2 litre measures (by volume) puffed rice (murmure)
2 tablespoons peanuts, shelled
1 tablespoon cashews, broken (optional)
1/2 teaspoon each mustard and cumin seeds
1/4 teaspoon turmeric powder
3-4 pinches asafoetida powder
1/5 teaspoon citric acid, powdered
4-5 green or red chillies, chopped
2 stalks curry leaves
2 tablespoons oil
1 cup fine bland sev (optional)

1. Heat oil in a very large skillet or frying pan.

2. Add peanuts, cashews, fry till light golden.
Drain, keep aside.

3. In same hot oil, add seeds, asafoetida, allow to splutter.

4. Add chillies, curry leaves, turmeric, murmure.

5. Sprinkle citric acid, shake well.

6. Add fried nuts, sev, toss well after taking off heat.

Cool completely before storing in airtight container.