Girmit is a very popular tea time snack or street food of North Karnataka. It is usually served with mirchi bajji. It is a very tasty snack prepared with puffed rice.
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Watch the video of making Girmit
How to Make North Karnataka Style Girmit
Ingredients Needed
Puffed rice (pori) – 1 big bowl
Small Gooseberry sized tamarind
Onion 1 finely chopped
Green Chillies – 2-3 finely chopped
Turmeric powder – 1/2 tsp
Jaggery Powder – 1 tsp
Salt needed
Roasted Gram Dal Powder/fried gram (pottukadalai) – 1/2 cup
Tamarind extract -1 cup
Curry Leaves
For the seasoning
Mustard seeds – 1 tsp
Cumin seeds – 1 tsp
Hing – a generous pinch
Preparations
Soak small marble sized tamarind in a cup of hot water for 30 mins. Extract 1 cup of tamarind juice and discard the pulp.
Method
Heat 3 tbsp of oil, add mustard seeds, cumin seeds, asafoetida , green chillies and curry leaves.
Once mustard seeds splutter, add finely chopped onions.
Saute until onions turn golden brown.
Add salt, turmeric powder and jaggery powder.
Once onion turns golden brown, add tamarind extract.
Cook until the mixture thickens.
Add a tsp of roasted gram dal powder and mix well.
Once it thickens, turn off heat. Let it cool. This mixture can be stored in the refrigerator for a week.
You can use it when needed.
How to serve
In a big vessel, add the puffed rice, needed paste we prepared and mix well.
Add the rest of the roasted gram dal powder and mix well.
Add finely chopped onion, finely chopped tomato, coriander leaves and mix.
Finally garnish with onion, tomato, sev and enjoy!
Recipe Card
Girmit is a very popular tea time snack or street food of North Karnataka. It is usually served with mirchi bajji. It is a very tasty snack prepared with puffed rice.
- 1 bowl Puffed rice (pori) (1 big bowl)
- Small Gooseberry sized tamarind
- 1 Onion finely chopped
- 3 Green Chillies finely chopped
- 1/2 tsp Turmeric powder
- 1 tsp Jaggery Powder
- Salt needed
- 1/2 cup Roasted Gram Dal Powder/fried gram (pottukadalai)
- 1 cup Tamarind Extract
- 1 sprig Curry leaves
- 1 tsp Mustard Seeds
- 1 tsp Cumin seeds
- 2 pinches Asafoetida/Hing
-
Soak small marble sized tamarind in a cup of hot water for 30 mins. Extract 1 cup of tamarind juice and discard the pulp.
-
Heat 3 tbsp of oil, add mustard seeds, cumin seeds, asafoetida , green chillies and curry leaves.
-
Once mustard seeds splutter, add finely chopped onions.
-
Saute until onions turn golden brown.
-
Add salt, turmeric powder and jaggery powder.
-
Once onion turns golden brown, add tamarind extract.
-
Cook until the mixture thickens.
-
Add a tsp of roasted gram dal powder and mix well.
-
Once it thickens, turn off heat. Let it cool. This mixture can be stored in the refrigerator for a week.
-
You can use it when needed.
-
In a big vessel, add the puffed rice, needed paste we prepared and mix well.
-
Add the rest of the roasted gram dal powder and mix well.
-
Add finely chopped onion, finely chopped tomato, coriander leaves and mix.
-
Finally garnish with onion, tomato, sev and enjoy.