Charmurya ukkari (Puffed rice mixture) or even Phova ukkari is an easy, simple as well as yummy snack prepared by Konkani’s during festival occasions especially when guest are expected. Charmurya ukkari is very much similar in preparation to Phova ukkari. So when you read my post you will see that I have repeated so many things just as in Phova Ukkari. We Konkani’s expect a lot of friends and relatives during the temple festival and this simple snack come handy always. It is a healthy as well not much oily and spicy like the usual Mixture. It is a blend of cahrmuro (puffed rice), pappad, channa dhal, groundnut, Sopur koro. You can even use Boondi. Yes, seasoning is also done to this mixture to increase the taste, aroma and flavour. I have not added Boondi in my recipe.
Ingredients
You need
- 3 cups of puffed rice
- 10 to 15 number of normal size pappad
- ½ cup of channa dhal
- ½ cup of groundnuts
- Salt to taste
- Oil for frying and seasoning
For seasoning
- 1 tspn mustard seeds
- 5 to 8 sprigs curry leaves
- 5 numbers of red chillies (or depending on your spiciness level)
- 2 to 4 number of green chillies (or depending on your spiciness level)
- A pinch of asafoetida
- ½ tspn turmeric powder
- 1 small spoon jeera/cumin seeds
Method
Preparing the pappads
Cut the pappads into thin long strips. Heat oil in a kadai and once it is hot fry the pappad strips and keep aside. You can drain away excess oil from them using a strainer or kitchen towels.
Preparing the channa dhal
Preparation of channa dhal is same as that in Phova ukkari. You can refer my previous post on that.
Preparation of groundnuts
You can either roast the groundnuts or fry them in oil. If you are health conscious use roasted ones. Both have got different taste. I like the taste of the roasted ones so I have used them in my recipe. Take a kadai/pan and add ½ cup groundnuts and dry roast them for 10 to 15 minutes. You can see them breaking into two. The peel becomes loose as well as changing its colour. Taste and see if the raw smell persisting and if it is so then continue roasting. Once the raw smells goes off remove from flame and keep aside.
Preparation of sopur koro
I have already discussed preparation of sopur koro in my previous post. This is not a sweet dish so you have to follow the basic ingredients as such. Now addition of chilli powder is optional and depends on your spiciness level.
Preparation of Charmuro
Now dry roast the Charmuro on a low flame putting it in a kadai/pan. Take care not to brown it. You have to keep on stirring continuously while roasting the or else it will get burnt easily. Roast till the charmuro has turned crispy to touch. Once crispy remove the charmuro from the flame and keep aside.
Now keep the ingredients ready for seasoning. Cut the green chillies into small thin round pieces. Break the red chillies into 3 to 4 pieces each.
Into the same kadai in which you have roasted the charmuro add 2 to 3 tspns of oil for seasoning. Add mustard seeds and when they splutter add jeera, green and red chillies and curry leaves. Fry them on low fire till the chillies and curry leaves have turned crisp. Add turmeric powder and hing. Add a pinch of salt (Add salt only if required remember your charmuro already has a little bit of it. And also remember that sopur koro also has). Switch off the flame and add charmuro, sopur koro, pappad strips, groundnuts and channa dhal and mix well.
Switch off the flame and add charmuro, sopur koro, pappad strips, groundnuts and channa dhal and mix well.
Your Charmurya ukkari (Puffed rice mixture) is ready.
Store in air tight containers.
Shelf life: 1 month
Tips
Be careful while roasting the charmuro chances of burning cannot be ignored.
You can even prepare charmurya ukkari in batches. For that you can fry all the items 2 to 3 days prior itself and store in air tight containers. But you should not roast the charmuro 2 to 3 days prior. Charmuro has to be roasted only on the day you are going to prepare the ukkari.
