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Hurda refers to tender jowar grains that are harvested before they fully mature. These young grains are soft, juicy, and packed with a distinct, nutty flavour. Traditionally, hurda is roasted over a wood fire, which imparts a smoky aroma and enhances its natural sweetness. This simple yet flavourful preparation makes it a sought-after delicacy during the winter months.
Video Credit: Whisk Affair
Hurda season is not just about food; it’s a celebration of the harvest and the agrarian lifestyle. It offers urban dwellers a chance to reconnect with nature and experience the simplicity of rural life. For farmers, it’s an opportunity to showcase their produce and share the fruits of their labour with others.
The communal aspect of Hurda Parties reflects the strong bonds within rural communities. These gatherings bring people together, fostering a sense of gratitude and joy for the abundance of nature.
The Difference Between How Ponk Is Used In Gujarat And Hurda In Maharashtra
Ponk in Gujarat and Hurda in Maharashtra are both tender, freshly harvested grains enjoyed during winter, but they are used and prepared differently, reflecting the unique culinary traditions of each region.
Ponk refers to tender jowar harvested before it matures. In Gujarat, it is a delicacy primarily enjoyed raw or lightly roasted. Ponk is often accompanied by sev (crunchy chickpea flour noodles) and sprinkled with spices, lemon juice, or salt for added flavour. It is a versatile ingredient in Gujarati cuisine, used in chaats, salads, cutlets, or even as a snack. Ponk is celebrated in urban areas with "Ponk parties," where it is served fresh, highlighting its soft, juicy texture.
Hurda, also made from tender jowar, is a more rustic preparation. It is traditionally roasted over a wood fire, giving it a smoky flavour. The grains are peeled and served hot with accompaniments like thecha (spicy chutney), jaggery, and curd. Hurda parties are hosted on farms, offering an immersive rural experience. Unlike Ponk, which is often served raw, Hurda undergoes a cooking process that enhances its earthy flavours.
What Happens at a Hurda Party?
A Hurda Party is a quintessential rural experience, often hosted on farms where jowar is cultivated. It brings together friends and families to celebrate the harvest and enjoy the fresh produce in an open-air setting.
The Setting
Hurda parties are typically organised in the fields, providing a rustic and authentic atmosphere. Guests gather around large wood-fired chulhas (traditional stoves), where the hurda is roasted.
Roasting Hurda
Fresh jowar stalks are roasted directly over the fire. The process involves charring the outer husk, which is then peeled away to reveal the tender, juicy grains inside.
Communal Spirit
The party is as much about bonding as it is about food. Guests participate in the roasting process, share stories, and enjoy the warmth of the fire on chilly winter evenings. Folk music, dance, and games often add to the festive atmosphere.
Serving Hurda
Once roasted, the hurda is served hot with accompaniments that enhance its flavour.
While traditional Hurda Parties remain popular, urban adaptations have also emerged. Resorts and farms near cities like Pune and Nashik host organised Hurda events, complete with pre-arranged meals, cultural activities, and even tractor rides. These modern versions aim to preserve the essence of the tradition while making it accessible to city dwellers.
A Hurda Party offers a unique opportunity to savour the fresh harvest while enjoying the warmth of the community and the beauty of rural life. With its rustic charm, flavourful accompaniments, and joyous spirit, it’s no wonder that Hurda Parties have become a cherished winter tradition in Maharashtra. Whether you’re a local or a visitor, experiencing a Hurda Party is a must to truly appreciate the region’s rich agricultural heritage and culinary traditions.
Traditional Meal Served Alongside Hurda
While hurda is the star of the show, it is complemented by a variety of traditional Maharashtrian dishes that make the meal wholesome and memorable. Here’s what is typically served:
Thecha
A spicy chutney made from green chilies, garlic, and peanuts, thecha is a must-have with hurda. Its fiery kick balances the mild sweetness of the roasted grains.
Curd Or Buttermilk
Cooling curd or spiced buttermilk (chaas) is served to temper the heat of the thecha and cleanse the palate.
Jaggery And Fresh Cream
A dollop of jaggery and fresh cream is a classic pairing with hurda, adding a touch of sweetness and richness to the meal.
Bhakri
Bhakri, a flatbread made from jowar or bajra (millet), is often served as part of the traditional meal. It complements the hurda and other accompaniments beautifully.
Peanuts And Chana
Roasted peanuts and roasted black gram (chana) are common snacks at Hurda Parties, adding crunch and flavor to the spread.
Seasonal Vegetables
Simple preparations of seasonal vegetables like baingan (eggplant), bhindi (okra), or methi (fenugreek) often feature in the meal, adding variety and nutrition.
Desserts
Traditional sweets like puran poli, gulachi poli (jaggery flatbread), or tilgul ladoos (sesame and jaggery sweets) are served to round off the meal.
