Girmit/Mandakki

                   GIRMIT/MANDAKKI

                    Bhel Of Karnataka

Preparation time: 10 minutes

Cooking time: 5 minutes

Serves: 2-3     Course: Starter's

Girmit/Masala Mandakki Upkari is a North Karnataka style of Bhel Puri made using Puffed Rice, Onion, Tomato and Masala made with Tamarind and Onion which is a evening snack in the streets of uttara Karnataka district especially Hubli-Dharwad, Davanagere, Belgium etc.

INGREDIENTS

For Masala (Oggarane)

Oil                                               2 Tbsp

Mustard seeds                         ¼ tsp

Cumin seeds                             1 tsp

Green chillies (chopped)         3 No's

Curry leaves                              1 sprig

Asafetida/Hing                         Pinch

Onion (chopped)                      2 medium

Turmeric powder                     ½ tsp

Tamarind pulp (soaked)          1 lemon size

Salt (as required)                     1 tsp

Jaggery (powdered)                1 tsp

For Sada or Dry Recipe

Puffed rice (unsalted)             1 cup

Onion (finely chopped)           ½ medium

Tomato (chopped)                  ¼ medium

Coriander leaves                      1 Tbsp

Girmit masala                           1½ Tbsp

Fried gram (powdered)           2 Tbsp

For Sukka or Wet Recipe

Puffed rice (unsalted)             1 cup

Onion (finely chopped)           ½ medium

Tomato (chopped)                  ½ medium

Coriander leaves                      1 Tbsp

Girmit masala                          2-3 Tbsp

Fried gram (powdered)           1 Tbsp

Method

For Masala (Oggarane)

In a frying pan medium heat add oil, when the oil is hot add mustard seeds, cumin seeds and saute for 10 seconds now add asafetida/hing, chopped green chillies and fry for a minute, now add curry leaves let it splutter then add chopped onions and fry till translucent or light brown in color, when the onion is cooked add tamarind pulp water and saute it well let it boil for 3-4 minutes, now adjust the salt and add jaggery keep stirring constantly till the jaggery melts and turn of the heat. Let it cool down in room temperature for further use.

Note: you can store the masala in airtight container for 2-3 days in refrigerator.

For Sada or Dry recipe

In a mixing bowl add all the above mentioned (Sada or dry) ingredients and mix it well garnish with Sev/Masala peanut/Mixture.

For Sukka or Wet recipe

In a mixing bowl add all the above mentioned (Sukka or wet) ingredients and mix it well garnish with Sev/Masala peanut/Mixture.

Video Click here