Churmuri | Street Style Masala Churumuri Recipe | Masala Mandakki | Puffed Rice Salad With Assortment OF Grated Vegetables
Churmuri or churumuri as it’s called is a perfect snack / salad made with puffed rice and an assortment of grated raw veggies. It’s a popular street food across South India. It’s perfect for that evening hunger pangs and is also vegan and gluten free.
This is a very easy recipe and can be put together within 15-20 minutes. There is no cooking involved except for the roasting of the puffed rice. Dry roasting the puffed rice makes it very crisp. This step is optional but makes a lot of difference to the finished dish.
Here are the things you can buy online for making this recipe Mixing Bowl / Salad Bowl https://amzn.to/3yhASei Black Salt https://amzn.to/3IlpiTV Chaat Masala Powder https://amzn.to/3IobKay
Here is the video of how to make churmuri
1/4 cup tomato, deseeded 1/4 cup onion, finely chopped 1/4 cup cucumber, deseeded, finely chopped 1/4 cup raw mango, grated 1/4 cup carrot, grated 1/4 cup coriander leaves, chopped 1 green chilli, finely chopped 1/2 teaspoon chaat masala 1/4 teaspoon cumin powder 1/2 teaspoon black salt 1/4 teaspoon red chilli powder 1/2 lime, juiced 1/4 cup roasted peanuts 3 cups puffed rice 2 tablespoon sev, readymade 1 teaspoon coconut oil
Dry roast the puffed rice on a low flame for about 2-3 minutes. Roasting the puffed rice makes it very crisp and fresh and they stay crisp for a long time. This step is optional but makes a lot of difference to the finished dish.
Now, let’s prepare the veggies. Deseed the tomatoes and finely chop them. Deseeded tomatoes are preferred for this recipe. Prep the mangoes by grating them. Grate the mangoes along with the skin. No need to remove the skin of the mangoes. I have used a box grater for grating. Peel and grate the carrots using a box grater or a food processor. Finely chop the onions. Chop some fresh coriander leaves and prep them. Finely chop a green chilli. If you like your churmuri spicier, you can add one more. Peel and finely chop the cucumber. I prefer to de-seed the cucumbers before chopping for this recipe.
Take a bowl and add in all the prepped veggies. We will need about a quarter cup of each veggie. After adding the veggies, mix well to combine.
Add in the chaat masala, cumin powder, black salt and red chilli powder. Squeeze juice of half a lime to the bowl. Mix well to combine.
A note on roasting the peanuts: I like to roast the peanuts in an air fryer. Spread the peanuts on the baking tray. Roast the peanuts at 150 degree C / 300 degree F for about five to six minutes. Depending on the air fryer, it may take a couple of minutes more. The peanuts will be perfectly roasted after the said time. Let it cool a bit. Once cooled, rub the peanuts between the palm to get rid of the skin. The roasted peanuts can be stored in an air tight container and used as required. The peanuts stay crunchy for up to a week.
Add in about a quarter cup of roasted peanuts to the churmuri bowl. Add the roasted puffed rice to the bowl. Mix well to combine. Sprinkle some ready made sev for the crunch. You can use bhujia too. If you are watching your diet, you can skip the sev. Finally sprinkle some coconut oil for flavour. The coconut oil gives a nice aroma to the churmuri. Mix well to combine.
Our healthy veggie packed churmuri is now ready to be served. Serve immediately. The puffed rice will become very soggy if stored for a long time. If preparing for a party, get the veggies prepped and ready. Mix everything just before serving so the puffed rice stays fresh.
- Author: Suguna Vinodh
- Prep Time: 15m
- Cook Time: 2m
1/4 cup tomato, deseeded 1/4 cup onion, finely chopped 1/4 cup cucumber, deseeded, finely chopped 1/4 cup raw mango, grated 1/4 cup carrot, grated 1/4 cup coriander leaves, chopped 1 green chilli, finely chopped 1/2 teaspoon chaat masala 1/4 teaspoon cumin powder 1/2 teaspoon black salt 1/4 teaspoon red chilli powder 1/2 lime, juiced 1/4 cup roasted peanuts 3 cups puffed rice 2 tablespoon sev, readymade 1 teaspoon coconut oil
Dry roast the puffed rice on a low flame for about 2-3 minutes. Roasting the puffed rice makes it very crisp and fresh and they stay crisp for a long time. This step is optional but makes a lot of difference to the finished dish.
Now, let’s prepare the veggies. Deseed the tomatoes and finely chop them. Deseeded tomatoes are preferred for this recipe. Prep the mangoes by grating them. Grate the mangoes along with the skin. No need to remove the skin of the mangoes. I have used a box grater for grating. Peel and grate the carrots using a box grater or a food processor. Finely chop the onions. Chop some fresh coriander leaves and prep them. Finely chop a green chilli. If you like your churmuri spicier, you can add one more. Peel and finely chop the cucumber. I prefer to de-seed the cucumbers before chopping for this recipe.
Take a bowl and add in all the prepped veggies. We will need about a quarter cup of each veggie. After adding the veggies, mix well to combine.
Add in the chaat masala, cumin powder, black salt and red chilli powder. Squeeze juice of half a lime to the bowl. Mix well to combine.
A note on roasting the peanuts: I like to roast the peanuts in an air fryer. Spread the peanuts on the baking tray. Roast the peanuts at 150 degree C / 300 degree F for about five to six minutes. Depending on the air fryer, it may take a couple of minutes more. The peanuts will be perfectly roasted after the said time. Let it cool a bit. Once cooled, rub the peanuts between the palm to get rid of the skin. The roasted peanuts can be stored in an air tight container and used as required. The peanuts stay crunchy for up to a week.
Add in about a quarter cup of roasted peanuts to the churmuri bowl. Add the roasted puffed rice to the bowl. Mix well to combine. Sprinkle some ready made sev for the crunch. You can use bhujia too. If you are watching your diet, you can skip the sev. Finally sprinkle some coconut oil for flavour. The coconut oil gives a nice aroma to the churmuri. Mix well to combine.
Our healthy veggie packed churmuri is now ready to be served. Serve immediately. The puffed rice will become very soggy if stored for a long time. If preparing for a party, get the veggies prepped and ready. Mix everything just before serving so the puffed rice stays fresh.
- Author: Suguna Vinodh
- Prep Time: 15m
- Cook Time: 2m
Find it online : https://www.kannammacooks.com/churmuri/
Palada Payasam Made In Instant Pot | Palada Pradhaman Recipe | Easy Recipe Made In Instant Pot
Here is the recipe for palada payasam made in an instant pot. Traditionally Palada payasam is one of the most laborious desserts made at home. The milk for the payasam is simmered for hours, stirring continuously. But dont worry. With the instant pot, this is one of the easiest and the most tasty payasam you can make at home. Here are the things you can buy online for making Palada Payasam Instant Pot Electric Pressure Cooker https://amzn.to/3QfwKUc Rice Palada https://amzn.to/3uyYKZU
Here is the video of how to make Palada Payasam Print
1 liter full cream milk 1/2 cup water 1/3 cup of sugar 1/3 cup of dried palada 200 grams condensed milk 1 pinch of salt 1/2 teaspoon ghee 10 cashews, halved
I am going to be making the payasam with a liter of milk today. Full cream / fat milk is preferred for making this recipe. The butterfat in the milk makes the payasam rich and creamy. So do not use skimmed milk for making this recipe. Add the fresh milk to the instant pot.
Add in about 1/2 cup of water to the pot. The water will help the milk from scorching at the bottom while cooking.
Add in about 1/3 cup of sugar to the pot.
Using a metal spoon, mix everything well. Do not use a wooden spoon while making milk based dishes. The residual food particles that might remain in the wooden spoon may curdle the milk while cooking. So always use a metal spatula while making milk based dishes.
After mixing well, close the instant pot with the lid. Lock the lid into place, set the pressure release knob to sealing position.
Select and press the steam function on the instant pot. Set the timer for 40 minutes.
While the milk is cooking, we will get the palada ready. Any readymade brands available in the market will work for this recipe. It will be available in the form of cooked and dried rice bits. Add 1/3 cup of palada to a bowl. Wash the palada in water once. After washing, soak the palada in water for 30 minutes. Regular room temperature water will do. Some people use hot water to soak but I prefer to soak the palada in cold water as they turn out nice, soft and springy when cooked without becoming overly soft and mushy.
After 30 minutes, our palada should be nicely soaked. It should have slightly increased in volume due to the absorption of water. Drain the water from the palada and set aside.
Once the set 40 minutes on the instant pot is over, let the pressure in the instant pot settle on its own. If you try to release the pressure manually, the milk will spew out creating a mess. So do not release the pressure while making milk based dishes. Trust me. I have done this and it’s not funny. The mess is real.
So wait for the pressure to settle. Once the pressure settles, turn the release knob from sealing to venting position. Open the lid and mix well.
Now add our palada. Add a pinch of salt. Mix well.
After mixing well, close the instant pot with the lid. Lock the lid into place, set the pressure release knob to sealing position.
Select and press the steam function again on the instant pot. Set the timer for 2 minutes.
Once the said time is over, let the pressure in the instant pot settle on its own.
Once the pressure settles, turn the release knob from sealing to venting position. Open the lid.
Remove the pot and set it on a table. Add in a small can of condensed milk. This step of adding condensed milk is totally optional but it makes the payasam extra special. Add the condensed milk when making the payasam for special occasions, parties etc.. After adding the condensed milk, mix well. No need to cook the condensed milk.
The payasam will thicken as it cools.
Now let’s fry some cashews for the payasam. Add about half a teaspoon of ghee. Do not add a lot of ghee. The palada is usually served cold. So when refrigerated, the ghee will solidify and the solid ghee does not give a good mouthfeel when eaten. It turns out greasy. So add very little ghee for frying the cashews. Fry the cashews on a low flame till golden. Once golden, remove the cashews from the stove and add it to our payasam.
Now, Refrigerate the payasam for atleast 6 hours. After refrigeration, the payasam will be very creamy and the texture will be to die for. Serve chilled.
That’s all folks. Our super delicious payasam is ready. One of the finest desserts to serve your guests and they will definitely come for second servings.
- Author: Suguna Vinodh
- Prep Time: 10m
- Cook Time: 50m
