Chivda

MK loves his munchies, as you know from here. It’s been a while since I made any. And because we’re just recovering from a tiff, I thought I’d make some today.

I don’t really care much for anything that comes out of a jar (unless my mum or gran make it). But today, I popped some warm, crispy chivda in a paper cone and tossed it with some freshly chopped onion and cilantro, and squeezed a lime over it, and sat by the window, munching on the stuff, watching my bougainvillea begin to bloom, and thanking god for the man I married.

Ingredients:

  • 5 cups of poha (flattened rice; the thin, chivda variety)
  • 3/4 cup of peanuts
  • 3/4 cup of split, roasted gram
  • 1/4 cup of raisins
  • 1/4 cup of cashew nuts, halved
  • 1/2 cup of dried coconut, slivered
  • 3 sprigs of curry leaves
  • 4-5 green chilies
  • 1 tbsp. coriander seed powder
  • 1/2 tbsp. metkoot 
  • 1 tbsp. red chili powder (optional)
  • 2 tsp. mustard seeds
  • 1/2 tsp. asafetida
  • 3/4 tsp. turmeric powder
  • salt to taste
  • powdered sugar to taste
  • 2 tbsp. ghee (you could use oil; but the chivda will last longer and fresher if you use ghee)

Method:

  1. Get out all your ingredients and measure them.
  2. Heat the ghee in a large wok.
  3. Put in the mustard seeds and wait for them to crackle.
  4. As soon as the mustard seeds start popping out of the wok add the green chilies and curry leaves, quickly followed by the asafetida and turmeric powders.
  5. Follow this up with the peanuts and coconut. Fry for about a minute until the coconut begins to turn golden.
  6. Add the gram and cashews and fry for another minute.
  7. Turn down the heat and add the coriander powder and red chili powder and fry for a few seconds until fragrant.
  8. Toss in the raisins, followed quickly by the flattened rice or poha.
  9. Season with salt, metkoot, and sugar.
  10. Toss very lightly until evenly colored and crisp.
  11. Cool completely before storing in an airtight jar.
  12. Eat by itself at tea time or toss with chopped onions, tomatoes, freshly grated coconut, cilantro, and a squeeze of lemon for a lazy afternoon sack.

Comments (4)

  1. Anjali May 19, 2011 at 10:31 am

    tupachi phodni in a chivda! that is unusual. You don't roast the poha to crispness? Like the color.

  2. Saee Koranne-Khandekar May 19, 2011 at 11:14 am

    Anjali: Tupachi phodni is something my great-grandmother inculcated in us–anything with shelf life and anything dairy-related should always have a tupachi phodni. Call it old world extravagance, but it always works! The chivda/karanji will stay fresh longer. And will never smell old. Dahyaatlya koshimbiri will also be more rounded in taste.

    I don't roast the poha first. I find that the chivda gets an even crispness and even taste if slow roasted after the phodni.

  3. chinmayie @ love food eat October 21, 2011 at 5:36 am

    I love chivda! Such a healthy tasty snack 🙂

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