Chivda

I was waiting to post this recipe here for last couple of days. Today while typing it, I wasn’t sure if I had to translate the name of the dish to English. Many times when I translate it, I feel I am beating the name to death, it just takes away the unique mouth watering feeling that we get when hearing the name of dish that we grew up eating. So I am leaving it alone for now.

For those who do not know about it – Chivda is usually a spicy mixture, made of beaten rice(poha) or puffed rice(murmura/chirmure), having lots of peanuts, dalia etc. It is a dry mixture, so usually people make it in large quantities and store for later use. Chivda at my home always meant either this Konkani version or poha upkari. But I had tasted this another version which had less spices which my friends used to carry when we were in hostel.

Couple of months ago, our dear friend Sunil got married and now I have a very dear friend here. His wife P and I are parteners in crime now :). There are times when we go on and on and on talking for a long time. We get together quite often either at their home or our home. Though she claims she does not know much cooking, she dishes out these mouth watering items very often. A couple of days ago she sent me this chivda. I simply loved it. I have tasted it innumerable times before during my hostel days and had never liked it, because the poha always was too chewy or the spice was not right or salt was not distributed properly. But P’s version was perfectly done. It was very crispy and what I liked most about it was, she had used a combination of poha and chirmure.

Then I asked her for the recipe and I have made it atleast 3-4 times in last 2 weeks now. I can say I am addicted to it because first of all, this is very simple to make and hardly takes any time (I take enough shortcuts while making this) and it is quite filling.

Ingredients:
2 cups thin poha
2 cups chirmure/murmura
2 tbl spns peanuts
2 tbl spns dalia
1 tbl spn dry coconut pieces
1 tea spn mustard seeds
4 green chillies 
7-8 curry leaves
2 red chillies
Oil
A pinch turmeric
Amchoor powder(optional)
A pinch asafoetida(optional)
Salt

Method:
Roast poha and chirmure in a big pan till they crisp up. I preheated the oven to 200F for 5mins. I lined both poha and chirmure on a cookie sheet and kept it in the oven and baked it at 200F, which is the lowest heat on my oven, for 5-10mins till they crisped up. They can also be left under hot sun for couple of hours till they crisp up.
Heat oil in a big pan, keep the heat to medium. Add peanuts, dalia, coconut pieces. When they are fried, add mustard seeds. Once they start popping, add curry leaves, green chillies chopped into rounds, red chillies broken into pieces, turmeric, asafoetida. (Ideally these all should be fried one after the other. But I normally do it at once).
Now add amchoor powder(which gives little tangy flavor) and salt. Add poha, chirmure and mix well. Take off the heat.
Cool to room temperature and then store in an air tight container.

Preparation time: 30mins (including the initial roasting/baking time)

PS:
- Salt can be added to the seasoning or after adding the poha/chirmure. My cousin Usha gave me a tip to add it in seasoning so that it gets evenly distributed.
- Be very careful whie adding salt. Sometimes, the salt stays at the botton even after mixing and it becomes very salty. So I mix it well by shaking the container before serving. 
- Do not store it while it is still hot. It should come to room temparature and then it can be stored. Otherwise it gets chewy.

37 Comments

  1. aparna September 25, 2008
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