🇮🇳 Indian Vegetarian

Churmuri

Name: Churmuri
Prep time: 20 min
Cook time: 19 min
Total time: 39 min
Yield: 2 servings
Cuisine: Indian
Ingredients: 1 cup, whisked Yogurt; to taste Salt; 2 sprigs Curry Leaves; 1/2 cup, roasted Peanuts; 2 tbsp Tamarind Paste; 1 tsp Chaat Masala; 1/2 tsp Red Chili Powder; 1 tsp Roasted Cumin; 1 cup Grated Coconut; 4 cups Puffed Rice (Murmura)

🇮🇳 Indian

Bangalore churmuri, puffed rice with carrot, coconut and citrus. Sweet, sour, spicy, crunchy and cold in the same mouthful — chaat logic. Serve immediately with small plates and no judgement.

Prep 20 min Cook 19 min Serves 2 Medium

Ingredients

Yogurt1 cup, whisked
Saltto taste
Curry Leaves2 sprigs
Peanuts1/2 cup, roasted
Tamarind Paste2 tbsp
Chaat Masala1 tsp
Red Chili Powder1/2 tsp
Roasted Cumin1 tsp
Grated Coconut1 cup
Puffed Rice (Murmura)4 cups

Optional extras

Fresh Cilantro2 tbsp, chopped

Instructions

1
Get the base ready — cooked, cooled and ideally at room temperature so the toppings sit proud.
2
Whisk the yogurt smooth with a pinch of sugar and salt — it should pour slowly off the spoon.
3
Spread the base out flat and drag both chutneys across it in ribbons.
4
Cover the base with yogurt and let it pool at the edges before the spice shower.
5
Finish with the peanuts, a final pinch of black salt and serve at once.

Chef's tip

Pomegranate isn't decoration — the bursts of juice matter.

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Video: CHURMURI RECIPE | CHURUMURI UDUPI STREET STYLE · on YouTube