The season for warm, toasty, and tender Hurda – raw Sorghum corns – with a choice of delectable rustic chutneys and condiments to pair with, on beautiful winter mornings is here! And we are having a Hurda Party, complete with a traditional meal, some pottery and bullock cart rides.

Set in a dense Mango orchard, relax with your friends and family under the trees, play some games or take a guided nature walk around the farm. Experience the tradition of the harvest season typical of Maharashtra and its deep connection to Jowar (Sorghum).

 

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What to Expect:

Farm Tour
A Hurda with a spread of traditional chutneys, yogurt, fresh butter etc.
Winter specials like toasted groundnuts and Harbara.
Bullock Cart rides
Pottery station to make small pots
A traditional meal

 

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What is Hurda:

Jowar, also known as sorghum, is a staple grain found in many regions of Gujarat and Maharashtra. When it reaches maturity, it’s typically ground into flour and used for preparing flatbreads, or bhakris. Millets like jowar, which have gained popularity again recently, are higher in vitamins and fibre than common grains like wheat or rice. Hurda is served with spicy accompaniments that bring out the subtle sweetness of the jowar, which is difficult to eat in its mature form unless cooked. Fresh hurda tastes best and calls for little preparation. cobs of tender jowar. Jowar cobs are harvested and slow roasted on open fire for 5-7 minutes.  The hot cobs are then covered in cloth and threshed to separate the chaff from the grain and served warm.