Swapnil
Maha Guru Member
Registered: January 2008
Location: Pune ,Maharashtra , INDIA
Posts: 1,259
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As Jowar crop grows in most of the regions of Maharashtra and around.Somewhere during winter months from November to January/February tender stalks of Jowar are ready in farms.
These tender Jowar stalks are roasted / barbecued in burning coal/cow dung.As the fire becomes strong the jowar sheafs placed under the burning dung began to pop and crackle like corn.After few seconds they are whipped out, threshed on a gunny sack to take off the grain and -then sieved to remove any remaining dust, leaves or extraneous matter.
Generally served with a dried chilli and peanut chutney or with peanuts and raw sugar(Gul/Gud). Hurda tastes utterly luscious.
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