
- If you don’t have Metkut, this recipe still works if you add 2 tsp. of Sambar powder.
- You can add chili powder for more heat.
So every time I make Sushla, all the memories of home come racing back. Whenever we feel homesick, this is that one dish that comforts us. I hope you try Sushla. This Sushla will definitely give you a feeling of change than the regular Poha- Upma breakfast items.
Hi! I'm Jui Kulkarni passionate foodie and home chef, I started attempting to cook since my teens. Foodie husband has been a push to me and so I started my blog (whenchaimetbiskit) and Instagram page (@whenchaimet_biskit). If you do happen to recreate this recipe or any other recipe from my blog or Instagram page, feel free to drop a message or comment on that recipe.