Tried and tasted by Nivedita
In North Karnataka, Puffed rice or kurmura is very common. One can find it in every one's house. Now also, people with big jute bag come home to sell it. Every week they come shouting "churumarieeeeee", and we will be waiting with the big tin.
It is prepared in many ways and served with evening tea. It is always ready snack in any season. It accompanies many side snacks and sweets. I call it Apathbandhava (as it saves me when I have unexpected guests in the evening). In North Karnataka, we make a dish called Girmitt from this, and it is very famous. You will get it on the road side tea stalls with hot fried Mirchi( Green chilly bhaji). But be careful, if you are eating on the road side, as it is not good for health.
Here is the recipe,
(In Kannada,we call it as Churumari susala(ಚುರುಮರಿ ಸುಸಲಾ )).
Puffed rice(Kurmura) - 1 big bowl
Onion - 1 big chopped
Curry leaves - 1 line
Green chilly - 2 to 3 chopped
Mustard seeds - 1 tsp
Jeera - 1tsp
Peanut - 10 to 15(optional)
Oil - 1/4 cup or less if you are health conscious
Lime juice - 1 tbsp
Sugar - 1 tsp
Haldi - a pinch
Dalia (coarse) powder(roasted split Channa) - 2 tbsp
Salt to taste
Fresh coriander chopped - handful
Soak the puffed rice in water for few minutes. Remove it by squeezing the water and transfer in to a plate.
Heat the oil in kadai, add mustard seeds, when they start popping, add jeera and peanuts. When peanuts are little brown add curry leaves, onion and green chilly. Cook it till onion is brown. Off the heat. Add Salt, haldi and sugar. Finally add dalia powder and mix it properly. Wait till it is warm and add soaked puffed rice. Garnish with fresh coriander.
Puffed rice masala is ready to serve with banana, onion pakora, murukku(Chakli), or any dry sweet.
A perfect evening snack with a hot cup of tea.