Hurda Party …An irresistible temptation !!!
Winter, is the season of fresh Hurda. Jowar crop grows in most of the regions of Maharashtra. Somewhere in the month of December to February tender stalks of Jowar are ready in farms.People in Maharashtra love to go in farms and around the city to enjoy aromatic, tender and farm fresh Hurda.It is the maharashtrian name for coal roasted jowar.
My grandfather, a farmer, used to bring us hurda and hariyal boot from Osmanabad.My mother used to roast it on tava with little red chili powder and salt with the dash of lemon.Sitting and eating hurda, with family, along with Hariyal boot, guava, sweetcorn, curd, and bor is always a fun.This feeling of togetherness in this mild winter must have given birth to Hurda Party.
Nowadays, Lots of private Hurda Party places found around the city.Especially on the roads of Aurangabad, Nagar, Tuljapur, Solapur, and Pune.
This winter, I had a chance to Visit Hiranya Resorts @ Aurangabad.It was the great place for Hurda Party, placed near Daulatabad fort in Aurangabad. It is Resort along with many activities where a family can enjoy.Activities include swimming, riverboat, bullock cart, fishing, horse and camel rides.Big playgrounds, big trees, water bodies, tents add some more adventure to the day.
This is not the place for enjoyment only, people do want to live the rural life and experience fresh atmosphere far from cities.
They provide meals which include typical maharashtrian cuisine, which includes jowar and bajra rotis, pithalPurann poli and vangyachi bhaji.It is a place where school picnics, corporate parties, family events are organized.
What is Hurda and how it is prepared for eating?
Hurda is tender Jowar stalks roasted over the fire, served with spicy, delicious chutney of garlic & coconut.
Jowar, the main staple grain in Maharashtra, its grains are juicy and very tender.When roasted on coal, they taste awesome.
1.Bunches of Hurda with stems that work as a grip are pushed in the hot pit.
2.After little roasting, they rub with their hands to separate roasted hurda from the chaff.
3.This separated hurda again roasted and served hot on the plate along with garlic or peanut chutney, curd, sweetcorn, bor, and guava.