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Monday, January 10, 2011

Chuda Ghasa

Some people are born privileged while others take it as a privilege to be able to stay alive ! And somewhere between these two extremities, lies a mass of humanity that takes refuge in religion.
Nowhere is this more apparent than in the Ratha Jatra / Bahuda celebrations that take place every year in Odisha. It is a riot of colors, cacophony of sounds, medley of emotions and melting pot of humanity as the Lord undertakes his annual journey. The mood of the crowd can only be described as sheer madness. Nothing else even comes close.
These clicks are an attempt to capture the mood of the Bahuda celebrations during which Chuda Ghasa is used as an offering. While it must be quite apparent to most of you that I am not a big fan of mood photography, I do want to learn it. More like adding a skill to the resume just because it helps you stay on your toes.
Coming back to the photos, the flowers and the leaves reflect the colors of the Nandighosa, Taladhwaja and Devadalana. The coconut is symbolic of the devotees breaking coconuts to fulfill their wishes. And the smoke depicts the aalati and dhoopa that adds a mysterious appeal to the whole atmosphere. I did miss the sound element which is also an important part of this festival, Maybe will get to work on it another day.
Read on -











Preparation Time : 20 mins


Ingredients:
  • 2 cups beaten Chuda / Beaten rice / Chivda
  • 1 cup finely grated coconut
  • 2 tbsp ghee
  • 4-5 tsp sugar
  • a tiny bit of food-grade camphor
  • a pinch of green cardamom powder
  • a few slices of coconut



















Preparation: Grind the chuda in a mixer-grinder to a coarse consistency. Transfer to a plate/ flat surface. Add the sugar and ghee.

Now comes the tough part. Rub the mixture between the fingers so that it forms a texture that resembles breadcrumbs. The ghee and sugar should get mixed evenly .



















Add the grated coconut, cardamom powder and the powdered camphor. . Sprinkle a few drops of water. Mix thoroughly .

It should not feel too dry. One can add more ghee if that is the case. Or some chopped cucumber/banana slices will also do the trick.

Consume within a day or two as the moisture content of the grated coconut makes it soggy.























Note:- Chuda ghasa is a an important part of the prasad prepared during Ganesh Puja / Saraswati puja.

Chuda ghasa is also served as a breakfast/snack item. Chuda ghasa - Buta Dalma is very popular in Puri district of Orissa.

Usually the camhor is added when it is to be used for prasad. Else one can add powdered cardamon/black pepper ( golmaricha) instead of camphor.

3 comments:

  1. Wow this chuda ghasa sounds soo yummy..

    ReplyDelete
  2. what a unique prasad, really yummy!

    ReplyDelete
  3. love chuda ghasa... never made it though...

    ReplyDelete

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