In Udupi-Mangalore region, Churu-Muri is the popular and most loved street food. Step out of your home and take a walk in a lush green park, streets of temple, breezy seashore at popular beaches or walk near any school/office buildings and you can’t help but see the large crowd of people queuing up in front of small wooden cart selling Churu-Muri or spiced puffed rice. Churumuri tastes best when served right away and enjoy this puffy, crisp and spicy goodness.
- 2 cups puffed rice
- ¾ medium onion
- ½ medium tomato
- 1 small carrot
- 2-3 tbsp raw mango (optional)
- 1-2 tbsp coriander leaves
- 2 tbsp chivda mixture / roasted peanuts (optional)
- 1 tsp red chilli powder
- ½ tsp turmeric powder
- 1-2 tbsp lime/lemon juice
- 1- 1½ tbsp Coconut Oil / vegetable oil
- Salt to taste
|Prep Time||Cook Time||Total Time||Serves|
|5 min||1 min||6 min||2|
- Finely chop onion, coriander leaves and tomato. Also grate mango (optional) and carrot. Keep them aside.
- Take crisp puffed rice in a large bowl and add coconut oil, red chilli powder, turmeric powder and salt to taste and mix well.
- Now add chopped onion, coriander leaves, tomato, carrot, mango and mix well so that each grain of puffed rice and vegetables are coated with spice mixture.
- Lastly add crisp chivda mixture of your choice or roasted peanuts and mix well along with 2 tsp of lemon juice.
- Adjust the spice and salt according to taste. Serve it immediately.
- Deseed the tomato and chop them finely; helps your churumuri to remain crispy and puffy for longer time.
- Add less lemon juice if you are using grated mango.
- It tastes best when coconut oil is used, but feel free to use vegetable oil in its place.
- Puffed rice contains some amount of salt so make sure you do not add more salt.