Step 1

firstly, in a large kadai heat 2 tbsp oil and add ¼ cup peanut.

Step 2

saute on medium flame till the peanuts turn golden and crunchy.

Step 3

now add 2 tbsp putani and roast on low flame. set aside.

Step 4

further add 1 tsp mustard, 1 dried red chilli, a pinch of hing and few curry leaves.

Step 5

saute and splutter well.

Step 6

additionally, add ¼ tsp turmeric and ½ tsp chilli powder. saute on low flame.

Step 7

now add 3 cup murmura and mix gently coating spices well.

Step 8

turn off the flame and add 1 tsp powdered sugar, ¼ tsp salt and ¾ cup hot sev. mix well.

Step 9

finally, cool the spicy murmura completely and store in airtight container for 2 months.