Patal Pohyacha Chivda (Thin Poha Chivda)
Photos by Amruta Nargundkar
Diwali is done and dusted and all the
industrious food bloggers have progressed to preparing Christmas goodies, but I
can’t seem to relocate my food focus without apposite valediction to one
unassuming, unsung hero.
There may be scores of stars like laadus,
burfi, gulab jamun, karanjis or gujiyas, shankarpale and anarase that emblazon
Diwali. Crisp and savoury snacks like shev, chakali, kadboli add sizzle to
balance the taste buds. But there is
only one dependable knight “in a rather drab” armour among the Diwali dramatis
personae – the gallant chivda!
It doesn't take much effort or cost to make
a big bin full of chivda. Not much can go wrong with the chivda, unless you are
determined to ruin it by charring the peanuts, starving the chivda of essential
emollients by scrounging on the oil, or leaving the poha limp and listless and
not being vigilant in ensuring the copra isn’t rancid.
It’s got staying power; in that the chivda
can be used to bolster the plates or packets that you send to neighbours. When
you receive plated bits and bobs in reciprocation, you can in turn pick out
eminent stuff and chuck the uninspiring neighbourhood chivdas all together. The
versatile and democratic constitution of the chivda allows a seamless
amalgamation that comes in handy when all your homemade goodies are on the
brink of exhaustion and you need to entertain unannounced guests.
Though it is not something your guests
reach out for at the first go during a Diwali party, the gallant chivda rushes
to your rescue when some holier-than-thou guest spurns your rich offerings and
heads for some low calorie stuff. And don’t forget, as a gifted taste-bud
whisperer, the chivda joins forces with chaha or chai to soothe high-strung,
cloyed and feast-worn palates.
While the stars take centre stage during
the four-day long festivities, the self-effacing, courteous chivda stays in the
wings, stepping in with unswerving loyalty when the festivities finish and all
else is spent. Quite like the amigo who brings you a cup of tea when you
capsize into a chair after the “barat” has left the mandap.
The true vindication of the chivda comes
only in the end, when as a true benefactor it braves decimation each passing
day getting shorn of cashewnuts, peanuts and copra slices by inconsiderate,
fussy pickers. The chivda is a self-sacrificing, yet happy donor that will put
any knacker to shame. It is willing to repose its remains in a missal with hot
and spicy sprout usal, chopped tomatoes and onions. Even the sweet and salty
spluttered mustard seed dregs find their way into a dal, chutney or subji in my
kitchen, while the fried red chillies come in handy as garnish.
All that remains is the comforting memory,
till the next time I make another bin-full of the chivalrous chivda.
Patal Pohyacha Chivda (Thin Poha Chivda)
Ingredients
4 cups thin poha, sieved and picked clean
1cup small raw peanuts
½ cup cashew nuts
1 cup roasted chana
½ cup thick grated dry coconut or thin
slices of copra
3-4 dried red chilies, broken
2-3
green chillies, chopped
A handful of curry leaves
1 tsp mustard seeds
1 tsp sesame seeds
1 tsp white poppy seeds
A little turmeric powder
½ tsp hing
1 tbsp coriander powder
1 tsp cumin powder
1 tsp caster sugar or powdered sugar
Oil - 1/4 cup
Salt to taste.
Method
Heat oil in a large kadai. Add mustard
seeds to splutter and then the peanuts. Lightly roast the peanuts and then add
green chillies, curry leaves. Let the chillies and curry leaves start to get
crisp, and then add red chillies, cashew nuts, roasted chana dal, grated
coconut, sesame seeds, poppy seeds. Make sure not to burn any of these nuts and
seeds. Then add the cumin and coriander
powders, hing and turmeric. Remove from heat.
Quickly introduce the poha, add salt to
taste and the sugar and mix well. Put the kadhai back on very low heat,
stirring the chivda continuously until the entire lot suddenly starts to become
lighter. Immediately remove from heat.
Allow the chivda to cool down and get crisp.
Store in an airtight container so the
chivda stays crisp for a long time.
