Try this delicious twist on chivda, a very humble household staple for Diwali, from Chef Gaurav Ramakrishnan at Hyatt Centric MG Road Bangalore
In many homes, there will not be a Diwali spread without chivda, and this unusual twist from Head Chef Gaurav Ramakrishnan at Hyatt Centric MG Road Bangalore is sure to bring something different to your table.
“Chivda, in its different forms, is a must-have Diwali snack in every household across many communities, and it works great as a tea-time snack too,” says Chef Ramakrishnan. “This is my take on the humble chivda, with a delicious and kinda healthy twist if prepped in the right way.”
Green Moong Sprouts Chivda
500 ml oil for frying
1 cup green moong sprouts
15 to 20 curry leaves
¼ cup peanuts
10 garlic cloves, peeled
3 green chillies, chopped
¼ cup dry coconut slivers
½ tsp mustard seeds
½ tsp cumin seeds
2 pinches asafoetida
½ tsp turmeric
½ tsp salt + to taste
½ tsp sugar
- Heat some oil for frying, and fry the green moong sprouts. Remove, drain and set aside when done.
- Fry the curry leaves and peanuts, remove, drain and set aside.
- Fry the garlic cloves, green chillies and the dry coconut slivers. Remove, drain and set aside.
- Heat oil in another pan, add the mustard seeds and cumin seeds. Once they splutter, add the asafoetida and turmeric. Add the salt needed for the mixture to the oil; adding salt to the oil helps to evenly distribute the salt in the mixture.
- Add this tadka to the fried green moong sprouts. Add all the other fried ingredients. Add the sugar and mix well.
Tip: Once cooled, store the chivda in an airtight container.
Image: Hyatt Centric MG Road Bangalore