Hurda Bhel or Tender Jowar Bhel is a savory snack or a type of chaat that is more commonly eaten during winters (Did I not tell you it is my favorite winter recipe), as the primary ingredient Hurda (Tender Jowar) is readily available in Maharashtra during months of December-February.
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Winters and the arrival of Hurda is celebrated with much excitement and energy in much of Maharashtra. Banners and hoardings announcing the next Hurda party are such a common sight in and around Pune.
थंडी म्हणजे नाताळची सुट्टी!
हूर्डा, स्वेटर आणि शेकोटी!
While I was returning to Pune from Mumbai a couple of weeks back, I read these 2 lines in one of the advertisement hoarding near Talegaon Toll Naka. Now let me try and translate it for my non-Marathi readers.
‘Winter is Christmas Holiday. It’s about Hurda (Tender Jowar), sweater and the bonfire’. This pretty much sums up what folks in Maharashtra think about winters. The hoarding was for Hurda Party in one of the resorts. They were offering a pre-booking facility to book your seats for the family and friends! Come December and these Hurda party boards are very common scene in Pune.
Tender Jowar grains, in Marathi is called as “Hurda” and in Gujarati its ‘Ponk”. It is recommended to eat those grains in the most natural form and no excessive cooking! It is lightly roasted and eaten with simple dry peanut chutney (Shengdana chutney), organic jaggery and natural yogurt. In Maharashtra and Gujarat its eaten in the form of Bhel, khichdi and as Jowar Bhajiyas. This is very rich in nutrients, and gluten free diet option perfect for weight loss. It act as a coolant for the body too! Read more about Hurda and its processing here http://shilpsnutrilife.blogspot.in/2013/02/all-about-tender-jowar-sorghumhurda.html
Procuring Hurda could be a bit of task for city dwellers, as it is not one of those grains that you would spot stocked in jute bags during your next super market visit. It can be procured from your local farmer’s market. During my visit to BhimThadi Jatra last week, I purchased a limited supply of Hurda from the vendors there. It was not really a Hurda on sale shop, but the vendor was making Hurda Bhel and selling it. On my insistence he agreed to part away with 250 grams of Hurda in exchange of 100 bucks. I also managed to get the Bhel recipe from him. So dear readers, this recipe is as authentic as it can get.
So friends, grab your supply of Hurda from your local farmer’s market and include this healthy food as your snacks in this winters!
Find other Maharashtrian recipes
- 250 grams Hurda -Ponk-Tender Jowar
- 1 large sized Onion (finely chopped)
- 1 medium sized tomato (cut into small cubes)
- 1½ tbsp Lasun Khobra Chutney -or as per taste
- 1½ tbsp Shengdana Chutney -or as per taste
- 2 tbsp Fresh Coriander Leaves
- 1 tsp Lemon Juice
- Salt to taste
- Shev (as required)
- Revadi (Optional)
- Heat a Iron griddle. You can also use a non-stick pan for roasting. Roast Hurda (Tender Jowar) in batches.
- Roast Hurda only for couple of mins, ensuring it still is juicy. Excessive roasting can make the Jowar tough and less palatable.
- After Hurda has been roasted in batches, let's start making Bhel.
- Take roasted Hurda in a large bowl. Add Lasun Khobra Chutney as per taste and Shengdana Chutney as per taste (links for chutneys above)
- Add Onions, Tomatoes, Lemon Juice, Salt to taste, Chopped Coriander leaves and mix well.
- Bhel is ready to be served. Finally garnish with Sev and Revadi.
- As per conventional wisdom, seasonal produces must be part of your diet. We have used seasonal tender Jowar in such a interesting way.
- Share your feedback about this recipe at www.kalimirchbysmita.com
Click here to watch recipe video