Masala Murmure/ Mandakki Usal

Recipe by Cook's Hideout

My partner for this month's Taste & Create is PJ @ Seduce your Tastebuds. PJ has a ton of quick and easy recipes and I tried quite a few from her blog in the past. But for this month's Taste & Create, I chose a very quick and easy Mandakki Usal aka Masala Murmure from PJ's blog. I wanted to make something quick for my lunch one day and happened to this recipe on PJ's blog. As she says, it takes no time to put together and is spicy and delicious. Since murmure don't need to be cooked for long,...

Ingredients

• 2 cups supermarket roast chicken, approximately 200g once shredded (Murmure)
• 1 onion (- small, chopped)
• 2 chilies (Green - slit)
• 1 tomato (- small, chopped)
• curry leaves (- few)
• 1 tsp ginger (- finely grated)
• 1 tbsp Peanuts (Roasted)
• supermarket roast chicken, approximately 200g once shredded
• cilantro (- for garnish)
• to taste Salt
• 1 tsp chana dal
• supermarket roast chicken, approximately 200g once shredded
• supermarket roast chicken, approximately 200g once shredded

Method

1. Heat 2tsp oil in a saute pan, add the tempering ingredients and once the seeds start to splutter, add curry leaves, green chilies, ginger and onions. Cook until onions turn translucent.
2. Next add turmeric and tomatoes, cook until tomato is cooked, but not too mushy, about 2-3 minutes.
3. In the meantime, rinse the murmure and drain out all the water and set aside. Don't soak for too long, murmure will get very soggy.
4. Once ready, add the murmure to the tomato mixture along with salt and roasted peanuts. Cook for 1-2 minutes. Turn off the heat and serve immediately.

View the recipe instructions at Cook's Hideout