One of my readers had this request few days back, “Can I have the recipe for mangalore charmure (puffed rice) upkari ? My friend wants it. Chumure upkari is sold in karstreet Mangalore opposite Venkatramana temple. It is made in konkani households. It tastes different from bhel and coconut oil is used. Now many adoptions of the origional recipe are made with adition of tomato etc. But I want to know the origional recipe. I guess some konkani people frequenting your blog must be able to provide it”.
When I read this request, I didn’t know what this dish is. I had been to Mangalore only once or twice when I was a kid. My knowledge about Mangalorean Konkani food is limited to what I have read in different websites and what my Aayi has told me. There is also many differences between our food(North Kanara food) and Mangalorean Konkani food(South Kanara food). So I thought of asking a person who is from South Kanara and who has come to my rescue every time I wanted any information about their food. Its none other than Aruna .
I asked her about this recipe and as always, she didn’t disappoint me. She sent this recipe and also mentioned that, “My mom at home does it a different way. She will mix together onions, grated coconut, salt, sugar, chili powder, coconut oil and coriander leaves. To this mixture she will add charmuro and mix well”.
The one I am posting today is the karstreet version. When I saw the recipe for the first time, I was wondering how good it will be with no spices(except for chili powder). I thought it is more or less like bhel . Finally when I tried it, I was very surprised. It is one of those out-of-the-world dishes. The coconut oil gives it the distinguishing taste. It was very filling. Thanks Aruna for sending me the recipe.
Ingredients: 5-6 cups puffed rice( churmuro/chirmuri ) 1 tea spn chili powder 1/4 cup finely chopped onion 1/4 cup finely chopped tomato 1/4 cup grated carrot 1/4 cup grated cucumber(optional) 1/4 cup fresh/frozen coconut 1/4 cup grated raw mango(optional) 1 tbl spn chopped coriander leaves 1 tbl spn coconut oil 1/4 cup roasted peanuts Salt
Method: Heat a little oil and add chili powder. Take off from heat, add puffed rice and mix well. (This is kept ready by the vendors). I kept it on the switched off, but hot stove for sometime to make the puffed rice very crisp.
While serving, add carrots, cucumbers, onions, tomatoes, coconut, mango, coriander leaves, salt and mix well. Top it with coconut oil and mix. Do not keep it for long after mixing all the vegetables, the puffed rice should be very crispy for ultimate taste.
Serves :3-4 Preparation time : 15mins
Today is celebrated as “ Ram Navami ” by Hindus. This festival is celebrated on the 9th day from Ugadi , Hindu new year. Ram Navami is celebrated as the birth day of lord Rama , from epic Ramayana . On all the 9 days from Ugadi to Ram Navami , poojas and bhajans are performed in the temples.
The main attraction for the kids in this festival is prasad that is served after the pooja . A very tasty spread of food ( naivedya / naivedyam – food which is offered to god) is prepared and offered to god and then distributed among the people gathered for the pooja . Obviously the food offered is purely vegetarian without onions and garlic.
At my native, naivedya for this festival usually consists of – muga dali usli (a dry dish prepared with moong dal ) – right in the below picture, – chane usli (a dry dish with black chickpeas) – left in the below picture, – ambli pachdi (spiced shredded mango dish), – panak (a sweetish, spicy drink)
Usually panak is a must during this festival. Other dishes vary from temple to temple. I will post recipes of other 3 dishes soon. After the pooja, god’s idol is taken in palanquin in a procession. The palanquin is placed on many of the Ashwatha katte (a round structure created around the Ashwatha tree) in many places across the village and different people offer pooja to the idol. In many small villages, towns and cities all across India these Ashwatha katte can be found. Devotees, believers normally are found making pradakshina (rounds) in the morning, which is also beneficial to health because of the fresh air around trees.
Ingredients: 2-3 tbl spn jaggery 2 cups water 1/4 tea spn cardamom powder 1/2 tea spn pepper powder 1/2 tea spn grated ginger(optional) 1 tea spn lemon juice(optional)
Ginger and lemon is not added in panak at my place. But in many temples, it is a must.
Method: Mix all of the above till jaggery is dissolved in water. Make a paste of ginger and add it. Mix well.
Serves : 2 Preparation time : 5mins
