This monsoon season of India happens to be my vacation time. Normally I get to watch heavy rains of my motherland during this period and most of my outdoor activities get blocked due to rain. When reduced sun light, cozy cold weather and damp clothes make me annoyed, the healthy food cooked lovingly from my mother brings my energy back. She makes use of most of the greens that have freshly grown in the monsoon. And the aroma from my mom’s kitchen drags me always in. While taking off from my normal video-graphy, photography and cooking, I take this time to my personal interests. Amidst of all those, this post of GIRMIT is peeping in.
Girmit or masala mandakki (remember spicy puffed rice?) is a kind of street food that is more popular in North part of Karnataka. It has the flavors of freshly ground spices like cumin, coriander, cinnamon and cloves. Which is then combined with tamarind water, jaggery and green chillies. So it’s like all taste integrated appropriately in to one single plate.
The most interesting thing is, girmit masala can be kept ready a day before. Or you can store it in refrigerator for few days. Whenever you crave for something crunchy and yummy in a rainy season, girmit can be whipped up in minutes. A food that every mouth desires in RAIN. What you say?
Watch the video:
Girmit | Masala Mandakki from North Karnataka
Ingredients
- 3 cup Puffed rice
- 1/3 cup Onion chopped
- 1/4 cup Tomato chopped
- 1/4 cup Coriander leaves chopped
- 1/2 cup Nylon sev
- 1/4 cup Roasted gram (putani)
For girmit masala powder
- 1/2 tsp Mustard seeds
- 1/2 tsp Cumin seeds
- 1 tsp Coriander seeds
- 1" piece Cinnamon stick
- 3 nos Cloves
For girmit masla
- 2 tbsp Oil
- 1 tsp Mustard seeds
- 1 tsp Cumin seeds
- Few Curry leaves
- 1/2 cup Onion chopped
- 1.5 tsp Green chillies chopped
- 1/4 cup Tamarind extract
- 1 tsp Jaggery
- 1/4 tsp Turmeric powder
- 1 tsp Salt
- 2 tsp girmit masala powder
Instructions
- Heat a pan adding mustard, cumin, coriander seeds, cinnamon and cloves. Dry roast them for few couple of minutes. Transfer them to mixer and powder finely. Keep this masala powder aside till use.
- Take roasted gram in a mixer jar and powder it as well. Next heat a pan with oil, mustard, cumin seeds and curry leaves. Saute till the mustard splutter.
- When mustard splutters, add chopped onion and green chillies. Saute till onion turns translucent. Then include tamarind water.
- Add turmeric powder, salt, jaggery and let it boil. Next add the girmit masala powder and cook for few seconds.
- The mixture thickens a bit. Switch off and keep the girmit masala aside. Next in a bowl take puffed rice.
- Add chopped onion, tomato, 1/4 cup of girmit masala and roasted gram powder. Mix it well.
- Tasty and spicy girmit is ready to serve with tea or coffee.
Notes
- Use more green chillies to make it spicy.
- Serve it immediately otherwise it turns soggy.
- Garnish it with lots of save so that it gives nice crunchy taste.
