MANDAKKI OGGARANE: SPICY PUFFED RICE

KURMURA POHA

KARNATAKA STYLE

You Need: (To serve 4 people)

• Puffed Rice (Kurmura/Kadale Puri) - (8 cups)
• Lengthwise Chopped Onions - (1 medium sized)
• Green Chillies (Hara mirch/Hasi Menasinakai) - (2-3)

• Turmeric Powder (Haldi/Arisina) - 1 tsp

• Lemon juice (½ Lemon/1 tbsp)
• Salt (To taste)
• Water

     For Seasoning (Tadka/Oggarane):

• Oil (for seasoning) - (1 tbsp)
• Mustard seeds (Rai/Sarso/Sasive) - (½ tsp)
• Peanuts (Moongphali/Kadale Beeja)- (2 tbsp)
• Split Black Gram (Urad Dal/Uddina Bele) - (1 tsp)
• Split Bengal Gram (Chana Dal/Kadale Bele) - (1 tsp)
• Curry leaves (Kadi Patta/Kari Bevu) - (1-2 sticks)
• Asafoetida (Hing/Hingu) - (2-3 Pinch)

      To Garnish

• Grated Coconut (Nariyal/Turida tenginakai) - (½ cup)
• Chopped Cilantro (Coriander Leaves/Dhaniya/Kottambari Soppu) - (½ cup)

Method:

• Wash puffed rice in running water and leave for 5 minutes. The puffed rice will turn soft and spongy. (You can use vegetable strainer to wash. Wash till all the rice grains get wet. Don't wash for too long as it will turn the rice to paste.)

• Heat oil in a pan. Add mustard seeds, peanuts, split black gram (urad dal), split bengal gram (chana dal) one by one and saute till peanuts and grams turn a slight golden brown.

• Add curry leaves, asafoetida, chopped green chillies, chopped onions, turmeric powder and salt one by one. Saute till onions get tender.

• Add wet puffed rice and mix well. Saute for 2 minutes and switch off the gas/stove.

• Add lemon juice, grated coconut and chopped cilantro and mix well.

Serve Hot :)