Home / Blogging Marathon / Churma, a Goan Delicacy
10 April, 2013

Churma, a Goan Delicacy

Posted in : Blogging Marathon, Cashew Nuts, Chili Powder, Deep Frying, Dessert, Festive Cooking, For the Tiffin Box, Ginger, Goan, Ground Nuts-Peanuts, Hing/Asafoetida, jaggery, Maida, Oils, Til/Yellu/Sesame Seeds, Turmeric/Haldi on by : ArchanaPotdar Tags: , , , ,

churma 1

Churma from cornflakes

For the Blogging Marathon Meet #25 there was a BM Chef Contest! Each of us participants were to carry a pre-cooked dish.

Now I was wondering what to carry? Since I was to fly 1 day in advance I needed the dish to stay fresh, should be able to stand the rigours of travel, taste good, be different and the most important criteria for me was it should not need a lot of arranging or fussing around!!

I had decided on a making a Goan dish so I went to my friend Sheetal. Our first choice was Amado che Karam but both realised getting hold of the main ingredient ammado in month of February was impossible. So we choose Churma.

Never heard of Churma have you?

Churma

Churma at the BM contest

Churma is a traditional Goan delicacy traditional used to be made for Ganesh a big festival here and Diwali.  Now Churma is available all throughout the year. It’s a sweet and pungent dish mildly flavoured with ginger juice and hing/asafoetida!  Do try it out its delicious did I mention it got me a prize at the BM Meet #25 jointly with Nandini!

I must thank Deepa Sardesai for showing me how this is made and Digmabar Maienkar who makes Churma and regularly markets delicious Churma (so if you need Churma get in touch with him) for sharing the tips to make it better. This is what he markets.

Churma

Churma

So come make Churma with me!

This is my Blogging Marathon entry for the month long Marathon under the theme” Traditional”!

To  make Churma your ingredients are

  • 2 cups maida
  • ½ cup chikki jaggary cut in fine pieces
  • ¼ cup ground nuts
  • ¼ cup cashew nuts
  • 2 tsp sesame seeds/ til, toasted
  • 2-3 tsp ginger juice (adjust as per taste)
  • ¼ tsp+ 2 pinches chilli powder(adjust as per taste)
  • A pinch of turmeric
  • ¼ tsp hing/asafoetida
  • Oil for frying

Method:

  • Mix maida with salt, 2 pinches of chilli powder use little water to make stiff dough. Smear a little oil to the dough and rest covered for 3-4 hours.
  • Keep the oil for heating the oil in a kadhai/wok. Make 3 pedas out of the dough and roll them out to make thin sheets. Use minimum flour of rolling use oil if needed.
  • Using a sharp knife, pizza cutter cut the chappati in fine bits. Do not worry about the shapes as the fried pieces need to be crushed anyway.
  •  Drop the pieces in the hot oil carefully. Since I made I rolled out on the kitchen platform I used the metal spatula to dislodge the pieces from the platform.  Fry till you get a nice golden brown colour. Drain and set aside on an absorbent paper.  My family love these and call these shankarpali.
  • In thick bottomed kadhai/wok add the ginger juice and jaggary. Set aside.
  • Reserve some groundnuts and cashew nuts, 1 tsp of sesame seeds for garnishing.
  • In a big bowl collect the ground nuts, cashew nuts, chilli powder, sesame seeds, turmeric and the hing/asafoetida. Add some salt and mix well. Set aside.
  • Take the fried maida pieces/shankarpali and crush them coarsely.
  • Now put the jaggery and the ginger juice on low flame and melt the jaggery. Once the jaggery melts and bubbles at the edges transfer the jaggery in the bowl.
  •  Now work quickly and mix as much of the crushed shankarpali in the mixture of nuts, and melted jaggary till all the shankarpali are well coated but the mixtures comes together.
  •  Garnish with the reserved nuts and sesame seeds.
  •  Store in an air tight container. Stays good for 1-2 weeks.

Notes:

  • In place of maida you can use cornflakes or poha that are used for frying.
  • In place of chikki jaggary if use regular jaggary the mixture does not come together but the taste is not compromised. I liked this more than the use of chikki jaggary I used here. I could serve it with a spoon.
  • Adjust the chilli powder and ginger juice to suit your tastes.
BM Logo by Priti

BM Logo by Priti

Blogging Marathon page for the other Blogging Marathoners doing BM#27

Hi! First time here? Well then you are Most Welcome! I hope you keep coming back for more here. If you are my regular visitor then Thanks, for you encourage me to experiment more!! I would like you to please click on my link below and like my Face Book page. I will be happy if you can follow me on Twitter too!

 Archana

.

​Hi! First time here? You are Most Welcome! I hope you keep coming back for more here. If you are my regular visitor then Thanks, for you encourage me to experiment more!! I would like you to please click on my link below and like my Facebook Page. I will be happy if you can follow me on on Twitter too!    ​
 

0 thoughts on : Churma, a Goan Delicacy

  • April 10, 2013 at 6:51 pm

    Simply delicious , I always make it a point to buy this when we go to Ankola or Karwar…

     
  • April 10, 2013 at 8:00 pm

    i actually loved that dish Archana..very different..even my son loved it..was impressed by the different flavors in it.

     
  • April 10, 2013 at 9:36 pm

    the winning recipe, thanks for sharing it, i still remember how awed tarun was on eating it, he kept talking about till the last day, i dont think i had the chance to eat it to my heart’s content

     
  • April 10, 2013 at 10:45 pm

    Actually i have fallen in love with this churma, wat a tempting dish na..

     
  • April 11, 2013 at 1:44 pm

    Archana, this looks really inviting..I would love to try this! Its soo yummm

     
  • April 11, 2013 at 5:11 pm

    I had enjoyed eating this Archana and it was nice knowing more about this traditional dish..

     
  • nalini
    April 11, 2013 at 7:00 pm

    sounds new to me,looks nice and tempting…

     
  • April 12, 2013 at 2:44 am

    addition of ginger juice sounds very new to me!

     
  • April 12, 2013 at 3:30 pm

    oh loved ur procedure….

     
  • April 13, 2013 at 8:18 am

    That’s a very interesting dish. Sweet and savory at the time, I’m sure it tastes awesome.

     
  • April 15, 2013 at 7:26 pm

    Hi Arch, long time since I did the rounds – The WP format looks really nice! Happy to see you are going great guns – I have cut back considerably on blogging – too many other things happening right now – hope to get back in the fall or sooner – Hope you are well my friend – Best wishes and love, Priya

     
  • April 16, 2013 at 7:44 pm

    I remember how tasty it was….Not wonder at all that you won a prize for it 🙂

     
  • pinksocks
    April 22, 2013 at 2:00 pm

    Wow all good things come together in one dish <3 delish

     
  • April 26, 2013 at 7:34 am

    Very interesting. Bookmarking this

     
  • May 24, 2013 at 12:07 am

    Addition of spices to a sweet dish is really interesting, Archana. It must be an yummy dish.

     
  • Manju
    August 17, 2013 at 11:54 am

    I just came back from my Goan vacation where I tasted churma for the first time. So, immediately after returning I googled for the recipe and yours was the only recipe I found…. the rest were all Rajasthani churma. I’ll definitely try out your recipe but in the meanwhile do you know if I can buy this online? Thanks

     
    • August 18, 2013 at 10:03 pm

      Well Manju I am sure you have already checked online for Churma and the only churma around is the Rajasthani one. Sorry I am not aware of it being sold online. Glad you liked churma to search for it. I am surprised I am the only one who has written abt it. Thanks it makes me feel good.:)

       
  • Pingback: Celebrating My 250 th Post with Corn & Sprouts Salad!! |

Leave a Reply

Your email address will not be published. Required fields are marked *

Please wait...

Subscribe to our newsletter

Want to be notified when a new recipe is published? Enter your email address and name below to be the first to know.