Mahalaxmi Chivda

This is the only name I know of. Mahalaxmi temple at Kolhapur is a famous temple of the Ambadevi deity. The city is very popular for its cuisine and is a culinary delight. Not sure why this is being called so. It is available very easily outside the Ambadevi mandir and all across kolhapur. 





Ingredients
500 gm regular Beaten Rice (Poha) If you find dagdi (Stone hit poha , then go for it

250 gms ground nuts
1 cup sliced dry coconut
2 tbsp cashews
2 tbsp chopped almonds (with skin)
2 tbsp black currants
3-4 sprigs of curry leaves
2 tspn mustard seeds
2 tspn cumin seeds
2 tspn white sesame seeds
2 tspn turmeric powder
1 tspn asafoetida 
3 tspn salt 
3 tspn red chilli powder

Oil to deep fry the poha and  nuts
2 tspn Oil for tempering


For Chivda Masala
2 tspn coriander powder
1 1/2 tspn cumin seeds
1 tspn cloves
1 inch cinnamon
2 tspn fennel seeds
1 mace



Method
1) In a bowl mix the red chilli powder and salt and keep it ready.
2) Dry roast all the ingredients for the masala and make a fine powder.
3) Take some oil in a deep pan and heat it till very hot and then reduce the flame.
4) Take the poha and sieve it to get the longest grain. This helps in keeping the oil clean and also gives better look to chivda. Store the broken grains for kande pohe.
5) Keep a large strainer or seive in the pan containing the oil , this will help in fishing out the pohe.
6) Drop spoon by spoon of pohe in the hot oil, lift the strainer when the poha pops to the surface. Drain out the oil using a tissue paper. Do not add too much quantity else the oil will drop in temperature and the poha will become soggy and oily.
7) Quickly sprinkle the salt and chilli powder and toss using a fork. This needs to be done quickly until the poha are relatively warm so that the salt and chilli powder get coated well. 
8) Once the poha is done, fry the nuts and coconut flakes. in the oil and set aside.



9) In a large wok, heat some oil and add the mustard seeds, let it crackle, add the asafoetida, cumin seeds and white sesame seeds. Saute for a minute.
10) Now add the chivda masala and quickly saute again. Add this stage add some sugar if you like( I did not!)

11 ) Add the roasted nuts and stir well.

11 ) Add the poha and stir once again and saute for a couple of minutes. Switch off the flame and let it cool down before packing off.

10 comments:

Sumee said...

Love these chivda's.. Very nice.

Mélange ! said...

Totally in awe for the recipe..Very nicely done .Yummo for sure.

the mad said...

Awesome. I am coming over for some of this.
I am hosting a new event which I am calling Back to our Roots. Do check out my event and send me your entries from 15/10/11 to 30/11/11.

Priya said...

Beautifully done, crunchy munchy chivda looks incredible..

Smitha said...

i like any type of chivda!...u made it very yummyly!...good one!

R said...

i love this brand of chivda. my mom used to make dagdi poha chivda too... looks irresistible!

Harini said...

I bet they were super crunchy!

Vardhini said...

Crunchy and tasty .. nice one.

Vardhini
Event: Halloween Fiesta

PJ said...

I would love to have this with a cup of tea.Looks so crunchy...

Gayathri Kumar said...

Chivda looks so crunchy and delicious...

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