Spiced puffed rice (Churmure upkari)

One of my readers had this request few days back, “Can I have the recipe for mangalore charmure(puffed rice) upkari? My friend wants it. Chumure upkari is sold in karstreet Mangalore opposite Venkatramana temple. It is made in konkani households. It tastes different from bhel and coconut oil is used. Now many adoptions of the origional recipe are made with adition of tomato etc. But I want to know the origional recipe. I guess some konkani people frequenting your blog must be able to provide it”.

When I read this request, I didn’t know what this dish is. I had been to Mangalore only once or twice when I was a kid. My knowledge about Mangalorean Konkani food is limited to what I have read in different websites and what my Aayi has told me. There is also many differences between our food(North Kanara food) and Mangalorean Konkani food(South Kanara food). So I thought of asking a person who is from South Kanara and who has come to my rescue every time I wanted any information about their food. Its none other than Aruna.

I asked her about this recipe and as always, she didn’t disappoint me. She sent this recipe and also mentioned that, “My mom at home does it a different way. She will mix together onions, grated coconut, salt, sugar, chili powder, coconut oil and coriander leaves. To this mixture she will add charmuro and mix well”.

The one I am posting today is the karstreet version. When I saw the recipe for the first time, I was wondering how good it will be with no spices(except for chili powder). I thought it is more or less like bhel. Finally when I tried it, I was very surprised. It is one of those out-of-the-world dishes. The coconut oil gives it the distinguishing taste. It was very filling. Thanks Aruna for sending me the recipe.

Ingredients:
5-6 cups puffed rice(churmuro/chirmuri)
1 tea spn chili powder
1/4 cup finely chopped onion
1/4 cup finely chopped tomato
1/4 cup grated carrot
1/4 cup grated cucumber(optional)
1/4 cup fresh/frozen coconut
1/4 cup grated raw mango(optional)
1 tbl spn chopped coriander leaves
1 tbl spn coconut oil
1/4 cup roasted peanuts
Salt

Method:
Heat a little oil and add chili powder. Take off from heat, add puffed rice and mix well. (This is kept ready by the vendors). I kept it on the switched off, but hot stove for sometime to make the puffed rice very crisp.

While serving, add carrots, cucumbers, onions, tomatoes, coconut, mango, coriander leaves, salt and mix well. Top it with coconut oil and mix. Do not keep it for long after mixing all the vegetables, the puffed rice should be very crispy for ultimate taste.

Serves :3-4
Preparation time : 15mins

22 Comments for “Spiced puffed rice (Churmure upkari)”

Vinitha

says:

Hi Shilpa,
Nice blog with yummy recipes!!!!
Today i tried your recipe of jowar roti but sorry to say i was not successful.Even though i kept mixing the flour it was getting sticky and not to the consistency of chapati dough.Could you please help me by telling me how many minutes approximately should i mix the flour.And should i keep mixing on the stove or bring the vessel down and then mix.And did you use 1 and 1/2 cups of water for 1 cup flour or should i use less water.I have used jowar atta.Please help.
I have tried most of your fishes recipes and they are a big hit in our house.
Hope to get the jowar roti right this time after getting your valuable suggestions.

Shilpa

says:

Vinitha, you have to boil the water very well till it reduces a bit. Then add the flour and keep mixing. You have to keep mixing on the stove on high flame so that the water is absorbed. If you feel you cannot get it to chapathi flour consistency, then add extra flour. But just make sure all the flour is cooked well in water. By doing this, the jowar flour gets the consistency where you can roll it. Hope this helps.

A

says:

Shilpa,

The charmurya upkari that my mom makes is more like the phoa chivda that is made.. you can keep it for days/months. It’s basically putting phanna of mustard seeds, curry leaves, redchillies, bits of fried papad and peanuts. Aruna’s version seems to be more like chaat.

A

Aruna Pai

says:

Hi Shilpa…. What a coincidence, i tried it on Saturday, but i did not use raw mango as i did not have it in stock. Your pictures look yummy, especially the first and last one. Feel like eating the one made by you. Wish i was in Kansas city.

Pari

says:

The charmburo upkari is done in so many different ways. My mom used to add her homemade sambar powder to it. Others add grated raw mango. I haven’t been to Car street in almost a decade but heard that the stuff now sold even had grated beetroot if you want.

says:

Mouthwatering..This brings back spicy, tangy memories of teru.
Me too bought Charumburi this weekend for the same! Just couldn’t find Ambuli.

says:

awwww… i just had this in the eve:) we dont use coconut shilpa but use raw grated mangoes in it.
there is one gaadiwala in kadri park road in mangalore who makes the best charumuri… i went there almost once in 2 days when i visited india this time. churmuri with sugarcane juice is the best combo:)

says:

Hi Shilpa,
Thanks for stopping by my blog and hope you come back for more tastes.

This must be such a labour of love for you – creating and dedicating your blog to your parents – bless you.

Now, about this puffed rice. Can you tell me a little more about it? Is it a special type of rice and in what way is it cooked to give it that puffed look? Is it steamed?

says:

Hi shilpa

This is my all time favorite.i do not know at mangalore but during my hostel days at hassan also we used to have it but without coconut.

says:

Dear Shilpa, The churmure-upkari looks so appetizing and the display of the vegetables on the plate is tempting. I also like to add a dash of turmeric along with the chilli powder. And mustard oil as an add-on instead of coconut oil. Slivers of garlic added to the hot oil also make a difference too.

Shilpa

says:

A, thanks for your version of chirmure upkari. I will try it next time. Aruna’s version was just awesome, I simply loved it.

Aruna, wish you were here. We could have cooked food alternative days, one day you and one day me :D. That way I would have learnt too many recipes from you.

Pari, grated beetroot? now thats very interesting. Looks like they are all set to make it very healthy with so many raw vegetables. I will try adding beetroot next time.

Manjula, I loved this without ambli/ambuli. Next time I will add that too to make it tangy :).

Sia, sugarcane juice and churmuro looks like an awesome combo. I am craving for it now :).

Cynthia, thanks for stopping by. Puffed rice is a special kind of crunchy rice. It is not anywhere like normal rice. It can be eaten as it is, no cooking. It is available in Indian stores. It is also called murmura/chirmuri etc. More about it in wiki

Roopa, I have a friend who studied in Hasan. Good to know you studied there.

Sushma, this is a bit different in taste from bhel. Do give it a try, it tastes awesome.

Thanks Swapna. I will try with garlic next time.

Pritya, Thank you so much. I am going to follow your instructions next time. I think it will increase the taste of this dish.

Pradnya prabhu

says:

Dear Shilpa,

We have another version of Charmurya upkari

Here we grind coconut,1tsp of cumin, 2tsp of coriander seeds, tamrind, salt and jaggery to a coarse masala adding very little water. The charmbura is roasted slightly and the masala is mixed with it alongwith finely chopped raw onion. Coconut oil is added from top and mixed well. Coriander leaves are used for garnishing.

This variety tastes very good.

Nusrat

says:

Hi Shilpa,
This looks very yummy. I like the way u explain it by showing pictures of each step that makes things very easy to understand. I saw the danish pastry recipe and by looking at it I am feeling like making it, it looks so yummmm.

I want to request a recipe, it is make with murmura(puffed rice). its laddoos of murmura, please post it if u can.
Thanks..

Bye

kamath

says:

Hi Shilpa,

This is a good recipe. I tried it yesterday. We liked it. I am a Mangalorean. Well, they have a different version, they dont add grated coconut and peanuts. And someone above in the comment section mentioned adding beetroot, its a totally different dish. Its called tomato masala. This has masala peanuts grated beetroot and of course tomatoes and spices. Its yummy. I used to go to car street every saturday to the temple, and hog on all the chaats there after praying. That was my routine. Just like you I have a brother who is a complete foodie, so I always get to eat something new everytime.
Anyway, I like most of your recipes. they have never let me down. Thanks and keep going.

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