Method:

To make green chutney – boil or fry green chilies once cooled blend it with a small bunch of coriander, few leaves of pudina and salt, blend it to chutney consistency with little water and keep ready.

To make sweet chutney – Soak marble-sized tamarind in lukewarm water for 10 mins, squeeze and collect the pulp discard the waste in it.  Boil the tamarind pulp with 1/4 tsp of cumin powder, jaggery and a pinch of salt for 1 min to a chutney consistency, allow it to cool and keep ready.

Keep all the ingredients handy as shown above.

Take a vessel to add puffed rice, grated ingredients, chopped onion, tomato, green chutney, tamarind chutney, cumin powder, chilly powder, chat masala powder and salt to taste.

Toss it with a spatula so that all the ingredients mix properly.

Then add congress kadlekai, chopped coriander, give a quick mix once again, finally add 2 tsp of vegetable oil, and squeeze fresh lemon juice toss it properly.

Serve immediately to a plate garnish it with sev/mixture and enjoy it as a tea time snack.

Tips  – Always select fresh and crunchy puffed rice to make Churumuri, consume, or serve immediately after preparing churmuri.

Raw mango is seasonal if it is not available use chopped cucumber or skip adding cucumber/ raw mango churumuri comes well.