Thursday, May 24, 2012

The Sunday Lunch..Sindhi Kadhi Chaawara

BM #16   Day 2

 The Sunday lunch in a Sindhi home is sindhi curry served with plain white rice and fried potato crisps.This curry is spicy and sour...with lots of veggies…...wonderful flavour and absolutely delicious!!The sweet boodi is served along with this meal.Nothing else is served with this..no accompaniments..no chapatti!!With changing times and lifestyles people might just add a paneer dish and some fried papads.. these are placed for the guests but actually no one enjoys them.

Now when we talk of Sindhi Curry ..there are many versions to this curry ,each one varies with the region.The  basic curry has to be made with gram flour . This is roasted in oil till pink.I shall give you the recipe I follow ,rather the one I relish most!!

Menu
Curry
(a gram flour curry with assorted veggies, simmered with tomatoes and tamarind to make it tangy)
Rice
(steamed rice tempered with ghee and shahi jeera)
Aaloo Took
(potato rounds friend and refried to make them golden and crisp)
Boondi
(gram flour dumplings fried in pure ghee, soaked in sugar syrup, flavored with cardamon garnished with almonds)


Curry
3 tbsp................... oil
1 tsp ......................cumin seeds
½ tsp..................... fenugreek seeds
a pinch of aesofetida
4 tbsp gram flour
Salt, to taste
1 tbsp.................... chopped ginger
2 ..............................green chillies chopped
½ tsp...................... turmeric
1 tsp....................... red chilli powder
2-3........................... kokum flowers (optional)
Few curry leaves
Coriander leaves
1½ cups ..............mixed vegetables* (I used orkra,cauliflower,  cluster beans,drum sticks,lotus stem and tindas).
4................................tomatoes boiled,crushed and sieved along with water.

preparing veggies for curry*
Okra........................ trim heads and tails ,slit ,keeping it intact
Cauliflower.............trim to.big flowers
Lotus stem.............check here..cut diogonally
Tinda...................... peel cut into halves
Cluster beans...... trim heads and tails
Drum cticks...........scrape the outer skin and cut into 2’’ pieces
These veggies are optional,if not available you can use other veggies.


Heat the oil.
 Add cumin seeds, fenugreek seeds ,aesofetida and curry leaves.
Add the gram flour and keep stirring.Roast till golden brown in colour.
Add 4 cups of water.
Continue stirring until the flour and water have blended.
Add salt, ginger, green chillies and spices.
Let boil.
Start adding vegetables.At this point you have to start adding veggies one by one, depending on  how long each one takes  to cook. Veggies like okra should be added at the end or else will become sticky.
When the veggies are half done add kokum flowers , conitinue cooking.
When the vegetables are almost done add the tamarind pulp and tomato pulp.
Simmer a while,till oil floats up.
Garnish with coriander leaves.
Seve hot with rice.
I like to temper the curry after it is done with some red chilly pwd and hing!!


I always make rice in a rice cooker,adding double the amount of water ,some salt and a tsp of ghee. Garnishing  with shahi  jeera.

Aaloo took
These are big roundels of potatoes fried and refried!!..sinful?..yes!!..but bet you …..you  have to taste them..absolutely hot!!..and you will never forget these!!

Potatoes
Oil for deep frying

Masala to be sprinkled
Red chilly pwd
Aamchoor pwd
Black pepper
Dhania jeera pwd
Garam masala
Peel potatoes. Cut into fat rounds.(a medium size potato has to be cut in two).
Sprinkle salt, leave it for about 5 mins.
Heat oil.Fry the potatoes on slow flame till cooked.Remove.
Cool.Press these with the help of your palm.
Refry to a crisp golden.
Sprinkle spices.

Boondi
This is a sweet which is made from gram flour, tiny dumplings are deep fried and soaked in sugar syrup.The syrup is flavored with cardamon and saffron.




This goes to Vallis thali mela

Pin It

18 comments:

  1. very pleasing plate.. reminds me of our thali.. more of chval, sambhar & potato fries..

    ReplyDelete
  2. Simple meals are often the best. The crispy potatoes look really tempting

    ReplyDelete
  3. everything looks yummy! from the kadi to sweet boondi!...everything is delicious! love the refried potatoes!!

    ReplyDelete
  4. Nice way of cooking rice, we won't do that as we eat rice with curds..:)..curry sounds very interesting with that many vegetables used..we normally don't mix some of them together..and I love those fried aloos..so sinful but surely tempting to make them soon!

    ReplyDelete
  5. Yum yum, cant take my eyes from ur spread, everything makes me hungry.

    ReplyDelete
  6. I love the alu that is fried . so tempting ..

    ReplyDelete
  7. Aloo in any form, we love it!!! Love that color on the curry!!!!

    ReplyDelete
  8. Sounds new to me,looks inviting...

    ReplyDelete
  9. wow very nice plate full of yummy food...and very athentic

    ReplyDelete
  10. All the dishes are making my mouth water. Sindhi curry looks amazing - very interesting combination of veggies. "Aloo took' took my breath away, I am so going to make this dish soon. My potato loving husband will be super happy. Thanks for sharing the recipe.

    ReplyDelete
  11. I can't take it anymore Vaishalli....I'm totally stuffed from my dinner but your thaali is making me head out to kitchen to get something to eat....superb!!!

    ReplyDelete
  12. I some times add salt nad gheeto rice when cooking but never add shahi jeera will try next time and interestin curry thali looks so yumm

    ReplyDelete
  13. Alook Took looks awesome. Sindhi spread looks supre tempting!

    ReplyDelete
  14. I love sindhi cuisine and have tried a few recipe from it. Your spread is yum and aloo took loves so tempting...

    ReplyDelete