My Mom used to prepare(she does it even now) the most yummy, crunchy Churmuri. This isn’t the one with onion, cilantro etc etc.
This is what my Mom learnt from her friends when we were in Bijapur. In most Lingayat community the Churmuri was made with garlic, on the other hand in most Madhwa houses without one.
It’s crunchy, quick, easy, and can be kept for weeks in an air tight container. I prepare this as well as Chooda Avalakki(recipe here) for each and every trip we go on.
- 2 lbs Murmura or Mandakki or Puffed Rice or Kadale Puri
- 1/4 cup peanuts or shenga
- 1/4 cup dhalia or putani
- 2 tsp chilli powder
- 1 tsp mustard seeds
- 1/2 tsp turmeric or haldi
- 7-8 curry leaves
- 5-6 salted green chillies( optional)
- salt to taste
- sugar to taste
- pinch of hing
In a large bowl, microwave the puri for a minute or so. Keep an eye so that the puri doesn’t burn out.
In a large bowl, (bandale in Kannada) heat 7-8 tsp oil. Next, add the mustard seeds, hing, peanuts, dhalia, curry leaves, hing, and red chilli powder. At this point, you can also add salted green chillies to the oil. Fry for 4-5 minutes making sure that it doesn’t burn.
Add the puri, salt and sugar. Keep mixing until all the puri is mixed well.
Once its cooled, store in an air tight container. It tastes so yummy with evening tea.
P.S: I had no curry leaves, so had to prepare without it.