Churmuri

Churmuri is one among my favourite evening chaat. This recipe is in rememberance of churmuri in Bangalore, I am missing it too much so tried to make similar to it. This is dry and very tasty to eat. Its very colourful.

This serves for 2 people.

Ingredients

Puffed rice - 2 big bowls

Tomato - 1no

Onion - 1 no

Cucumber - 1/4 piece

Carrot - 1/2 piece

Coriander - 2 tspns

Green chutney - 2 tspns(as per taste)

Sweet chutney - 2 tspns(as per taste)

Chaat masala - 1/4 tspn

Red chilli powder - 1 pinch

Salt - 1/4 tspn

Ompodi(sev)/mixture - 2 tspns

Green chutney

Coriander leaves(cilantro) - 1 cup

Green chilli - 3 nos (as per taste)

Grind in mixie to a fine paste.

Store in a container and use.

Sweet chutney

Tamarind water - 2 cups

Jaggery - 2 tspns

Dates - 6 nos

Grind dates and jaggery in mixie to a fine paste

Mix in tamarind water and allow it to boil well till its semi-solid paste.

Allow it to cool store in a container and use.

Preparation method

Wash and finely chop tomato, onion, cucumber and coriander, grate the carrot and keep aside

In a wide bowl put all the vegetables, sweet and green chutneys and mix well

Add chat masala, red chilli powder and salt.

Now add puffed rice and coriander leaves. Mix well.(Puffed rice should be added at last as it will be crispy otherwise it will become very soft)

Garnish with Ompodi(sev) or mixture.

Roll out an newspaper and can be served or plates.

Notes -

For Special Churmuri add these
Salted peanuts - 1 tspn Kodbale - 2 nos Nipat(Thatai) - 1 no Ompodi(sev)/mixture - 2 tspns

Green chutney and sweet chutney can be stored for abt 10 to 15 days in refridgerator and used for other chaats.