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.




Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#16
This goes to Vallis thali mela

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