Tangy masala puffed rice or mandakki girmit is North Karnataka special street food. It is a variation of Tamil Nadu Special kara pori. The tanginess in girmit gives unique flavor to this dish.
The original girmit will be more spicy. Here, I have used medium level of spice only. Check ‘NOTE’ section to enhance the recipe. The step by step pictorial procedure of this recipe is s follows.
- Onion – 1
- Green chili – 2
- Roasted gram/pottukadalai/porikadalai powder – 1 tsp
- Mustard – 1/2 tsp
- Cumin seeds – 1/2 tsp
- Turmeric powder – (1/4-1/2) tsp
- Tamarind extract – 1/2 cup
- Jaggery – a small piece
- Curry leaves – 2 sprigs
- Oil – 1 1/2 tbsp
- Salt – As per the taste
- Puffed rice – 2 cups
- Onion(small) – 1
- Roasted gram/pottukadalai/porikadalai powder – 1 tbsp
- Tomato – 1
- Coriander leaves – 4 sprigs
- Sev – 1/2 cup
- Heat oil in a kadai.
- Add mustard seeds and cumin seeds to it. Allow it to splutter.
- Add curry leaves to it.
- Now, add finely chopped onion and finely chopped green chili. Saute till onion turns golden brown.
- Add turmeric and salt. Mix it well and saute it.
- Add tamarind extract.
- Now, add jaggery to it. Allow it to boil. Cook it for (2-3) minutes.
- Then, add roasted gram powder. Stir it well.
- Stir it well.
- Tangy girmit masala is ready.
- In a mixing bowl, add puffed rice.
- Add the cooled girmit masala.
- Add finely chopped onion.
- Add finely chopped tomato to it.
- Add roasted gram powder.
- Stir it quickly and gently. Top it with sev.
- Garnish it with coriander leaves.
- Serve immediately.
- Tamarind extract can be replaced with lemon juice or tomato.
- Roasted or fried peanuts can be added for extra crunch.
- Adjust the spice level of as per the requirement.
- If more spiciness is preferred, add fried green chili to enjoy the real spiciness of the North Karnataka special mandakki girmit.
- While adding tomato, discard the pulp and add the skin alone.
- Chopped carrot or fried corn flakes can be added for taste enhancement.
- The girmit masala can be prepared before hand also. The excess masala can be refrigerated in an air tight container.