Wet Murmura (Hashi mandakki ) Recipe

Wet Murmura (Hashi mandakki )

  • Prep Time
    15 minutes
  • Cook Time
    15 minutes
  • Difficulty Level
    Beginner

Kannada Special: Yumm Wet murmura (Hashi mandakki ) – By VASUDHA RAO!

Hashi mandakki means wet murmura…hashi stands for wet & mandakki stands for murmura in Kannada. This is a popular snack in Hubli Dharward belt.  It is a dish made famous at khanavalis  …the term used for eateries in rural & small towns in Karnataka.

This recipe is a part of Zayka ka Tadka contest sponsored by Ciba Tazaa Spices)

 

Current Recipe Rating

(2.6 / 5)

5 ratings

  • Recipe
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Ingredients

  • 250gm murmura,
  • 1 carrot peeled & grated
  • 1 capsicum finely chopped
  • 1 onion finely chopped
  • 2 green chili finely chopped
  • 1 /2 tsp grated ginger
  • 1 tsp urad dal
  • 2 tbsp oil
  • 1/2 tsp haldi
  • 1/4 tsp hing powder form
  • 10-12 curry leaves
  • some fresh dhania cleaned & chopped for garnish.
  • 1/2 lemon for squeezing after making dish.
  • 1 tbsp daalia powder ( take 1 tbsp daalia & grind it in mixer to get this daalia powder ) .This is optional ingredient.

Instructions

  1. 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.
  2. 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
  3. 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.
  4. Add the daalia powder. Mix nicely so that daalia powder is mixed with all murmura.Squeeze the lemon on the wet murmura .Mix nicely. Garnish with fresh dhania
  5. 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.
  6. Instead of adding tomato ,one can squeeze lemon juice after the murmura is ready.
  7. In North Karnataka ( especially , Girmit is from Hubli Dharwad belt ) , roasted bengal gram powder or puttani ( in Kannada ) or daalia ( in Hindi ) is added in place of methkoot after this hashi mandakki is prepared & mixed all over to give a unique flavour !

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