We have all seen pictures of a farmer toiling in his farm. After a period of time the tender grains have formed and the farmer is happy!! So how does he celebrate? By making Hurda!!
My first into to Hurda was sometime from 1982-83 in Akola, a small but beautiful place in Maharashtra, when the neighbouring watchman brought a lot of green tender grains and in the evening at about 6.30 pm lit a bonfire and roasted all these grains. Then all too soon he put it out and then brought the hot grains mixed with lime , some masala and freshly chopped onion and handed a big parcel to us. Since it was new to us we were all watching with our eyes wide open. He seemed like a magician and the Hurda tasted just out of the world.
This time in the month of December we went to Pune and of course I went shopping and came back with 4 packets of this beautiful tender and juicy grains of jwala/jwari/ jowar and sajji/bajara/ bajri and as luck would have it there was kadli/harbara/green gram all peeled .
Then it was the matter of putting it together. Where am I going to light a bon fire? The problem was solved by my elder SIL Seema, who is an amazing cook by the way and in case she just pens down what she makes she will give us all an awful complex!! She lives, eats and breathes cooking and I am sure she dreams of cooking too. So here is what you do to make Hurda.
My daughters reaction to Hurda (they were eating it for the first time) was “Hmmm!! Ahhhh! What are you making? Ahhh! How soon can we eat it?” so it is worth a try in your kitchens right?
I have made it twice and the second time there no pictures but the recipe here is what I did the second time.
This is my entry to the month long Blogging Marathon under the theme” Traditional”!
- 250 grms of mixed grains ( I had jowar and bajri)
- 250 grms green gram/ kadli/harbara
- 1 tblspn + 2 tsp oil
- 3 onions chopped
- 6-7 cloves of garlic, crushed
- 2 tsp lime juice( adjust as per taste)
- 2-3 green chillies, slit
- ½ tsp Kolhapuri kanda lasun masala
- Lasun sev or chana chor garam (optional but recommended)
- Wash separately the grains & the green gram drain and air dry them completely.
- Take thick bottomed kadhai/wok and heat it. When it is hot tip in all green gram add I tblspn of oil keep the flame high and roast the grains stirring occasionally till the gram is half done it should pick up burn marks.
- Next add the rest of the grains and continue roasting. The grains get done and they should have the burn marks but take care not to burn up the grains. Add the remaining oil if needed.
- Remove from the flame add the onions, garlic, lime juice, salt, masala, green chilli (I silt it as my kid makes a noise but finely diced is a better option).
- With so much of garlic I served it garnished with chana chor.
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