Churumuri is a tasty and very popular street food snack from Karnataka. It’s made out of puffed rice and assortments of vegetables like onion , tomato , cucumber, carrot , mango, pineapple along with spices and green chutney .Masala Mandakki or Girmit in North Karnataka is also a version of churumuri.
One can find at least 20 varieties of churmuri in the menu of any Churmuri Stalls . Variations are mainly either with addition of vegetables / fruits or with Namkeens like Nippattu .
I have used only Carrot ,onions and coriander leaves for making this . But you can also add cucumber , grated mango , small chunks of pineapple and also tomato for making Churumuri . Also nippattu , congress kadale beeja and sev or mixture or farsan is also added to churmuri to make it more crunchy.
Making Churumuri is simple and easy but you should be quick while mixing this. As juices from veggies releases and murmura may absorb water and becomes moist . Soggy puffed rice is not good to eat 🙁 Detailed pictorial representations , helps you to make perfect churumuri .
Many states have their own snacks made from puffed rice . BhelPuri is also one of the widely made puffed rice snack across India . Bhel Puri is from Maharashtra whereas Jhal Muri from Kolkata. Jhal muri is quite similar to Churumuri but the differences lies in the pungent flavour of mustard oil and muri masala used in Jhalmuri .
Puffed Rice snacks are light snacks that is tasty , delicious and also comes with lesser calories.Other puffed rice snacks which I do often are Masala Mandakki | Girmit , Puri Uppittu | Murmura Upma and Puri Oggarane | Murmura Chivda . If you are looking for low calorie snacks ,then definitely you should add these snacks in the list !
Recipe Card for Churumuri
Churumuri Recipe
Ingredients
- 4 Cups Puffed Rice Murmura
- 1/2-3/4 Cup Onions chopped
- 1/2 Cup Carrots grated
- 2 Tbsp Coriander leaves
- 1/4 Cup Spiced peanuts / Masala Peanuts
- 1/2 Cup Sev Mixture / Farsan
- 1 1/2 Tsp Sesame Oil / Til Oil
- 1/2 Tsp Chilli powder
For Green Chutney
- 2 Tbsp Coriander Leaves
- 1-2 No's Green Chilli (less spice Green Chillies)
- 1 Garlic Clove
- 1/2 Tsp Jeera Powder
- 1/2-3/4 Tsp Salt or as required
- 1 Tsp Lime juice
Instructions
- Prepare green chutney in a small chutney jar , add 2 tbsp of coriander leaves , 1-2 green chillies , 1 garlic clove , 1/2 tsp jeera powder, 1 tsp lime juice and salt.
- Finely chop onions , grate carrots and chop coriander leaves . Take everything in a wide vessel . Top veggies with puffed rice or murmura .
- Blend to a smooth paste as much as possible ,without adding water.
- Add 1/4 cup Congress Kadale Beeja or Masala Peanuts and 1/2 cup Mixture / Sev/ Farsan.
- Place green chutney in a ladle , add 1.5 Tbsp of sesame oil / til oil and 1/2 tsp of chilli powder
- Add 1/4 cup Congress Kadale Beeja or Masala Peanuts and 1/2 cup Mixture / Sev/ Farsan. Take green chutney in a ladle , add 1.5 Tbsp of sesame oil / til oil and 1/2 tsp of chilli powder .
- Pour this ladle of chutney ,oil and chilli on murmura and give a quick stir.
- Serve it immediately in paper cones lined with butter paper or banana leaf.
Notes
- Puffed rice will be having salt , so add very little salt.
- Directly adding salt ,makes onion to release juice fast. So add salt to chutney, quick stir with murmura and serve immediately
Step by Step directions on making of Churumuri :
Prepare green chutney in a small chutney jar , add 2 tbsp of coriander leaves , 1-2 green chillies , 1 garlic clove , 1/2 tsp jeera powder, 1 tsp lime juice and salt. Blend to a smooth paste as much as possible ,without adding water.
Finely chop onions , grate carrots and chop coriander leaves . Take everything in a wide vessel . Top veggies with puffed rice or murmura .
Add 1/4 cup Congress Kadale Beeja or Masala Peanuts and 1/2 cup Mixture / Sev/ Farsan. Take green chutney in a ladle , add 1.5 Tbsp of sesame oil / til oil and 1/2 tsp of chilli powder .
Pour this ladle of chutney ,oil and chilli on murmura and give a quick stir.
Serve it immediately in paper cones lined with butter paper or banana leaf.
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