Chivda (phova upkari)

WISH YOU ALL A VERY VERY HAPPY AND PROSPEROUS DIWALI.

Finally I managed to cook some goodies for Diwali. To say the truth, this is the first time I cooked so many things for the festival. All these years, my Aayi prepared and I ate. But this time since I am so far from home, I was missing all the fun. When I came to know, my brother and sis-in-law are going to native for the Diwali, I started feeling homesick. Also I needed something to come out of all the tensions that I am going through these days. So here is what I made. All these took me 2 hrs to make(that was pretty slow). I feel very relaxed now :D. Here is what I did(not good pictures, please excuse me).

From the top, ganti(sweet), bottle gourd burfi(gardudde khadi), chivda, ghariyo(savoury). Will post all the recipes soon.

Chivda is a kind of ‘namkeen’. There are many kinds of ‘chivda’ or ‘chivra’ (see here for the Konkani version). Among Marathis and Kannadigas, the no-deep frying version is more popular. My aayi prepares this frequently and we call it “Phova upkari”. The thin variety of poha(also called as ‘paper avalakki’) is used for this. Everybody has their own versions of it, I have tasted many varieties during my college days, but I always loved my Aayi’s version as it is more flavorful. She serves this poha topped with some fresh grated coconut.

Ingredients:
Thin poha 3 cups
Coriander powder 1 tea spn
Cumin powder 1 tea spn
Chili powder 3/4 tea spn
Oil 2 tbl spn
Turmeric a pinch
Sugar 1 tea spn
Curry leaves 1 strand
Mustard seeds 1/2 tea spn
Pea nuts 1 tbl spn
Split dalia (hurigadale/putani) 1 tbl spn
Salt

Chili powder and sugar can be increased or decreased to suit the taste.

Method:
Heat oil and add mustard seeds. When they start popping, add curry leaves. Fry on a very low flame. Add pea nuts, dalia and fry for sometime. Add chili powder, turmeric, coriander powder and cumin powder. Add the poha and mix well. Now add sugar and salt (do not add sugar and salt before). Mix well(if needed, add extra oil). Keep on a very low flame for sometime, till the poha becomes crispy. Cool to room temperature and store in an airtight container.

While serving add some fresh/frozen coconut on the top.

Preparation time : 10mins

32 Comments for “Chivda (phova upkari)”

says:

Hi Shilpa,
A very Happy Diwali to you and you family.
I wanted to say that I liked your Konkani fish recipe, shall try it out this weekend. Though I have had Keralite fish curry, have never had Konkani curry yet, it looked delicious.
–sandeepa

says:

hi shilpa,
happy diwali to u and ur family…
looks like you have been quite busy in ur kitchen… my ‘mission diwali’ starts tomorrow. this will be my 1st diwali away from home and have to cook all myself(ofcourse will drag my hubby along;)
you have a wonderful time
-supriya

says:

Hi Shilpa..all treats for diwali are great….chudvaa..i like that very much my mpther used to prepare often…but i make very hardly..i should make now…A very happy diwali to u and your family members.

says:

Hi shilpa

A very happy diwali to you and u’r family…Ooops!! there ‘s a lot to catch up with in u’r site…so many dishes!!Shall come back soon…

says:

Hi Shilpa – Happy Deepawali to you and your family! WOW… what an impressive virtual treat. I have just fallen in love with it. 🙂

Here is my personal invitation to participate at VCC Q3 2006. We have extended the deadline to Oct 31. See you at the show. Cheers!

vkn
My Dhaba

anu

says:

Hi shilpa, a very happy diwali 2 u & ur family.We’ve tried most of ur recipes & most of them have turned out well.Well in earlier i’d told u that i’ll post a recipe.So this is my recipe & perfect 4 d occasion[diwali]-“SHANKARPALE” Here goes d recipe:Mix 1 cup sugar,1 cup milk & a little less to 1 cup ghee [i.e. 3/4th cup ghee] in a pan.Mix well.Now stir this mixture on flame for 5-10 min or till d sugar melts[d milk will spilt and there4 white bubbles may arise on top,but don’t worry as soon as d sugar melts turn off d gas.]Now let this mixture cool off completely & later when it’s cooled down completely mix in 1/2 kg maida & knead it properly into a dough[d dough should b very soft] Divide d dough into equal parts & roll it like a chapati[one can roll it out a bit thick or thin as per one’s preference]Cut with knife into small squares.Heat oil in a kadhai.Fry d shankarpale’s in oil on medium heat till u get light brown colour.Take out on kitchen towel & let them cool b4 storing it in air tight container.Serve them with other diwali goodies!Shilpa shall also try & post d recipe 4 nevryon as called in konkani also called as karanji in marathi.

Aruna

says:

Wishing you and your family a very happy and a prosperous Diwali. I made only a few sweets and savories due to my exam tension. I too made all in abt 2 hrs, but the worst was when it came to cleaning all the utensils. I am eagerly waiting for gariyo. I donno what it is or if it is called by a different name. Last when i made the chivda it was a disaster (abt 2 months back) I am going to try this and the konkani chivda too. I did check with my mother on the mistake i made, but never gave it a try. Thanks for both the recipes.

Shilpa

says:

Thanks to you all for the lovely wishes. A very happy and prosperous Diwali to you all :).

VKN, I am not very comfortable with the competitions. If it was a normal event, yes, I would have definitely participated every time. I am very sorry, hope you will understand.

Sarika

says:

I wonder if you have tried cooking in olive oil. There is a common misconception that olive oil is only for mediterranean food. This isn’t the case. Olive pomace oil is great for Indian food. It isn’t too expensive either – because it is used in 1/3 the quantity and is reusable 3 times. You can fry in it too. And, of course, it’s the best oil for health. Try it out. You can get it easily at http://www.leonardoolives.com . They provide all the ranges of olive oil and of very high quality. And they deliver free and have a special discount for caterers! Olive oil is my new discovery as a cook. Try it out.

Anjali

says:

We make this too…..every weekend for the entire weeks chatpata needs…Maharashtrian have to have a dabbaful of this in their pantry.

manjula nayak

says:

thank you shilpa…i have married a north indian…so sometimes long for konkani food..but never knew how to make it at home…your website is a great help…do you have reeipes for koddel and moong gassi with kirla..

Neethi

says:

Hi
I was looking for this recipe, I will be trying it today. I remember my amma preparing this for a evening snack when we were young, those were the days. Thanks for posting the recipe (By the way the photos look real good, mouth watering *slurp*)

sharmila

says:

hi,

I have been a silent observer for quite some time now. I have tried a lot of recipes from here and had to tell you guys that this is one of the best sites for Indian cooking. I stick to the recipe and everything I prepare, every single time, comes out excellent. Thanks so much for sharing your cooking experiences.

radha

says:

The chivda recipe seems fun and I am eager to try it out. Just wanted to clarify if one of the ingredients is split dal or dalia?
Please let me know. And thanks again for sharing these lovely recipes.

Chetana

says:

Hello Radha/Shilpa,
I know I am too late, but just for the sake of information, I am providing this bit. I am sure you might have known it by this time.
What Shilpa meant here was Daria Dal/ Split roasted gram. In Bengalooru Kannada, people call it as ‘hurigadale’ and in North Karnataka, they call it ‘putaani’. I have also seen few of North Indians calling Dalia for crushed wheat. So thought this information would clarify other newbees of cooking 🙂

Good luck!

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