Girmit Recipe (Hubli-Dharward Style)

Ingredients

• 4 cups puffed rice/mandakki/churmuri/murmura ()
• 1/4 cup oil
• 1 teaspoon mustard seeds
• 1/2 teaspoon jeera seeds
• 1 stalk curry leaves
• 4 garlic cloves (crushed )
• 3 green chilies ( finely chopped)
• 1/2 teaspoon turmeric powder
• 1 big pinch hing (asafoetida)
• 2 medium onions ( finely chopped)
• 1/4 cup tamarind pulp ((1 lemon sized tamarind soaked in water))
• 1/2 teaspoon sugar ((optional))
• salt (to taste)
• 2 tablespoons onion (finely chopped)
• 2 tablespoons tomato (finely chopped)
• 1 tablespoon coriander leaves
• 2 tablespoons fried gram powder/putani powder
• 1/4 cup sev mixture
• 2 tablespoons fried peanuts
• 2-4 fried green chilies ((optional))

Instructions

1. 1

   Soak 1 lemon-sized tamarind in warm water for about 15 minutes. Once softened, remove the seeds, and extract the tamarind pulp. Keep it aside until ready to use.

2. 2

   Heat oil in a Kadai. Make a small slit, fry two green chilies, sprinkle some salt, and keep it aside.

3. 3

   Add in mustard seeds, jeera (cumin), and let them splutter in the same oil.

4. 4

   Then add crushed garlic, green chilies, curry leaves, turmeric, hing, and saute for a few seconds.

5. 5

   Next, add onions, salt and cook until onions turn soft.

6. 6

   Add tamarind pulp, sugar, and saute for another 2-3 minutes until the raw smell of tamarind disappears. Girmit masala is ready. Cool it and keep it aside.

7. 7

   Take mandakki in a deep vessel, add onions, tomato, coriander leaves, fried gram powder, and girmit mixture (oggarane) and mix it all in a rotating motion so that puffed rice doesn't fly around and is well coated.

8. 8

   On a serving plate, put the prepared mixture and top it with some more coriander leaves, sev, fried peanuts, and fried chilies.

9. 9

   Girmit or north Karnataka mandakki upkari is ready. Serve it immediately else puffed rice becomes soggy.