Tuesday, May 4, 2010
The battalion of children in our household are greatly attached to my brother who is a virtual Santa Claus to all of them.They loved to accompany him on long drives around Mysore city, and drooled over the churmuri he bought for them from a cart near the 'Kotae Anjaneya' temple.
Some times they invaded the kitchen and helped my brother who indulgently prepared their favourite snacks or cool drinks with a cart man's expertise! Pani puri, Churmuri, mini pizzas, iced lemon tea, lassi, badam milk and many other snacks rolled out of our kitchen amidst a lot of clamour, turning the entire dining hall into a mini fare.
I learnt to make Churmuri from my brother on one such occassion.
Puffed rice ( crisp and fresh) - 1/2 kg
Onion - 2 big
Tomatoes - 2 big
Dry roasted pea nuts - 200 gms
Fresh green coriander leaves - 1 bunch
Green chillies - 2
Salt - 1/4 tsp
Sugar - 1 tsp
Lime - 1
Coconut oil - 1 tsp
1. Mince onion and tomatoes finely and keep separately.
2. Grind coriander leaves, green chillies , salt and sugar into a smooth paste, mix in the juice of lime and keep aside.
3. Just before serving mix the chopped vegetables, ground coriander paste, puffed rice and roasted peanuts in a vessel with a lid.
4. Add the coconut oil for flavour, cover with the lid and shake the vessel vigourously to blend all ingredients.
Enjoy your Churmuri immediately before it becomes soggy. Minced mangoes can be added during mango season. Carrot shreds can also be addded for variation.