In Assamese, “Hurum” (হুৰুম) refers to a traditional form of puffed rice, typically made from Bora Saul (sticky rice). It is a beloved and wholesome food item deeply rooted in Assamese culinary heritage, especially popular during festivals like Magh Bihu.
How Hurum Is Made
Hurum is prepared by parboiling sticky rice, drying it thoroughly, and then puffing it using high heat in earthen pots or traditional iron pans. The process results in soft, white, light puffed grains with a distinct nutty flavor and mild sweetness.
Unlike regular puffed rice (muri), Hurum retains the glutinous richness of Bora Saul, giving it a soft-chewy texture and natural aroma.
How Hurum Is Eaten
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Typically served with curd (doi) and jaggery (gur) — a dish known as “hurum-doi-gur”, especially during Magh Bihu.
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Eaten with milk and banana as a nutritious rural breakfast.
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Mixed with seasonal fruits or sweetened cream for a festive delicacy.
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Sometimes combined with sira (flattened rice) and ladoo during winter harvest celebrations.
Cultural Significance
Hurum is more than just a food — it is a part of Assamese agrarian traditions, representing abundance, simplicity, and warmth. It features prominently during:
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Bhogali Bihu (Magh Bihu) – symbolizing harvest celebration
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Ancestral rituals – offered in traditional meals
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Hospitality rituals – served to guests in rural homes
Health Benefits
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Low in fat and easy to digest
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High in carbohydrates and natural energy
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Free from artificial additives
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Often made using organic Bora rice
Conclusion
In Assamese tradition, Hurum is a cherished puffed rice variety made from Bora Saul, rich in flavor and deeply symbolic of rural life and seasonal festivities. Whether enjoyed with curd and jaggery or as part of a festive platter, Hurum remains a delicious reminder of Assam’s agricultural roots and culinary identity.
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