JAMBU PICKLE / JAMBA NONCHAE /Bell Fruit Pickle /Wax Apple pickle/Chambakka Achar

Jambu Fruit is called Jambu in Konkani.This fruit has many common names,including Bell Fruit/ Wax Apple/ Java apple/ Water Rose apple/ Champakka.Jambu is a bell shaped and popular fruit in Kerala that is little sour and tangy.It blossoms in summer and winter.The colour of this fruit may be rose or red.

Rose colour Jambu Fruit

Red colour Jambu Fruit.

The ripened fruit is light pink to a dark red in colour.This fruit is loaded with Vitamin C and also rich in Fiber which reduces cholesterol level.We can make varieties of Pickles and Jams with this fruit. Jamba Nonchae is a Konkani style  pickle. Always use fresh Jambu /Bell fruit for making this Bell fruit Pickle.Jamba Nonchae is prepared with just a few ingredients.


The following ingredients are needed to prepare Jamba Nonchae/ Bell fruit Pickle.

Ingredients:-

Fresh Jambu/ Bell fruit.   -25 no.
Coconut oil/ Sesame Oil.- 2tbsp
Mustard seeds.               -1/2 tsp
Methi seeds.                   -20 seeds.
Curry leaves.                  - 1 spring
Red chilly powder           -2 tbsp [Kashmiri chilly powder]
Turmeric powder.            -1/4 tsp
Hing powder.                   - 2 tsp
Salt.                                 -to taste


Instructions:-

1. Wash fresh Jambu/ Bell fruit in Water..Clean and pat dry them with a clean cloth.

2. Chop the fresh Jambu/ Bell fruit into four lengthy pieces after removing the seeds and keep aside.

Method:-

1. Heat Coconut oil or Sesame oil in a steel pan and splutter Mustard seeds. Add Methi seeds and Curry leaves.Saute well and fry for a second.

2. Add the chopped Jambu/ Bell fruit pieces. Saute well and cook on low flame for 10 minutes. Stir continuously on low flame.

3. When cooked Jambu/ Bell fruit will get smaller in size.

4. Lower the flame and add 1tsp Salt, Chilly powder,Turmeric powder and Hing powder and saute well.

5. Sprinkle few drops of Water and mix every thing well on low flame for 2 minutes.Check Salt and stir in between till the Water evaporated.

6. When the Pickle thickens and all the spices coated with the cooked Jambu fruit, switch off the flame.
Add little Sesame oil on the top of the Pickle.

7. Jambu Pickle is ready to serve.

8. When cool store the pickle in a clean and dry glass bottle.

9. You can use this Pickle on the same day or refregerate the pickle and consume within 2 or 3 weeks.

10. Try this pickle recipe and enjoy the dish.

Flat Green Beans Sukke with Garlic and Shallots / Vaisambal Sukke with Garlic and Shallots /Amara Payar Thoran

Flat green beans is called Vaisambal in Konkani.Amara payar in Malayalam.This flat shaped green beans is similar to  French beans.Flat Green Beans Sukke is a dry and spicy Coconut masala curry adding Shallots, Garlic and Bilimbi  fruit(Bimbul). Instead of Bimbul you can add a small piece of Tamarind.This delicious and spicy Flat green beas coconut  masala curry goes as a side dish with Rice.

The following ingredients are needed to prepare this delicious Flat Green beans Sukke recipe.

Ingredients:-

Flat Green beans. -20 tender.
Salt.                      -to taste.

For grinding the Masalae paste:-

Coconut grated.    -4 tbsp
Red chillies.          - 6
Turmeric powder . - a pinch

Cumin seeds/Jeera -1/2tsp.
Shallots.                 -6
Garlic.                    - 3
Bilimbi/ Bimbul.    -3  or  Tamarind. - a small piece

For Seasoning:-

Oil.                   -2 tsp
Mustard seeds. -1tsp

Instructions:-

Wash clean and trim both the edges of each Flat G

reen Beans.

Chop the Flat Green Beans into small pieces horizontally.

Pee lthe outer skin of Shallots and Garlic ,wash and keep aside.

Wash and clean Bimbul and keep aside.

Grind the grated Coconut, Dry Red Chillies, Cumin seeds, Shallots, Garlic, Bimbul and a pinch of Turmeric powder together to a dry and rough paste without adding Water and keep aside.

Method:-

Heat oil in a pan splutter Mustard seeds.

Add the chopped Flat Green beans/Vaisambal and saute well.

Add required Salt and mix well.Cover the pan with a lid and cook the Flat Green Beans in low flame till soft and saute in between.

Add the ground Masala dry paste and mix well with the cooked Flat Green beans and stir well.

Cover and cook for few minutes on low flame .Then switch off the flame.

A yummy and tasty Flat Green beans Sukke with Garlic and Shallots/Amara Payar Thoran is ready to serve as a side dish with Rice.

BIMBUL GHASSI -Konkani Recipe / Bilimbi Coconut Masala Curry.

Bilimbi fruit is called Bimbul / Birmi Karmbal in Konkani. Bilimbi is a sour ,tangy and juicy fruit used in GSB  Konkani cuisine..Bimbul Ghassi is a delicious Coconut Masala curry using Bilimbi fruit and this side dish is served with white Rice.

The following ingredients are needed to prepare this delicious Bimbul Ghassi / Bilimbi Coconut Masala Curry.

Ingredients:-

Bimbul/ Bilimbi fruit. - 6 big size
Salt.                              -to taste

For grinding the Masala paste:-

Dry Red chilly.               -12
Urad dal.                         -2 tbsp
Coriander seeds.              -3tbsp
Methi (Fenugreek seeds).-1/4 tsp
Coconut grating.              -5 tbsp
Coconut oil.                      -1/2tsp for roasting

For Seasoning:-

Coconut oil.       -2 tsp
Mustard seeds.   -1/2 tsp
Curry leaves.      -1 spring

Bimbul  /Birmi Karmbal / Bilimbi Fruit

Instructions:-

1). Wash,clean and chop Bimbul/ Bilimbi fruit into medium round pieces and cook them till soft in a vessel adding little water and keep aside.

2). Heat 1/2 tsp Coconut oil in a pan and roast Red chillies and transfer to a plate.In the same pan add Urad dal and roast till Urad dal changes to golden colour and transfer to the plate.Add Coriander seeds, Methi seeds and  roast till nice aroma comes out and transfer to the plate. Add Coconut gratings into the pan and roast well till the Coconut grating becomes golden brown in colour. Switch offf th flame and keep aside  all the roasted ingredients to cool.

3). Grind all the roasted inggredients together to a fine paste.Keep aside the ground Coconut Masala Paste.

Method:-

1). In a cooking vessel add the chopped Bimbul roundels and required Salt.Add enough water and cook the Bimbul roundels till soft.

2). Add the ground Coconut Masala paste and very little water into the vessel and mix with the cooked Bimbul. Boil and cook for 2 minutes and switch off the flame.

3). Heat Coconut oil in a pan for seasoning and splutter Mustard seeds and saute well.Add Curry leaves and fry for a second and switch off the flame.

4). Pour the above seasoning into the Bimbul Ghassi in the cooking vessel and mix well.

A yummy and tasty Bimbul Ghassi  / Bilmbi Coconut Masala Curry is ready to serve with hot steamed rice.

BIMBUL GHASSI

SURNU & TOMATO GHASSI- a Konkani recipe / YAM & TOMATO MASALA GRAVY

Yam is called Surnu in Konkani.Surnu & Tomato Ghassi is a konkani recipe of Yam &Tomato Masala Gravy.Usually in Kokani Ghassi recipe, Coconut is added..But Coconut is not added in this Yam& Tomato Masala gravy recipe..The recipe is simple  and  easy to prepare and this delicious gravy goes well with plain Rice,Dosa, Idli etc.

The following ingredients are needed to prepare this delicious Yam TomatoMasala gravy.

Ingredients:-
Yam/ Surnu. -a small piece.
Salt .              -to taste

For grinding the Masala paste:-

Coriander seeds.   -3 tbsp
Urad dal.               -1 and 1/2 tbsp
Red chilly.              -8
Shallots.                  -8
Tomato.                   -3
Garlic.                     -8

For Seasoning:-

Coconut oil/ Oil. -1tbsp
Mustard seeds.    -1tsp
Curry leaves.       -1spring

Instructions:-

Remove the mud and peel the outer skin of a small Yam/ Surnu and chop into small square cubes. Wash well and keep aside.

Pressure cook the Surnu /Yam pieces adding water till soft and keep aide.

Roast Red chillies, Urad dal and Coriander seeds in little oil.Keep aside on a plate.

In the same pan add chopped Shallots, chopped Garlic and fry till Shallots become transparent.

Add the roasted Urad dal, roasted Coriander seed and roasted Red chillies from the plate into the same pan again and mix saute well for a minute.

Add chopped Tomatoes in the pan and mix with  all the roasted and fried items in the pan and saute well till the Tomato become mushy.

When cooled grind all the ingredients together to a fine paste.Keep aside.

Method:-

Heat oil in a wide pan and spluttter Mustard seeds.Add Curry leaves and fry for a second.

Add the cooked Yam pieces into the pan and saute well.

Add the ground Masala paste and mix with the cooked Yam pieces and stir well.Add required Salt and mix well.

The consistency of the gravy is semi thick. Add required Water and mix well and boil for 5 minutes.Then switch off the flame.

A tasty Surnu & Tomato Ghassi /Yam& Tomato Masala Gravy is ready to serve hot with plain Rice, Dosa or Idli.

KELYA HALWO - Konkani sweet dish recipe /BANANA HALWA

Banana Halwa is called Kelya Halwo in Konkani.Kelya Halwo is a Konkani sweet dish made from kerala Banana called Nendra banana.Kerala Banana is called Nendra Pazam.in Kerala.

The following ingredients are needed to prepare this Banana Halwa.

Ingredients:-

Ripe Nandran Banana -6
Sugar.                          -1cup
Ghee.                           -5 tbsp
Cardamom.                  -5
Cashew nut.                  -8

Instructions:-

Peel the skin of ripe Nendran banana/Keala Banana and chop them into small pieces.

RIPE  NENDREN BANANA /Kerala Banana

Mash or grind the chopped Banana pieces and make a smooth paste/Banana pureewithout adding Water.Keep aside.

Chop the Cashew nuts into small pieces and keep aside.

Peel the Cardamom pods and crush the Cardamom into powder and keep aside.

Grease a plate with little Ghee and keep aside.

Method:-

Heat 2tbsp Ghee in a wide non stick pan and add the mashed Banana paste/ Banana Puree and stir well for few minutes on low flame.

Add Sugar into the pan and mix well with the mashed Banana paste and stir on continuously for few minutes.

Add 2tbsp Ghee and stir continuously till the paste thickens.Add 1tsp Ghee at a time and keep on cooking on low flame till the ghee seperates from the banana paste and the Halwa leaves the sides of the pan.

Add the chopped Cashew nuts and crushed Cardamom powder and stir well.

Mix everything well and switch off the flame.

Transfer the banana halwa from the pan to a greased plate and flatten the top of the Halwa evenly with a flat spatula.

Banana Halwa

Let it cool down and then cut the Banana Halwa into desired pieces and shapes.

Banana Halwa

Banana Halwa

A  yummy and sweet  Konkani dish, Kelya Halwo /Banana Halwa is ready to eat.

UDIDA GHARI -Kochi GSB Konkani Snack /SPLIT URAD DAL VADA

Udida Ghari is a Kochi GSB Konkani style tea time snack made with coarsely ground batter of Split Urad dal and other spices.This split Urad dal Ghari is served to the devotees as Neivadyam in Kochi GSB CTD Temple.

SPLIT URAD DAL GHARI

The following ingredients are needed to prepare this delicious Udida Ghari.



Ingredients:-

Split Urad dal.           -1 cup
Black pepper corns.  -1 tsp
Cumin seeds.            -1/2 tsp
Green chillies.           -2
Turmeric powder.      -a pinch
Hing powder.            -1/4 tsp
Oil.                            - for deep frying
Salt.                          - little to taste.


Instructions:-

Wash and finely chop Curry leaves and keep aside.

Wash and soak Split Urad dal in Water for 2 hours.Then keep them in a siever and drain Water completely.

Transfer the drained Split Urad dal into a mixer grinder and dry grind them along with Black Pepper corn, Green chillies, Cumin seeds, a pinch of Turmeric powder and little Salt to a coarse batter without adding Water.

Remove the split Urad dal batter from the mixer grinder and transfer to a bowl.Add finely chopped Curry leaves and mix well.



Method:-

Heat oil in a deep frying pan on medium flame.

Wet your fingers and scoop a small portion of the split Urad dal batter from the bowl with your fingers and drop them into the hot oil little by little without any shape.Fry them in the hot oil till crispy .

Turn or flip them over frequently with a flat spatula to cook the inside portion of the batter.

When they become crispy and cooked well on all sides, remove from hot oil and transfer to a tissue paper to absorb excess oil.

Crispy and crunchy Udida Ghari/ split Urad dal Vada is ready to eat as a snack with Tea or Coffee.

CAULI FLOWER FRITTERS

Cauli flower fritters is a tea time snack.The following ingredients are needed to prepare this snack.

Ingredients:-

Cauliflower.            -1 big
Besan flour.             -2 cup
Red chilly powder.  -2 tbsp
Turmeric powder.    -1/4 tsp
Hing powder.          -1tsp



Instruction:-

Clean 1big Cauli flower and cut into small florets-about 2 cups.

Add 2 cup Cauli flower Florets to salted hot Water .Add little Turmeric powder and leave for sometime.Drain in a colander.Drain water and rinse them thoroughly.Keep aside.

In a wide mixing bowl mix 2 cup Gram flour( Basen),2tbsp Red chilly powder, 1/4tsp Turmeric powder,1tsp Hing powder and little Salt.Sprinkle Water to make a thick batter to coat the Cauliflower florets well with the flour batter.

Heat Oil in a deep frying pan on medium heat.

Dip each florets in the batter and slowly drop them into the hot Oil on medium heat.

Cook both sides until crisp and golden colour.The bubble in the frying pan reduces
when the florets are fried well.

Remove the deep fried Cauliflower florets on a tissue appear to absorb the excess Oil.

Serve hot with Tomato Ketchup or with any spicy Pickle.

KONKANI STYLE GODDA APPO using WHEAT FLOUR AND RAWA / WHEAT FLOUR & RAWA mixed UNNIAYPPAM

Godda Appo is a konkani style  sweet snack This sweet snack is a deep fried  mixture of Wheat flour, Rawa in Ghee. Coconut grating and small banana.The recipe is simple and easy to make.

The following ingredients are needed to prepare Wheat flour& Raw mix sweet Appo.

Ingredients:-

Wheat flour.       -1 cup
Rawa/Semolina. -1/4 cup
Jaggery.              -1/2 cup
Mysore Banana. -3 ripe (small)
Coconut grating. -1/2 cup
Coconut bits.       -1tbsp
Cardamom           -5
Salt.                     - to taste
Water.                  - to make a thick batter

Ghee.                    -for frying the snack.

Instructions:-

Clean and  crush Jaggery and keep aside.

Peel and chop small Mysore banana and keep aside.

Peel the Cardamom and crush into powder and keep aside.

Chop a small Coconut piece into small small bits and fry them in little Ghee till golden brown and keep aside.

Method:-

Grind grated Coconut, crushed Jaggery, ripe small Banana pieces and a pinch of Salt  to a smooth paste.

In a mixing bowl add Wheat Flour, Rawa, fried Coconut bits and Cardamom powder along with the ground Coconut Banana paste.Mix together well with your hands. Add Water little by little to make a medium thick batter.Mix well and keep aside the batter for 45 minutes.

If the batter turns too thick add little extra Water to loosen it and stir well.(Idli batter consistency.)

Heat Appo Kaili/Appo tawa with depressions on high flame.Add 1tbsp ghee in all depressions.

Mix the batter well. Lower the flame and pour the batter with a ladle into 3/4 level of each  depression in the Appo tawa.Cover the Appo tawa with a lid and cook on medium  flame..

Open the lid and when one side is cooked into golden brown,apply little Ghee on sides of the cooked Appo and flip/ turn over the cooked Appo with a thin stick or knife point to cook the other side.

Fry the Appo till it become golden dark brown colour on both sides.

Remove the fried Appo and drain excess oil in a tissue paper.

Wheat Flour & Rawa mixed Godda Appo fried in Ghee is ready to serve as a sweet snack.

CAPSICUM BAJE/BELL PEPPER FRITTERS

Bell pepper is called Capsicum.Capsicum Baje is a deep fried tea time snack.The recipe is very simple and easy to prepare.

The following ingredients are needed to prepare this Capsicum Baje/ Bell Pepper Fritters.

Ingredients:-

Capsicum /Bell pepper. - 4
Besan flour.                   -1cup
Rice powder.                 - 2tbsp
Red chilly powder.        -1/2 tsp
Turmeric powder.          - a pinch
Hing powder.                 - a pinch
Baking soda.                  - a pinch
Salt.                                -a pinch

Water.                             -3/4 cup

Instructions:-

Wash Capsicum / Bell pepper in water and wipe with a clean cloth.Chop  the Capsicum into thin roundels and remove the seeds inside.Apply very little Salt and keep aside for 5 minutes.

In a mixing bowl add Besan flour (Chickpea flour), Rice flour, Red chilly powder, a pinch of Turmeric powder, a pinch of Hing powder and a pinch of Baking soda. Mix well all the above ingredients adding water little by little and make a batter.The batter should be little thick.

Method:-

Heat Oil in a deep frying pan on medium flame.

Dip each Capsicum round slices into the batter and slowly drop it into the hot Oil one by one and deep fry them till golden colour on medium flame.Put 5 or 6 Capsicum slices into the hot oil at a time and deep fry them till golden colour.

When one side of the batter coated Capsicum slices are fried to golden colour in hot oil, gently turn over the Capsicum slices with a flat spatula to cook golden colour on both sides.

When all the sides of the Capsicum slices are cooked well and become golden brown in colour, remove them from hot oil and keep them on a tissue paper to remove the excess oil.

Capsicum Bhaji is ready to serve.Serve the deep fried Capsicum baje /Bell Pepper Fritters hot with Tomato Sauce as a tea time snack.

Note:-
Left over batter can be used for making Potato Bhaji.You can make Potato Bhaji with the same batter.Peel and slice the Potato  into thin rounds pieces.Dip the Potato slices in the above batter and put the slices gently into hot oil and deep fry them till golden colour. Fry the Potato bhaji in batches.Serve hot with Tomato sauce.

PAZHAM PORI /RIPE KERALA BANANA FRITTERS /NENDRA BALE KELYA ZEER THALLALE /Ethakka Appam

Ripe Banana Fritters is called Nendra bale kelya zeer Thallale in Konkani.This banana Fritters is a traditional tea time snack in GSB homes in Kerala. In Kerala this snack is called Pazham Pori /Ethakka Appam in Malayalam.Only ripe and firm Nendren Banana/ Kerala Plantain is used for making this banana fritters.Too ripe Nendran banana is not used for making this snack.The recipe is very simple and easy to make.

Kerala Nendran Banana

The following ingredients are needed to prepare this ripe Banana Firtters

Ingredients:-

Oil. -for deep frying
Ripe Nandran Banana. - 4 or 5 [firm and not too ripe]
Maida.                          -1/2 cup
Rice flour.                     - 2tsp
Turmeric powder.          -a pinch
Sugar.                            - 1tsp
Salt.                               -a pinch
Water.                            - to make a thick batter

Instructions:-

Remove the outer skin of ripe and firm Nendran Bananas and slice each Banana vertically into 3 thin pieces.Keep aside.

If the Banana is very long first cut horizontally into two pieces and then slice vertically into thin pieces. Keep aside.

In a wide mixing bowl mix together Maida, Rice flour, Turmeric powder, Sugar, a pinch of Salt and enough water to make a thick batter and keep aside.

Method:-

Heat oil in a deep frying pan on medium flame.

Dip each Banana slices into the batter.The batter should be coated evenly on the banana slices.

Put each batter coated Banana slices gently into the hot Oil one by one and deep fry both sides of the banana slices till golden colour and fried well on all sides.

Remove the deep fried Banana slices from Oil and keep them on a kitchen towel to absorb excess Oil.

A very tasry snack,Nendra Banana Fritters / Kelya zeer Thallele /Pazam pori is ready to eat as an evening tea time snack.

Serve this Banana snack hot with Tea or Coffee.

Pazham pori /Ripe Banana Fritters

PAPPADAVADA using RAW RICE / PAPPAD FRITTERS -a Kochi GSB style tea time snack

Pappada vada is a deep fried evening snack in Kerala.Pappad is called Happolu in Konkani and Pappadam in Malayalam.Happolu/Pappadam/Pappads are prepared in some Konkani homes in Kochi, Kerala.Pappada vadas are deep fried Pappads/Happolu /Pappadam,coated with Rice batter and other spices. It is a traditional tea time snack in Kochi GSB homes.I frequently prepare this crispy Pappad fritters in bulk and stored them in air tight containers.This crispy and crunchy snack is very tasty and easy to prepare.

The following ingredients are needed to prepare this crunchy Pappada vada.

Ingredients:-

Pappad /Happolu.     -25 small Kerala pappadam
Raw Rice.                 -1 cup
Dry Red chillies.       - 4
Turmeric powder.      - a pinch
Black Sesame seeds. -1/4 tsp

Hing powder.              -a pinch
Salt.                           -to taste
Oil.                            -for deep frying

Instructions:-

Dry 25 small Pappadam in hot sun for 30 minutes  before deep frying to make the Pappada vada more crispy.

Wash, clean and soak Raw Rice in water fo rone hour.

Drain water and grind the soaked Raw Rice along with dry Red chillies and Turmeric powder to a smooth and thick batter adding required Water.

Transfer the thick Rice batter to a vessel and add Salt, Black Sesame seeds or Cumin seeds, Hing powder and mix everything well without any lumps.Keep aside.

Method:-

Heat oil in a deep frying pan on medium flame.

Dip each sun dried Pappadam in the Rice batter and slowly drop them into the hot oil one by one ar a time and deep fry them till crispy and golden colour on both sides.

The batter should be coated evenly in each Pappadam.Deep fry 3 or 4 Pappadam at a time according to the quantity of oil used in the deep frying pan.

Press the Pappadam frequently into the hot oil with a flat spatula to get crispy Pappada vada.

When done remove the deep fried crispy and crunchy Pappada vada from the hot oil and transfer on a kitchen towel to absorb extra oil.

Crispy and crunchy Pappada vada is ready to eat as an evening snack.

Store them in air tight container.

PAPPADA VADA using RICE FLOUR/KONKANI STYLE PAPPAD FRITTERS.

Pappada vada is a deep fried evening snack among GSB communities in Kerala.Pappadavada is  a deep fried Kerala pappad coated with Rice flour and other spice mixed batter.Pappad is called Happolu in Konkani. Kerala.Pappad is prepared  in some GSB homes in Kochi.Pappada vada recpe is simple and easy to prepare.


The following ingredients are needed to prepare this cruchy Pappada vada using Rice flour.

Ingredients:-

Kerala Pappad. - 25 small
Rice flour.         -1 cup
Chilly powder.. -1tbsp
Cumine seeds.   -1/4 tsp
Salt.                   -to taste
Hing powder.    -1/4 tsp
Oil.                    - for deep frying



Instructions:-

Dry 25 small Kerala Pappadams in hot Sun for 30 minutes before deep frying to make Pappadavada more crunchy.Keep aside.

In a wide mixing bowl add Rice powder, Chilly powder, Hing powder, Salt and Cumin seeds and mix well  adding required water to a thick paste without any lumps.Keep aside.



Method:-

Heat oil on medium flame in a deep frying pan.

Dip each sun dried Pappadam in th Rice flour mixture and slowly drop them into the hot oil one by one at a time and deep fry them till crispy and golden colour on both sides.

 Deep fry 3 or 4  Pappadam at a time according to the qunantit of oil in the deep frying pan.The Rice flour mixture should be coated evenly on the Pappadams.Press the Pappadams frequently into the hot Oil with a flat spatula  to get crispy Pappada vada.
.
When done remove the deep fried crunchy Pappada vada from the hot oil and transfer on a kitchen towel or tissue paper to absorb excess oil.

Crispy Pappada Vada is ready to eat as an evening snack. Or store in an air tight container.

PUFFED RICE BALLS /CHARMURA UNDO /Murmura Laddu /Pori Unda/

Puffed Rice is called Charmuro in Konkani. Charmura Undo is a sweet snack made with Jaggery and puffed Rice.Children and adults love this Puffed Rice balls.The recipe is very simple and easy to make with easily available two ingredients.

Jaggery

The following ingredients are needed to prepare this sweet snack.

Ingredients :-

Puffed Rice. -3 cup
Jaggery.        -1 cup
Ghee/Oil     . -to grease your hands

Method :-

In a pan add 3 cup Puffed rice and roast them on medium flame for 3 minutes or until the puffed rice become little crispy and then transfer them into a bowl.

In the same pan heat 1cup grated Jaggery with little water on medium flame and keep on stirring till the Jaggery is completely melted or dissolved.

grated Jaggery

Lower the flame and when the Jaggery melts add Puffed rice and mix well quickly.

Switch off the flame and let the mixture to cool for one second.

Grease your hands with little Ghee or Oil or moisture your hands with little water.

Pick up a handful of the mixture into your hand and make a round laddu shape ball with little pressure from both hands.So the Rice puffs stick together tightly and then leave it to cool.

Crunchy sweet Charmura Undo /Murmura Laddu/ puffed Rice Balls/ Pori Unda is ready to serve.

Store them in air tight container for 1 week.