Charmure Upkari (Spicy Puffed Rice)

I actually never thought that I would be writing about this simple, spicy and tasty, “no fuss”, no cooking and a typical “Amchi” snack – Charmure Upkari.   “Charmure” is the Konkani word for puffed rice and “Upkari” means a dry curry.

Hello friends, I got back (about ten days ago) after attending our annual “Teru” or Ratha-Utsav festival in Katapady, a small village in Udupi district. During the last day of the festival, a fair is generally held in the temple premises wherein various stalls are put up. Here, one gets to taste some authentic Konkani cuisine – Golli Bajje, Biscut Aambado, Charmure Upkari etc…. To tell you frankly, the taste of one such item that still lingers in my mouth is the humble “Charmure Upkari”. I thoroughly enjoyed it. I am tasting this after a long time. So, here it is!

 

 

Ingredients

Ingredients

Charmuro / Puffed rice	2 cups
Coconut gratings	3-4 tbsps
Coconut oil	3-4 tsps
Chilly powder	½ tsp
Sambhar powder	1 tsp
Onions (chopped)	1 medium
Lemon juice  (optional)	1 tsp
Chopped coriander leaves	1 tbsp
Grated carrot (optional)	1-2 tbsp
Salt	As per taste

Method :

1. In a large bowl, place the coconut gratings, chilly powder, sambhar powder, coconut oil, chopped onions, grated carrot, lime juice, salt  and Charmuro/Puffed rice.  Mix them well.
2. Finally garnish with chopped coriander leaves.
3. Serve immediately.

Prepartion time :  15-20 mins

Serves : 2

Note:

• Charmuro/Puffed rice should be fresh and crisp. If it’s not crisp, roast it in a pan for a few minutes – it will turn crispy.
• This is an evening snack.
• You can use any oil of your choice. But coconut oil gives it that authentic “Amchi” taste.
• Use of chilly powder and Sambhar powder can be adjusted according to one’s taste.

Daangar (Drumstick leaves Balls)

“Daangar” is traditionally made with “Taikillo” (in konkani language) which is a wild leafy vegetable and grows only during the monsoons.

I have substituted drumstick leaves for “Taikillo” as these are available throughout the year and also have medicinal/nutritional benefits. Drumstick leaves are slightly bitter in taste but the snack as such is very tasty especially so when it rains!!

This snack or side dish tastes good with or without chutney.

Ingredients:

Leaves of drumstick	3 cups
Toor Dal or Channa Dal	¼ cup
Rice	¼ cup
Tamarind	A small lump (a big rajma size)
Coconut gratings	1- 2 tbsp
Dry Red chillies	5-6
Salt	As per taste
Oil	For frying

Method:

1. Wash and soak rice and toor dal together in water for about an hour. Then drain the water.
2. Wash only the drumstick leaves (stems to be discarded) and roughly chop them. OR if you have a food processor, put the leaves in it and run it in for a few seconds.
3. Grind the washed and soaked toor dal & rice mixture without adding water along with red chillies, coconut scrapings and tamarind to a coarse paste.
4. In a bowl, add the ground mixture, chopped leaves and salt. Mix it well with your hands. Shape small balls of this mixture and slightly flatten them.
5. Deep fry these flattened balls in oil.
6. Serve hot.

Makes about 18 (Daangars) balls

Note:

• For weight watchers - instead of deep frying it, you can fry it in a tawa or frying pan like a dosa /pancake. Smear a little oil on the pan Take a little mixture and place it on the frying pan and flatten it with your hands. Wet your hands first with water and then flatten to the desired shape. Add a few drops of oil on the sides of the pancake and fry it on both sides.
• Adding chopped raw onions to the mixture also enhances the taste of Daangar as well as Pancake

See here for picture of drumstick leaves :

http://img101.imageshack.us/img101/8007/drumstickleaveskn2.jpg

See here for nutritional benefits of drumstick leaves:

http://www.brighthub.com/health/diet-nutrition/articles/52344.aspx