In the chilly winter mornings of rural Pune, a cherished ritual unfolds: tender green jowar—harvested while young is slow-roasted in traditional mud pits. This seasonal treat, known as Hurda, fills the air with a warm, earthy aroma, signaling the true arrival of winter. For Maharashtrians, the season hasn’t truly begun until they’ve savored their first handful of these sweet, roasted grains.
What is Hurda?
Also known as jondhaal or jwari, Hurda is harvested when the grains are still soft and light green. Roasting them over firewood in rustic pits imparts a smoky flavor that modern kitchens simply cannot replicate.
Popular Pairings:
Sweet: Simple jaggery (gul).
Spicy: Garlic-peanut chutney, fiery thecha, or zunka.
Authentic: Fresh ranmeva (seasonal wild fruits).
The Rise of Hurda Parties and Agro-Tourism
Between November and February, “Hurda Parties” become the social highlight of the season. Families and friends escape the city to visit farms in Saswad, Mulshi, Wagholi, and Khed Shivapur. For city dwellers like engineering student Nishad Bhanage, it’s a way to reconnect with farming roots. Classical singer Shrutika Kaslikar notes that these trips provide children with screen-free fun, including bullock cart rides and open spaces. Local farm owners, such as Ajit Dhamdhere of Aroha Srushti Farms, report massive turnouts, sometimes serving nearly 1,000 people in a single day.
Why It’s Good For You: The Science of Hurda
Beyond the taste, Hurda is a nutritional powerhouse. According to Ayurvedic practitioner Dr. Sayli Padave, the grain (referred to as Yavanaal in the Charak Samhita) offers several benefits:
Digestion: High in fiber and gluten-free.
Balance: Helps balance pitta and vata doshas.
Nutrients: Rich in Vitamin B, antioxidants, and essential minerals.
Anti-inflammatory: Natural properties that support winter wellness.
The Authentic Experience
While Hurda is now available in urban markets, food photographer Rohit Loya insists that the farm experience is irreplaceable. Serving Hurda simply on patraval (leaf) plates maintains the integrity of the tradition. It is a slow-paced gathering where people peel grains with their fingers, share stories, and enjoy the warmth of a shared meal.
