This is one of the most popular Konkani chivda/chooda (In Konkani we call it ‘chudvo’). There is a very popular(but very old) restaurant called ‘Alka’ in Kumta(they also sell munchies and sweets). Their ‘chudvo’ is one of the best and loved by all. During the wedding functions, people make this at home. This is served at the wedding and also served to the guests/relatives before and after wedding. One of the perfect accompaniment with a simple upma . Other times we buy it from ‘alka’. Aayi has stopped preparing it these days, but she would prepare this frequently when we were kids.
I had missed Dasara celebrations as I am very busy these days. But Diwali being one of the biggest festival for us, I don’t want to miss it. So I prepared this ‘chudvo’ yesterday. It requires a lot of patience as the thick poha and other things needs to be deep fried in very hot oil on a very low flame. Though this is not very healthy due to the deep frying, I prefer this once in a while. (Non deep frying version is here ).
The most important thing I miss here is diwali celebrations with lighting of lamps and the crackers. My dad would decorate the house with colored lights, we would light lamps(or candles) in front of the house. We don’t make any specific food on this day, only normal food with some sweets. But the pooja and rituals performed on the 4 days of diwali were so much fun. Here is how we celebrate the 4 days.
– On previous evening of diwali (Thrayodashi) we decorate the water well as well as the vessels (‘kolse’-Konkani or ‘koda’-Kannada or ‘matka’-Hindi) with a creeper called “Karita vali”. “Karit” is a small ping pong ball sized special cucumber with bitter taste. The bathrooms as well as the place were water is filled and heated for bath called as ‘bhan’ are decorated. In the evening, a pooja is done to the water well and then water is taken out and filled in ‘bhan’. This water is called ‘bhangra(golden) udak(water)’
– Next day, Amavasye, is celebrated as “Dhana lakshmi pooja”. Dhana meaning money. This is the pooja of ‘goddess of wealth’ – Lakshmi. On this day, pooja is performed to all the vehicles in the house(“Vahan pooja”). The shopkeepers decorate their shops and a Lakshmi photo. Lots of coins are kept in front of the photo and pooja is performed. Some sweets are distributed after the pooja.
– Next day, Padya, is celebrated as “Dhanya lakshmi pooja”. Dhanya meaning grain, in other words it is a pooja of ‘Goddess of food’ – Lakshmi. This day is also celebrated as “Gopooje” – pooja of holy cow. A sweet dosa called Gandarli/surnali is offered to the cows. They are decorated well and the pooja is done. In the evening, the books are kept in front of the god and pooja is performed. Same time ‘aarti’ is done to small children in the house. All the 4 days, crackers are burnt and lamps are lighted in the night.
Now coming back to the ‘chudva’ recipe. This is my entry to Vee’s Diwali treats .
Ingredients: Thick poha(avalakki or rice flakes) 2 cups Poha masala 2 tea spns Pea nuts 1 tbl spn Split dalia(hurigadale/putani) 1 tbl spn Curry leaves 1 strand Red chilies 2-3 Sugar 1 tea spn Salt 1 tea spn Dry coconut pieces 1 tbl spn Sev 1/2 cup
Peanuts, dalia, coconut and the powders can be increased or decreased according to taste. In India, there are 3 types of poha available. Thin, medium and thick. The thick kind is also called as ‘chooda poha or chudva phovu’. Since I was having only medium thickness poha here, I used the same for this. But the thick poha is best suitable for this.
Method: Mix poha masala, sugar and salt. Keep it aside.
Heat oil. Deep fry pea nuts. Take in a large bowl.
Deep fry dalia and take out. Just for fun, I added few Chana dal also, but it is NOT required.
Deep fry curry leaves, red chili pieces and coconut. Take out.
Deep fry poha, one table spoon at a time. Fry on a very low flame. They before slightly puffed after frying. (If not fried properly, the entire ‘chudvo’ becomes hard).
Add the masalas to the fried poha, sev(mix besan, a pinch of soda, salt with water and press into hot oil using chakli press. Use the disc with many tiny holes to make the sev) and other things and mix well.
When it is cooled to room temperature, store in an air tight container.
Preparation time : 30-45mins
Updated on 25th Oct 2006: Following are the pictures of “Udak bharche”(thrayodashi celebrations – read above) taken at my native Kodkani.
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
