Churumuri: Your Guide To Different Varieties Of The Karnataka-Style Bhel Puri
- Reema Gowalla
Updated : April 26, 2022 09:04 IST
Nargis Mandakki, Girmit, Kadlepuri and more - the many types of Churumuri that are worth trying
Jhalmuri in West Bengal, Bhel Puri in Maharashtra and Masala Puri in Tamil Nadu. If these are the only names you have heard of the beloved spicy-tangy puffed rice snack, say hello to Karnataka’s Churumuri - which is also known as Mandakki, Girmit and Kadlepuri and more in different parts of the state. While the famous Bhel Puri and Masala Puri have a little bit of wet ingredients like tamarind syrup or boiled peanuts, Churumuri is often a dry snack. Interestingly, the many variations of Churumuri are exclusive to which part of Karnataka they come from - the taste palate of the region, availability of the ingredients and other influences. Similar to its Chowpatty variation - Bhel Puri, Churumuri is often served in paper cones or paper plates on beaches and at street-side stalls. Such is the popularity of the snack that people eat it as a snack on the streets and also customise it at home to suit their taste and choice of ingredients.
Here’s a bitesize guide to the different types of the puffed rice snack popular in different corners of Karnataka.
One of North Karnataka’s most favourite street food delights, Girmit is a typical snack from the state’s Hubballi-Dharwad region. Usually served with mirchi bajji, the snack uses puffed rice mixed with a gojju prepared with onion, tomato and tamarind. Some of the other ingredients used in making Girmit include chana dal, ground nuts, green chilies, coriander leaves and sev.
Mangaluru’s Masala Mandakki
In Mangaluru, puffed rice is known as uruda kurlari. The recipe for the South Karnataka Mangaluru-style Chrumuri is similar to that of Tamil Nadu beach favourite kara pori. In this, puffed rice is mixed with a variety of vegetables like raw mango, carrot, tomato, onion and coriander, alongside salt and chilli powder. Sev and Congress Kadale Beeja (spicy masala peanuts) and corn flakes mixture are optional add-ons.
The Mysuru-style Churumuri is another spicy, tangy and mouth-wateringly yummy South Karnataka recipe of the well-admired snack. The ingredients used for this version of this popular street food delight include grated carrot, chopped coriander leaves, finely chopped onions, Congress Kadale Beeja or dry roasted peanuts, salt, lime juice, chilli powder, coconut oil and puffed rice.
Popularly known as Nargis Mandakki, the Davangere Churumuri is an all-time favourite snack in central Karnataka. What makes this recipe stand out among the rest is the use of sambar powder. In its absence, you can also use rasam powder. Primarily a dry spiced variety, the other ingredients used in preparing this snack include puffed rice, mustard seeds, cumin seeds, roasted gram powder, cinnamon powder, green chillies, curry leaves, crushed garlic pods, turmeric powder, powdered sugar, salt, putani chutney powder and oil.