Churmuri or Charamburi Upkari is a popular street-side snack from Mangalore, Udupi region of Karnataka, which can be prepared in less than 5 minutes. Bhel puri and Jhal muri are two popular evening snacks from North India and the eastern parts of India. This charmuri is a popular recipe using puffed rice from the western coastal region of India. Indians, in general, love street food, and there is nothing like a plate full of chatpata chaat followed by garma garam chai (hot Indian tea). You will see small carts/establishments selling charmburi at several places at all tourist attractions in the Mangalore/Udupi region, e.g., Car street Venkatraman temple, Udupi Sri Krishna Mutt, Mangalore Dasara at Kudroli, Kadri Shree Manjnatha temple, Gommata Betta in Karkala, or even along beachside or public parks. People love it so much here as an evening snack that these days, the churmuri cart has become a familiar sight even at events such as birthday parties, Mehendi ceremonies, etc. 🙂 Bhel puri needs sweet chutney or spicy chutney, but with this churmuri or masala mandakki, you don’t need any fancy chutney or ingredients. Basic ingredients from your pantry are sufficient to prepare this dish and thus require less than 5 minutes to put it all together. The only thing is you can prep all the ingredients ahead of time, but mix the puffed rice when you are ready to eat/serve because puffed rice gets soft very fast once mixed with the masala. The key ingredient or flavor here comes from the coconut oil that is added while tossing. If you do not have coconut oil, you can use vegetable oil but do remember you are missing the traditional signature flavor.
Grated or finely chopped raw mangoes are used during summer, which gives the dish a unique taste. You will come across several variations of the dish across India, and I have been fortunate to have tried many of them, but this is by far my favorite and has an unbeatable taste. I will explain key points when I write the recipe steps or tips. So read once and make this delicious snack and enjoy. 3 cups Puffed rice, murmura, bhel, charamburo ½ Onion, finely chopped ½ Lemon 1 Tomato, finely chopped 1 tablespoon Coriander leaves or cilantro chopped 2 to 4 tablespoon Raw mango, grated or finely chopped 2 to 4 tablespoon Roasted peanuts ½ teaspoon Salt, adjust to taste 1 teaspoon Red chile powder, adjust to taste 1 tablespoon Coconut oil
In a large mixing bowl, add onion, tomato, coriander leaves, raw mangoes, lemon juice, roasted peanuts, salt, chile powder, and coconut oil, and mix well. Check for the taste and adjust. This can be made and kept ahead of time. When ready to serve, just toss the murmura/puffed rice until combined. Serve immediately and enjoy. Check out the video here.
I bring fresh murmura or puffed rice when needed, and thus it always remains crispy. If it is not crisp, you can dry roast on medium-low flame for 5 minutes until they turn crisp. Always use roasted peanuts. If you have a raw one, first roast it and then add it to the recipe. This is a very flexible recipe where all the ingredients can be adjusted to your taste. For additional kick, small green chili can be finely chopped and added. Grated carrots and beetroot can also be added to make it more colorful and tasty. You can prepare the masala ahead of time and simply toss it with puffed rice when ready to eat.
Love quick recipes? Check out my instant dahi bhalla (dahi vada) recipe.
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