Hashi mandakki means wet murmura...hashi stands for wet & mandakki stands for murmura in Kannada. It can be called masala murmura. This is a popular snack in Hubli Dharward belt. It is a dish made famous at khanavalis ...the term used for eateries in villages & small towns in Karnataka.
Ingredients : 250gm murmura,2 large onions,1 tomato,1capsicum,1 carrot,2 hari mirchi,1/2 inch ginger,10 -12 kadipatta leaves, 1 tsp urad dal,1/2 tsp mustard seeds,1/4 tsp hing,1/4 tsp haldi,2 tbsp oil,hara dhania - a few sprigs,salt to taste.
Method : Wash the murmura in water:take a large bowl of water & put some murmura in it.They will float.Try to drown them in water by hand & when they come up to the surface ,collect them & put in a plate.Wash all the mumura & keep aside in the plate.
Cut all the vegetables except the carrot & the ginger, into fine pieces.Grate the carrot & the ginger.Take a frying pan & heat the oil.Add mustard seeds & when they splutter, add urad dal.After the urad dal gets golden brown add the onions & saute them Now add hari mirchi ,kadi patta, ginger,haldi & hing.Nicely mix them all.Add the diced capsicum & grated carrot. Let it cook for 2-3 minutes.Now add the diced tomato.& cook for a minute.Now add murmura & mix thoroughly.Add salt to taste & cover the pan to cook for 1-2 minutes.Put off the gas.Wet murmura is ready.
It can be garnished with fresh dhania.
Tip:Towards the end,one can add methkoot to the murmura & mix thoroughly.This is to prevent the mumura from sticking to the pan.Hence ,just cook for 1-2 minutes after adding murmura.
Ingredients : 250gm murmura,2 large onions,1 tomato,1capsicum,1 carrot,2 hari mirchi,1/2 inch ginger,10 -12 kadipatta leaves, 1 tsp urad dal,1/2 tsp mustard seeds,1/4 tsp hing,1/4 tsp haldi,2 tbsp oil,hara dhania - a few sprigs,salt to taste.
Method : Wash the murmura in water:take a large bowl of water & put some murmura in it.They will float.Try to drown them in water by hand & when they come up to the surface ,collect them & put in a plate.Wash all the mumura & keep aside in the plate.
Cut all the vegetables except the carrot & the ginger, into fine pieces.Grate the carrot & the ginger.Take a frying pan & heat the oil.Add mustard seeds & when they splutter, add urad dal.After the urad dal gets golden brown add the onions & saute them Now add hari mirchi ,kadi patta, ginger,haldi & hing.Nicely mix them all.Add the diced capsicum & grated carrot. Let it cook for 2-3 minutes.Now add the diced tomato.& cook for a minute.Now add murmura & mix thoroughly.Add salt to taste & cover the pan to cook for 1-2 minutes.Put off the gas.Wet murmura is ready.
It can be garnished with fresh dhania.
Tip:Towards the end,one can add methkoot to the murmura & mix thoroughly.This is to prevent the mumura from sticking to the pan.Hence ,just cook for 1-2 minutes after adding murmura.
Instead of methkoot, powdered daaliya can be added.Daaliya is called puttani in Kannada.
Instead of adding tomato ,one can squeeze lemon juice after the murmura is ready.
In North Karnataka ( especially , Girmit is from Hubli Dharwad belt ) , roasted bengal gram powder or puttani powder ( in Kannada ) or daalia powder ( in Hindi ) is added in place of methkoot after this hashimnadakki is prepared & mixed all over to give a unique flavour ! I added puttani chutni pudi instead of methkoot .
Unlike poha , which increases in volume when washed ,murmura will reduce in volume on washing.
In North Karnataka ( especially , Girmit is from Hubli Dharwad belt ) , roasted bengal gram powder or puttani powder ( in Kannada ) or daalia powder ( in Hindi ) is added in place of methkoot after this hashimnadakki is prepared & mixed all over to give a unique flavour ! I added puttani chutni pudi instead of methkoot .
Unlike poha , which increases in volume when washed ,murmura will reduce in volume on washing.
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