Crispy Mandakki (Murmure) Kadle Puri

MandakkI (Puri ) or Puffed rice is used to prepare many dishes like chats, bhel puri, masala puri or masala mandakki even mandakki unde or puri unde (sweet version) also can be prepared. Puffed rice or Mandakki oggarane is very famous in North Karnataka side. I just tried this snack and we can munch them as it is or try your own version and create your chat.

Mandakki or Puffed rice is used in breakfast cereals, snack food like puffed rice cakes. Mandakki is also used in temples and gurudwaras as Prasad.Mandakki and Menasina bajji from Davanageri in Karnataka is world famous. Likewise Churumuri which is a popular chat which is prepared using  grated carrots, fried or roasted groundnuts, onions and some spices.

Puffed rice is known as Puri or Kadle puri in Kannada, Murumure - Marati, Muri in Assamese and Bengali, Murra or Murmure-Hindi, Mamra - Gujarati, Malaru - Malayalam, Bhuja - Oriya, Pori - Tamil, Fulla - Sindhi and Murmural in Telugu.
Here is a Crispy, yemmy riecipe of Mandakki which you can prepare and store for 2 to 3 days (at least) and go ahead with your creations and tongue licking recipes.

Ingredients 

Mandakki (Puffed rice) : One big bowl. ( 1 Pack ).
Plain Corn flakes.(Any brand) : 2 to 3 cups
Ground Nuts : 1/2 cups
Oil : 3 Table spoons
Salt : as required
Green chilly : 2
Curry leaves : Handful (or more)
Red chilly Powder : 1 Tea spoon
Ingh : a pinch
Mustard seeds : 1/2 Tea spoon
Urid dal : 1/2 Tea spoon
Turmeric powder : a pinch or 1/4 Tea spoon

Method :

1. Keep a dry pan on the fire and heat. Roast Mandakki on low flame till they are crisp. Stir gently in between slowly so that it does not get burnt at the bottom.

2. Remove the mandakki once they turn crispy.
3. Keep a small pan on the fire. Put oil and heat. Put mustard seeds and urid dal. Let the mustard seeds spurt.

4. Add cut green chilly and fry till they turn crispy. Now add curry leaves and fry.
5. Add ground nuts and fry till they turn brown. Add ingh and mix it well.
6. Add corn flakes and fry them for 10 seconds.

7. Add Crispy Mandakki and mix it well. Add chilly powder, turmeric powder and salt.
8. Mix all the ingredients well and put off the gas .

9. Shift the ready Mandakki to another bowl. Let it cool.

10. Store this Mandakki in a tight tin or in a bottle.

11. Use this Mandakki to prepare your own chat.

12. You can munch this Mandakki as it is with some coconut pieces too.

Preparation time : 20 minutes 
Servings : 5 to 6

 Note : 

1. Churumuri preparations : Cut onions, tomatoes, grate carrots and green chilly. Mix all this with little coconut and some rasam or sambar powder, lemon juice or mango powder (amechur powder). Add the required mandakki and mix it well and put a nippattu or chips on the top and serve immediately.
2. Bhel Puri : Cut tomatoes, onions, grate carrots, raw mango pieces. Add green chutney (coriander leaves, green chilly) and sweet chutney (dates and jaggery ). Mix it well and add Mandakki and put fried Semiya (Sev) on the top and serve.
 You can add some Chenna ( Huri Kadale) and more ground nuts and have them with some fried mixture. They taste fantastic.

Madake Kalu + Alasande Mudde Palya (Thick Curry).

Peas and lentils provide us protein. Vegetarians must add lentils and pulses in our daily diet. Using pulses in our diet is to help our bones to be strong and nurture our body, with the essential nutrients we need.. Make a point and cook different pulses at least twice in a week. There are so many different edible pulses in the nature. Pulses contain minerals, protein and other beneficial factors.
This particular recipe contain Moth Bean Seeds ( Madake Kalu in Kannada) and Cow Peas (Alasande Kalu).

Now lets see the benefits of eating these Moth Bean Seeds and Cow Peas
Moth Bean Seeds are good and potential reservoir of Protein and other essential minerals and vitamins. It is rich in protein and calcium and an excellent supplement to cereal diet and people who are suffering from mal nutrition.
Cow Peas helps to maintain cholesterol levels. It is an excellent source of soluble dietary fiber and protein. It controls blood cholesterol. They are loaded with antioxidant agents , vitamin A and vitamin C.

Here is a recipe of Madake or Matake Kalu (Moth bean Seeds) and Alasande Kalu (Cow peas) Mudde Palya. We can have this Palya or curry with chapatis. rotis, pooris, dosa , idli and even rice.

Things Needed:

To Cook :

Madake Kalu (Moth bean seeds) : 1 Cup
Alasande Kalu (Cow peas) : 1 Cup
Palak : 1 Bundle
To Add :
Garam Masala : (optional) : 1/2 Teaspoon
Coriander leaves : 2 Tablespoons
Methi seeds : 1/4 Teaspoon
Turmeric Powder : a pinch
Lemon : 1 Teaspoon

Ginger : 1 Teaspoon (grated)
Coconut : 2 Tablespoons (Fresh and grated).
Salt : to taste

To Season :
Mustard seeds : 1/2 Tea spoon
Jeera : 1/2 Tea spoon
Ingh : a pinch
Green chilly :  2
Curry Leaves : 6 to 8

Method :

1. Wash and soak Moth bean seeds and cow peas for 3 to 4 hours.

2. Wash and cut Palak leaves in to small pieces. Wash and remove the skin of ginger and grate and keep it aside.
3. Now pressure cook the pulses and leaves together with 1 cup of water for 10 minutes. Leave it for cooling
4. Keep a pan on the fire. Add oil and heat. Add mustard seeds and methi seeds. Let the mustard splutter.

5. Add jeera and cut green chilly. Fry for 10 seconds.

6. Add cooked pulses and palak.

7. Add turmeric powder and salt and grated ginger.
8. Mix it well. Add water if needed. Add garam Masala powder.

9. Let it boil for 5 minutes nicely. (Till it thickens). Add coconut.
10. Remove the mudde palya from the pan to a serving dish.
11. Add coriander leaves and lemon juice. Mix it well.
12. Serve ready mudde palya with chapatis or the main dish you prepared.

Note :

You can soak these pulsed in boiling hot water for 1 hour and then cook. (or soak it for 4 to 5 hours in normal water). You can add onions and garlic to this palya. (optional). You can also add grated coconut to this palya. (optional). You can also add cut tomatoes while frying green chilly.( Optional).  I You can also add rasam powder instead of garam masala powder. Adding a spoon of ghee will taste good. Cook pulses till soft to get the better taste. Do not add lots of water while cooking since this is dry palya. You can remove the extra stock from the cooked pulses and use it for some gravy or rasam.
Time :   Pulses Soaking time :  1 hour in  HOT boiling water OR .....  3 to 4 hours in normal water.
Cooking time : 30 minutes.
Servings : 3 to 4