Soak tamarind in warm water for about 15 minutes, squeeze out the pit, seeds and extract the juice. Keep it aside until ready to use.
Heat oil in a Kadai. Make a small slit, fry two green chilies, sprinkle some salt, and keep it aside.
Heat oil in a Kadai. Make a small slit, fry two green chilies, sprinkle some salt, and keep it aside.
Add in mustard seeds, jeera (cumin), and let them splutter in the same oil.
Then add crushed garlic, green chilies, curry leaves, turmeric, hing, and saute for a few seconds.
Next, add onions, salt and cook until onions turn soft.
Add tamarind pulp, sugar, and saute for another 2-3 minutes until the raw smell of tamarind disappears. Girmit masala is ready. Cool it and keep it aside.
Take mandakki in a deep vessel, add onions, tomato, coriander leaves, fried gram powder, and girmit mixture (oggarane) and mix it all in a rotating motion so that puffed rice doesn't fly around and is well coated.
On a serving plate, put the prepared mixture and top it with some more coriander leaves, sev, fried peanuts, and fried chilies.
Girmit or north Karnataka mandakki upkari is ready. Serve it immediately else puffed rice becomes soggy.