In a big kadai,add oil,mustard seeds,turmeric and asafoetida and allow the mustard to splutter.Then add ground nuts,chilli powder,curry leaf and roast them for two mins.Then keep them aside cos if it's left in the kadai it may get charred.

Then in the same kadai,add kadalepuri and just roast them until it turns crispy.Do not add salt because the murmura itself has salt in them.

Garnish it with roasted pea nuts,curry leaves and I have added little fried fritters for garnishing.store it in an airtight box,just to avoid the murmura from turning crispy to soft.