“Seasoned Puffed Rice ~ Corn Flakes Mixture / Chanbure’ Upkari Corn Flakes ghalnu / Kurmura ~ Corn Flakes Bhel” … Chiri chiri pavusu yettari assa … Meaning when it keeps raining and you can’t do anything much … for those in between hunger pangs or just as timepass during monsoon … Ye zarror aapka aur aap ke apnon ka choti choti bhook ko bHagadega .......
When it keeps pouring non~stop and one can’t venture out it’s just boring to sit quiet doing nothing. Though there are loads of work piled up and are remaining to be done, sort of laziness creeps into the body and you just feel like sitting like a couch potato doing nothing. And that is the time when you want to munch on something kur kuri or some jhat phat snacks.
I always keep kurmura / chanburo / puffed rice in stock at home all round the year. There is always emergencies when these come in handy. Also when suddenly some guest drop in or when you want to just enjoy something to kill boredom poha and kurmura always come in handy. Today is one of those days when its raining chiri chiri (Konkani word) meaning continuously non stop. Though its not raining heavily, it keeps on and on and on and on.
This seasoned puffed rice / kurmura / chanburo is one such dish that is low in calories and can be enjoyed to kill the boredom or those little in between hungers. Children love this garnished with Farsan / Seva mixture though I have not added them on today. I kept it light and simple and added some freshly chopped onions which are good for health and add that spice level as a tongue twister.
** For the preparation of Mixture :
** Finely chop one large onion and keep it ready aside.
** Roast ½ cup of ground nuts or microwave them to crisp and keep them ready aside.
** Roast ½ cup of roasted gram / putani for a few minutes or microwave them for a few mins and keep it ready aside.
** For Tempering : In a deep kadai, add in 2 tblsp of coconut oil, when hot add in 1 tsp of mustard seeds and when they begin to splutter, add in 3-4 green chillies chopped to small pieces, the roasted gram (putani), ground nuts (peanuts), 10-12 curry leaves, 1 tblsp hing (asafoetida) powder and 1 tsp of haldi / turmeric powder. Fry all till they are fried well, it may take about 2 mins. Remove from fire and keep it aside.
** Now add in the finely chopped onions, salt to taste and mix well.
** To this mixture add in a large bowl full of kurmura / puffed rice and ½ a bowl of cornflakes and mixe well. I used Kellogg’s Cornflakes.
** Lastly Squeeze in half a lemon and a handful of finely chopped coriander leaves and mix well. Serve immediately.
** This is a dish that has to prepared and served immediately lest it will turn soggy. This is similar to Bhel which is served in Northern parts of India, while in Southern parts of India we call it chanbure upkari ~ in konkani specially Mangalore side.
** Enjoy this dish with family and friends when you just want to have a mid snack. I sometimes have this as my dinner with the addition of some sprouts of boiled potato pieces to the same. That too tasted great which is little bit different than this … will post it soon. Keep an eye on my blog for more such Phatta Phat dishes.