Heat oil in a large skillet, add the peanuts and saute till they start changing color. Next add the cashews and curry leaves.
Once the cashews are lightly golden, add the raisins, chili powder and turmeric. Cook for 1 minute or so or until raisins start to plump up.
Stir in the puffed rice (murmure) and salt and mix well to combine all the ingredients. Cook for 2~3 minutes. Turn off the heat. Store the chiwda in an airtight container once completely cooled.