Flattened rice (poha) and puffed rice (murmura) are the 2 forms of rice, commonly consumed in India along with rice in its original grain form. This Puffed Rice Snack or Churumuri is a popular street food from Karnataka in South India. It is also indigenously known as Masala Mandakki and is a vegan, gluten-free, and scrumptious snack made from puffed rice and a few more ingredients. Just get all of it in place and toss this Churumuri Recipe within 10 to 15 minutes.
What is Churumuri
If you ever happen to visit the scenic Karnataka in Southern India, you will see that there are many ways a Churumuri is made there. Also known as Mandakki in Kannada language, the dish varies from one region to another within the state.
There are many dry and wet snacks made from puffed rice all over the Indian subcontinent. While this Churumuri or Masala Mandakki is a tasty South Indian special, there are others like Bhel Puri and Jhal Muri that belong to the Western and Eastern India respectively.
Sometimes, when I am short of time, I choose to make this Churumuri recipe as an evening snack because it is certainly easy to prepare. Unlike bhel puri, you don’t need the sweet and spicy chutneys for this.
The recipe doesn’t call for potatoes. So, you’re saving that boiling time too. Although, sometimes I do quickly steam potatoes in the Instant Pot or pressure cooker, cut it into cubes and add to the Masala Mandakki. It just perks up the taste.
So, within 15 minutes you are all sorted to serve a healthy, scrumptious and filling snack.
About This Recipe
Here I have shared a really quick version of this Puffed Rice Snack or Masala Mandakki. One of the main ingredients of this Karnataka style Churumuri recipe is coconut oil which brings in a great taste and even elevates it to another level.
You can skip it; in case you don’t have it at home. Although it will change the flavor profile. You can even add ghee like I do sometimes. But we always prefer the flavor of the coconut oil over ghee. Once you try it, you’ll know what I’m talking about.
While using coconut oil, make sure to use edible variety and not the cosmetic one which is used as a hair oil. Edible coconut oil is easily available online or at super stores in the market.
This Mandakki recipe is spicy, tangy and crunchy, which is liked by one and all. It has a mélange of vegetables like onions, tomatoes, carrots and the crisp texture from the roasted or masala peanuts.
If you get your hands on the special Bangalore style spicy roasted peanuts or Congress Kadelakai, use that.
The spice factor comes from the green chillies and red chilli powder. Though you can skip green chilies and play with the quantity of the red chili powder too according to what you prefer. For the tang burst, I always add lemon juice.
In the mango season, you can make this Churumuri recipe with finely chopped raw or unripe mangoes. It tastes fab like that.
You can also add cucumber for an extra element of nutrition. This specific recipe serves two, but can be easily scaled up and made for larger servings.
How to make Churumuri
Preparation
1. Peel, rinse and finely chop 1 small to medium size onion. Also, rinse and finely chop 1 medium size tomato. Rinse, peel and grate 1 small carrot.
Rinse and finely chop 1 green chili and some coriander leaves. Keep aside.
In the mango season, you can also add 1 to 2 tablespoons finely chopped green mango. Use a fine grater for grating carrot.
2. Next, heat ½ tablespoon coconut oil in a pan or kadai. Keep the heat to low or medium-low. Add 2 cups puffed rice.
Roasting puffed rice helps in crisping them up and keeping them the same for some time.
3. Mix, stir often for 2 to 3 minutes on low to medium-low heat.
4. Roast puffed rice grains till they are crispy and crunchy. Do not brown the puffed rice.
Make Churumuri
5. Place the pan with the puffed rice on your kitchen counter and wait for 2 to 3 minutes. Then, sprinkle 1 teaspoon Kashmiri red chili powder and 2 to 3 pinches turmeric powder.
Also, add ½ tablespoon coconut oil and ¼ cup roasted peanuts, masala peanuts or Congress Kadlekai (Bangalore style spicy roasted peanuts).
If using any other type of red chili powder, then add ¼ to ½ teaspoon of it depending on its spiciness and pungency.
Additionally, you can even add ½ teaspoon roasted cumin powder at this step.
6. Season with 2 to 3 pinches black salt and ¼ to ⅓ teaspoon regular salt or add as per taste. You can even skip black salt, if you do not have it.
7. Mix well the coconut oil, spice powders, peanuts and salts with the puffed rice evenly. The coconut oil will melt with the heat and warmth of the roasted puffed rice.
8. Now, add the finely chopped onions, tomatoes, green chilies, grated carrots and 2 to 3 tablespoons chopped coriander leaves.
While preparing Mandakki for small kids, you can skip or add less of the Kashmiri red chili powder and green chilies.
If using boiled potatoes, then add at this step. Peel the potatoes and chop them before adding. You can add 1 medium to large boiled potato.
9. Quickly add ½ to 1 teaspoon lemon juice. You can even squeeze lemon juice directly from halved lemons. You can add less or more lemon juice as per your taste buds.
10. Mix quickly.
11. Serve Churumuri immediately. If you serve after some time, the puffed rice becomes soggy.
While serving, you can garnish with 2 tablespoons sev (fried gram flour vermicelli) and a few chopped coriander leaves.
Expert Tips
- If you have brown puffed rice over white puffed rice, make Churumuri with that only. Don’t worry, it still will be delicious. Roast puffed rice till crisp, and not brown.
- For a more filling Churumuri, add 1 medium to large boiled, peeled and cubed potato.
- You can even add 2 tablespoons coconut oil if you want. Roast the puffed rice in 1 tablespoon coconut oil first and then add the remaining 1 tablespoon coconut oil later when adding the ground spice powders and salt.
- Skip coconut oil if you do not have it. Use sunflower oil or ghee instead.
- Whether to add less or more red chili powder and green chilies, that depends on your taste preference. If making for kids, you can skip or add fewer green chilies and less Kashmiri red chili powder.
- You can add about ½ teaspoon roasted cumin powder too along with the other spice powders.
- Quantity of lemon juice can be adjusted according to what you prefer. You can add 1 to 2 tablespoons finely chopped unripe mangoes when in season. Skip black salt, in case not there.
More Tasty Snacks From Karnataka!
Street Food Recipes
Pakora Recipes
Karnataka Recipes
Indian Breads
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Churumuri Recipe | Masala Mandakki
Ingredients
- 2 cups puffed rice (murmura, mandakki, pori)
- ¼ cup roasted peanuts or masala peanuts or congress kadelakai (bangalore style spicy roasted peanuts)
- 1 teaspoon kashmiri red chili powder
- 2 to 3 pinches turmeric powder
- 1 tablespoon coconut oil
- ¼ to ⅓ teaspoon salt or add as per taste
- 2 to 3 pinches black salt – optional
- ¼ to ⅓ cup onions – finely chopped, or 1 small to medium onion
- ⅓ cup tomatoes – finely chopped, or 1 medium tomato
- ¼ to ⅓ cup carrot – finely grated, or 1 small carrot
- 1 to 2 tablespoons mango – unripe, finely chopped, optional
- 1 green chilli – chopped, optional
- 2 to 3 tablespoons coriander leaves – chopped
- ½ to 1 teaspoon lemon juice or add as per taste
- ¼ cup sev for garnish or add as required – optional
Instructions
Preparation
- Peel, rinse and finely chop the onion & tomato. Rinse, peel and grate 1 small carrot. Rinse and finely chop 1 green chilli and some coriander leaves.
- Keep aside. In the mango season, you can also add 1 to 2 tablespoons of finely chopped raw unripe green mango.
- Heat ½ tablespoon coconut oil in a pan or kadai. Keep flame to low or medium-low. Add the puffed rice.
- Mix and stir often for 2 to 3 minutes on low to medium-low heat.
- Roast puffed rice grains till they are crispy and crunchy. Do not brown the puffed rice.
Making churumuri
- Place the pan with the puffed rice on your kitchen counter and wait for 2 to 3 minutes.
- Add the remaining ½ tablespoon coconut oil, kashmiri red chili powder, turmeric powder, roasted peanuts or masala peanuts or congress kadlekai (bangalore style spicy roasted peanuts).
- Season with black salt and regular salt or add as per taste. You can even skip black salt if you do not have it.
- Mix the coconut oil, peanuts, spice powders and salt with the puffed rice or mandakki evenly.
- Now add the finely chopped veggies, green chillies and coriander leaves.
- Quickly add the lemon juice. You can even squeeze lemon juice directly from halved lemons. You can add less or more lemon juice as per your taste buds.
- Mix quickly and serve Churumuri or Masala Mandakki straight away. If you serve after some minutes, the puffed rice becomes soggy.
- While serving you can garnish with sev (gram flour vermicelli) and a few coriander leaves.
Notes
- You can add less or more quantity of red chilli powder.
- You can skip green chillies if you want. For small kids you can skip or add less of the kashmiri red chilli powder and green chillies.
- Skip coconut oil if you do not have it. You can use sunflower oil or ghee in place of coconut oil.
- Lemon juice can be added less or more as per your taste buds.
- You can skip black salt if you do not have it.
- For a filling snack, you can add 1 medium to large boiled potato.
- You can even add 2 tablespoons coconut oil if you want. Roast the puffed rice in 1 tablespoon coconut oil first and then add the remaining 1 tablespoon coconut oil later when adding the ground spice powders and salt.
- The recipe can be easily halved or doubled.
Nutrition Info (Approximate Values)
This Churumuri Recipe from the blog archives first published on February 2019 has been updated and republished on October 2023.
I made it for the first time.it came out so well that I was thrilled…and looking forward to making it again
thank you indu. glad to read your comment. churumuri is addictive and tastes so good.
hi mam in hindi it is churumuri, in telugu maramaralu or borugulu ,yester day i tryed beautiful taste,thanks a lot
thanks for the info and glad you liked the recipe.