Hurda is the name for young green jowar kernels available during mild winter around western india. As a I child I remember going to our farms near Pandharpur and doing Hurda Party 🙂
When I was visiting Mumbai this time, Dad decided to do a hurda party on our home terrace. My uncle got some fresh hurda from his Pandharpur farm and we roasted it over cakes of dried cow dung which we were lucky enough to find in Dadar Market.
Frankly speaking I never thought that I would ever right a post on Hurda as I didn’t know how many people are even aware of this crop and snack. But thanks to my friend Anagha Godbole who mentioned about her love for Hurda on epicurean delights group and it motivated me to share my love for it too 🙂
Sounds interesting huh??.
Now some info regarding Hurda and how it is made
Once the New Year bash is over, folks (farmers, locals, etc) look forward to Hurda Party. Hurda is the name given to tender Jowar – the main staple grain of rural Maharashtra, India. In early January, Jowar grain is juicy and very tender. Just the right time to be eaten roasted. That’s were cow dung takes over. Cakes of dried cow dung make for excellent roasting medium – slow and long lasting.
Cow dung cakes are piled up in a way to allow for proper combustion. When lit, the first few minutes are all smoky. When that’s gone, the pit glows red, signaling for the Hurda to be put in. From now on it’s an art.
Bunches of Hurda with stems that work as a grip are pushed in the hot pit. In about five minutes the tender grains are nicely roasted. The pit keepers, let’s call them Hurda makers, have mastered the art of holding the roasted Hurda, burning hot, in their bare palms. Vigorous rubbing, using both the palms, separates the roasted Hurda from the chaff.
You can make a flavored snack out of it. Simply mix the hurda with some red garlic chutney, add some salt, squeeze lemon juice and enjoy it J Form my sweet tooth I always had it with jiggeryJ Warm hurda with some crushed jiggery tasted too good.
Hurda Party witness the spirit of sharing. Hurda is passed around the group. Every hand takes just a morsel and passes the Hurda to the neighbours so that they can take their share of a mouthful and pass the hot Hurda further up. The cycle goes on and on and on till such time everybody in the group is full up to the chin.