Churmuri in konkani is puffed rice – one of those favorites no matter whether old, young or the kids. Its the essential component of most Chaat items. I am putting up a version (among the many) of Bhel Puri. It is easy to prepare and the spicy Bhel Puri is great for a monsoon evening. In North Kanara/Shimoga, it is called Mandakki.
What you need to have:
1. Puffed rice (Churmure) – 3 cups
2. Onion chopped – 1/2 cup
3. Green chillies chopped – 2
4. Corriander seeds – 2 Teaspoons (coarse p[owder)
5. Cumin seeds – 1/2 Teaspoon (coarse powder)
6.Lemon juice – 1 Teaspoon
7. Corriander leaves chopped – a handful
8. Salt & sugar – to taste
9. Coconut oil – 2-3 Teaspoons(optional)
What you do with what you have:
1. Chop onions, green chillies, corriander leaves fine and keep it aside seperately.
2. Powder corriander, cumin seeds in the dry grinder to a coarse consistency.
3. In a bowl mix chopped onions, corriander leaves and chillies from step 1, a pinch of sugar & cumin corriander powder from step 2 with the required quantity of salt and make a mix masala.
4. Add puffed rice to the masala from step 3 and squeze lemon juice to it. If needed sprinkle 1-2 teaspoons of coconut oil and mix well.
Top it with Shev or any mixture of your choice and enjoy and is as shown in the image below.
How long it takes: 15 minutes
Serves: 2 people
Good to know:
1. You can dry-roast puffed rice if it has turned soggy on high gas stirring continuously or one can even dry it in the hot sun for about an hour.
2. You can replace lemon with tomatos for a change. It makes the dish coclourful and tastes different.
3. Coconut oil is optional since some do not enjoy the flavour of the same.