For a mouthful of Charumburi…

For the past three years, I keep missing the jaatre or the annual festival of the temple near my house in Mangalore. Since I live in Bangalore now, something will always turn up and I cannot attend the festival. It has always been a tradition to go to the jaatre every single year, since childhood. Devotion is one thing, but another (and the important!) reason is to eat charumburi or churmuri (I have no idea how to spell it!).

What is Charumburi? Its main ingredient is puffed rice. Other ingredients are added for the flavour i.e., to make it spicy, sweet etc. Many variants of charumburi are made all over south India. But I love the one which prepared here in Mangalore.

  • Two cups of puffed rice
  • A little salt
  • A pinch of chilli powder
  • Few drops of lemon
  • Two tsp of coconut oil
  • Chopped coriander leaves
  • Tomatoes, onions
  • Grated mangoes ( sometimes beetroot may be added too)
  • A few groundnuts

Mix these real nice and there you have it… aromatic, crunchy and delicious Charumburi!

So this year, I went to the jaatre, pulled the Ratha or the chariot, directly went to one of the charumburi stalls and started eating. But there were many stalls, so I tasted them all! One better than the other 🙂

4 Comments

    1. Honestly I don’t know:-) May be it’s because,as far my earliest memories go, I always remember Charumburi tasting like this. So… any change is really hard to digest. That’s why I like it best in Mangalore!!!

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