Monday, 25 June 2012

Susla or Sushila

Imagine this scene.

Its summer holidays and you are at your grandmother’s place. Your parents are not the only ones who think about vacation at Granny’s and so you meet all you cousins.

In the afternoon when all are snoozing one by one you cousins slip out in the hot afternoon sun. There is no one around and all disappear in the orchards and climb high on one of the trees till then you are quiet as mice. Then it’s just masti……

That too upto teatime back home again all dusty, scratches and torn frocks, back to a scolding for the scratches never were we scolded for torn frocks or petticoats and tea.

How hungry we used to be… anything anyone Ajji, Mami, Maushi or Amma put before us we ate. One such afternoon I do not know who made it but we had  Susla. Funny name? We all thought so and that the adults were making fun of us but then we confirmed with another Ajji and it is indeed  a dish.

Funnily I had all but forgotten about this dish. But after my marriage my MIL said let us make Sushila. Now Sushila was the maid so I looked at her with a question mark on my face. Only to be reacquainted with Susla this is purposely called as Sushila here. 

For making susla you need puffed rice, churmuri or churmure. It must have had its beginnings with some puffed rice that had gone soft and  it’s stuck in our cuisine. The quantity of the puffed rice does go down drastically so please take care.


250grms of puffed
1-2 onion, finely chopped
1 tblsp puthane or roasted chana, powdered coarsely
2 green chillis, slit
1 spring Curry leaves
Mustard seeds
½ tsp red chilli powder (optional)
¼ cup raw mango, chopped fine (optional)

1.     Soak the churmuri in a pan of water. Set aside.
2.     In a kadhai/wok heat oil add the mustard seeds, when they splutter add the hing, turmeric and red chilli powder.
3.     Add the curry leaves and green chillies too.
4.     Add the onions and fry till translucent.
5.     While the onions are frying drain the churmuri.
6.     In case your kids do not mind cooked raw mango please add at this point and fry for 2-3 minutes.
7.     Add   the churmuri and the salt. Mix well. Cover and let it stand on low flame for 2-3 minutes. Switch off the gas.
8.     In case you have not added the raw mango before add it now. Mix well again to distribute the raw mango all around to avoid fights as too who has got more raw mangoes in her plate.
9.       Serve hot.

Sending this to WDML started by Gayatri and hosted by Pradnya
Shama's Street Party Event started by Jagruti



  1. They call it Sushila at my relative's place in Hyderabad too.

    For once I thought the dish was named so after my Sushila Mamiji might have made & introduced it to everyone. But no, it's for real. Hehe.

  2. delicious it up with Street party food event

  3. filling snack,brought back childhood days..Nice!!

    Ongoing Events at(Erivum Puliyum)-
    1. The Kerala Kitchen(June'12)

    2.EP Series-Basil OR Cardamom

  4. this is my fav treat but never tried it with raw mangoes... must add a nice tang... will try it soon.

  5. Wow.. interesting and very healthy.. especially when am trying to loose weight!

  6. Seriously am drooling rite now here, fantastic snack.

  7. it

  8. We make this too, but never knew this interesting name. Looks lovely.

  9. very interesting n delicious recipe archana.. can substitute paneer for chicken in kadai chicken recipe..
    I have posted the link in my reply in my check out..;)
    Tasty Appetite

  10. A funny name indeed...but what's in a name? Sounds like an interesting dish... are the links for Molagootal
    and Molagushyam

  11. Apt for an afternoon when one is salivating to munch something tangy.
    I liked the gentle humour laced in your post

  12. Interesting name...

    Bhel puri is my favorite snack.

    Thanks for sharing so many great recipes.

  13. Archana, my husband loves puffed rice snacks and loves raw mango with red chilli. Still i never thought to combine the two together! What an idea ji :)
    Will try.

  14. Nice recipe..and interesing post about the dish..Sushila..
    I had posted a similar version with puffed quinoa.
    You had aquery as to why I added a little bhuna wheat helps in making the varo/chikki easily chewable and not too hard like some chikkis.we just cant bite a piece easily.
    This is a secret tip of my grandma..


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