Swandhro|Suandhray Jo Maththo|Dried Tender Drumsticks in Seasoned Yogurt

Alka Keswani — Wed, 01 May 2013 08:49:10 +0000

Summer time again! Time to live on juices, citrus fruits and watermelons! Time to indulge in icecreams and sherbet, to ditch that spicy oily food and relish instead, some khichdee, simple subzis and loads of curds or yogurt. When it becomes unbearable to work in kitchen for hours, simple quick fix meals come to my rescue. Stuffed parathas, Dalbaath, Khichdee, dal chaawal, onepot pulav, mixed vegetable rice etc are the preferred choice of meals at my home, during summers. And one thing that is mandatory with all these dishes, is curd/yogurt in its various avatars like, plain curd, lassi, chaach and raita. Raita is one of the most popular Indian condiment and is made all over India, using regional flavors. So while in north, boondi (savory, fried, chickpea flour pearls) raita tops the charts, there are other popular ones, like cucumber raita, spinach raita and mixed vegetable raita too! The base of raita is beaten yogurt or curd and the flavors varies with the choice of vegetables (Cucumber, carrots, onion, brinjal, beetroot, bottlegourd), leafy greens (spinach, amaranth, coriander leaves, mint leaves) and the seasonings (powdered roasted cumin, black pepper powder, chaat masala, red chilli powder, dried mint powder, rock salt or even sugar ). In South of India, Pachadis are very popular. The plethora of soft vegetables, gourds, and even fruits are added to the beaten curd and often tempered with mustard seeds, curry leaves, lentils and asafoetida. Maththo or Mattho in Sindhi generally refers to buttermilk. But in many cases, it also means a raita. Like Punjabis, Boondi raita is adored by Sindhis. But there are some other popular yogurt coolants as well. Raitas made using Dhoodhi ( Boiled till tender, grated bottlegourd), Suanjhray jay Ghulah (Boiled drumstick flowers) and swandhro (or also known as Suandhro) i.e dried tender drumsticks, are also relished by Sindhis. Dried tender drumsticks are easily available at ‘pasari’ shops in Sindhi populated areas, like Ulhasnagar, Chembur,Khar, Pune, Kanpur etc and are often used to cook exotic subzi with lotus roots. To make raita, boiled suandhro is added to beaten curd, seasoned with salt, finely chopped ginger, chillies and black pepper powder and served chilled! Print Swandhro|Suandhray Jo Maththo|Dried Tender Drumsticks in Spiced Yogurt Rating 4.5 from 2 reviews Prep time: 5 mins Cook time: 15 mins Total time: 20 mins Serves: 2-3 Ingredients 11/2 Cup Curd/Yogurt ¼ cup dried tender drumsticks ½ green chilly finely chopped ¼ tsp finely chopped ginger 1tbsp Fresh coriander leaves chopped Salt as per taste A pinch of Sugar To Garnish: Chaat masala powder Black pepper powder Red chilly powder Cumin Powder Method Soak the tender dried drumsticks (available at local pasari shops) for 5-6 hours. Drain the water and pressure cook the soaked drumsticks with some salt and water till the pressure releases 4 times (4 whistles). Drain excess water and let the cooked drumsticks cool completely. Beat the curd well and add salt and pinch of sugar. Add some water to adjust the consistency. Mash the cooked drumsticks and add in beaten curd. Add chopped ginger, chillies and some coriander leaves. Chill it in refrigerator for about an hour and let the flavors develop. Before serving garnish with cumin powder, black pepper powder,chaat masala, red chilly powder and fresh coriander leaves. 3.2.1753 This recipe was featured in HT cafe of Hindustan times (April 30, 2013, page no 6 of Ht cafe).

The post Swandhro|Suandhray Jo Maththo|Dried Tender Drumsticks in Seasoned Yogurt appeared first on Sindhi Rasoi |Sindhi Recipes.

Suandhro Ain Beeh |Dried tender drumsticks with lotus stem

Alka Keswani — Thu, 11 Oct 2012 19:03:52 +0000

It seems like ages since I last shared a recipe here ! Life appears to be like a calender being flipped crazily, changing moments into days, days into weeks and weeks into months! And when life seems like a mad rush of events, I tend to switch off my mind towards what’s happening around and distill my thoughts to get a clear picture and a focused vision. That’s what was happening around in past few months and hence the hiatus! But at the back end some really exciting projects came into my way and I tried to give my best to each of them. Stay connected to know all about those projects, related to Sindhi cuisine ! Now lets talk about today’s recipe….Suandhro Ain Beeh (Dried Tender drumsticks with lotus stem) curry is a traditional Sindhi curry. If you haven’t tasted it before, chances are that the flavors wont excite your palate in the maiden attempt. But gradually the taste sinks in and you will probably start craving for this earthy flavored curry, in course of time. From its appearance, Suandhro looks strikingly similar to Rajasthani Sangri (Khejri, Prosopis Cineraria) . Not very sure if both are same, but then the little information that we have on internet, suggests that Sangri is called Kandi in Sindh and it is probably different from Suandhro. The ‘research’ is on, and I will update you all if i reach to any other conclusion. So for now, assuming that Suandhro refers to dried (very) tender drumsticks, lets head towards the recipe. Print Suandhro Ain Beeh |Dried tender drumsticks with lotus stem Cook time: 40 mins Total time: 40 mins Serves: 3 Suandhro Ain Beeh (Dried tender drumsticks and Lotus stem) is a Sindhi style curry with earthy flavors, spiked with Garam masala powder and black pepper powder Ingredients Suandhro (Dried Tender Drumsticks) 1 cup Lotus stem 100-150 gm Onion 2 small Tomatoes 2 small Curd 2 heaped tsp Ginger 1'' piece Green chilies 2 (or as many preferred) Turmeric powder ½ tsp Coriander powder 1 heaped tsp Garam masala powder ¾ tsp Freshly ground black pepper powder ¾ tsp (or less) Salt Oil 1tbsp Method Rinse well and soak Suandhro for 6 hours. Pressure cook it with some water till 3-4 whistles of pressure cooker. Cool and drain water. You can use this water to cook the curry further or discard it if you want to tone down the bitter flavors. You can cut off the soaking time if you have microwave. Just take a microwave safe bowl, put rinsed Suandhro and pour about 2 cups of water. Microwave this on 'High' for around 6 minutes or till the dried suandhro swell up well and then pressure cook it as explained above. Similarly, clean and prepare lotus stem. Here again thoroughly wash the stem and get rid of the mud. Cut it into ½ inch thick slants.The pores of stem, if still muddy, could be cleaned with tooth picks, or soak them in warm water and hold them under running tap for few seconds to wash away any residual mud. Pressure cook stem pieces with some salt and water for 3-4 whistles of cooker.Depending upon the quality and thickness the cooking time varies. The beeh is supposed to be done when it pass the skewer test.(Pierce a tooth pick or tip of knife, and it should easily slide in). Drain beeh and keep aside. Now in a pressure cooker, pour 1 tbsp oil and add chopped onions. Saute till light brown in colour. Add chopped tomatoes, ginger, green chillies, curd and mix well. Cook on high heat . Add the drained Suandhro , salt, turmeric powder and coriander powder. Cook well till all the moisture evaporates and tomatoes are cooked well. In this process the swelled up suandhro will now look like mashed stuff. Finally add cooked beeh, garam masala powder and black pepper powder. Add around ½ cup of warm water and close the lid of pressure cooker. Lower the flame and let the curry cook under pressure, on low flame, for around 10 minutes or so. This curry is generally of a semi dry to dry consistency. Garnish with coriander leaves and some more black pepper and serve it with roti or steamed rice. Notes Suandhro is generally available in Kiryana stores or Pasari shops , especially the ones in Sindhi dominated areas like Ulhasnagar, Chembur (Mumbai) Pune etc. 2.2.6

The post Suandhro Ain Beeh |Dried tender drumsticks with lotus stem appeared first on Sindhi Rasoi |Sindhi Recipes.

drumstick recipe Archives | Sindhi Rasoi |Sindhi Recipes

Swandhro|Suandhray Jo Maththo|Dried Tender Drumsticks in Seasoned Yogurt

Suandhro Ain Beeh |Dried tender drumsticks with lotus stem