Variation on Chivda

Ingredients:

  • 2 cups flattened rice (thin variety) (known as poha in Hindi and aval in Tamil)
  • 2 cups puffed rice (known as murmura in Hindi and pori in Tamil)
  • 1/2 cup pecans/walnuts halfed
  • 1/2 cup almonds sliced
  • 1 cup peanuts
  • 1 cup "wild rice sticks" from the trail mix bar at Whole Foods (optional)
  • 4-5 Tbsp peanut oil
  • 8 - 10 green chilies slit in to 2 halves
  • 1 inch piece ginger grated
  • 2-3 sprigs of curry leaves
  • 2-4 tsp whole black pepper coarsely crushed with mortar and pestle
  • 2 tsp fennel seeds (sonph in Hindi, sombu in Tamil)
  • 1 tsp red chili powder
  • 2 tsp salt
  • 2 tsp sugar

Method:

  • Preheat oven to 300F
  • The next step consists of baking the ingredients (nuts, flattened and puffed rice, and rice sticks if you are using it) one at a time. Layer thinly on a baking sheet and roast them one at a time for approximately 10 minutes each
    • Pecans burn easily so keep them far from the coils
    • Keep an eye when the ingredients are roasting and shake the baking sheet every now and then to avoid spot burning
    • Allow each ingredient to cool before dumping it in a bowl. (It may be easier to use 2 baking trays during this process and alternate between them)
    • 300F is a conservative temperature. If you are impatient, go for 350F but keep a close eye to avoid burning
  • Heat the oil in a wok on the burner and add the fennel seeds and black pepper. After a couple of minutes, add the green chilies, curry leaves and ginger and cook well until there is no moisture
  • Add the roasted ingredients, salt, chili powder and sugar and mix well