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14 Vegetarian Sindhi Thali meals

Alka Keswani — Sat, 29 Jan 2022 08:30:44 +0000

When I started sharing some Sindhi Thali spreads on Instagram (Sindhirasoiofficial) and Facebook page (Sindhirasoi.com), I started receiving many requests to share the recipes of each dish presented in the Thali. So I thought to share the details of all the Thali meals in a blog post for easy reference! Most of these meals were cooked across the year, though some are from the distant past. I haven’t meticulously planned the menus of these Thalis and the dishes were cooked depending on the seasons and availability of the ingredients during the lockdown, in the past year or so. Hence some dishes appear repeatedly in the Thali meals, shared below. Looking at the popularity of these Thali meals, I am now thinking of making well planned Sindhi Thali meals to share with you all. For now, do check some of these Sindhi Thali spreads and do let me know which of these appeals to you the most! Also do share with me your Sindhi Thali meal ideas. I will try to cook the combination in my kitchen and share it here! BTW my blog Sindhirasoi.com is now 14 years old! Yes, this blog was created on 29th January 2008 and to celebrate the 14 years of learning, un learning, of receiving awards, rewards, accolades and recognition, love and adulation, allow me to celebrate it by sharing 14 Vegetarian Sindhi Thali meals with you all! So here are some Sindhi Thali Combos! Sindhi Thali #1 Chithyal Gogrun (Mashed Turnips flavored with green garlic) Juar Jo Dhodho (Patted Jowar roti) Khichdi (Rice and Mung dal chilka cooked till soft) Gogrun Ji Khatain (Turnips Pickle) Curds and Salad Sindhi Thali #2 Beeh Palak (Lotus stem cooked with Spinach) Patri Khichn~i (Rice and Mung dal chilka cooked till porridge like) Basar Ji Khatain (Onion Pickle) Sindhi Thali#3 Palak Paneer Bhugha Chanvar (Rice cooked with caramelized onions and Khada masala) Gogrun Ji Khatain (Zero Oil Turnip pickle) Salad, Roti, Kheecho (Khichiya papad) Matho (Raita). I have made Bathua Raita and though it is not a traditional Sindhi dish but it is made in Sindhi style i.e boiled bathua leaves, chopped and added to beaten curds and flavored with finely chopped chillies and ginger. This is how we (The Sindhis) make the raita with bottle gourd/Drumstick flowers etc. Sindhi Thali #4 Masoor Dal made in Sindhi Style (Whole masoor dal added to caramelised onions and cooked with tomatoes, chillies, ginger, salt, turmeric and water till done and finished with a tadka of garlic, curry leaves and cumin seeds) Seyal Bhaji (Mix Vegetable curry) Patate Ja pakora (Potato fritters) Beeh Ji Tikki (Lotus stem Tikki) Salad, Raita (Bathua Raita), Papad and Roti Sindhi Thali #5 Beeh patata ( lotus stem and potato curry), Dal Suji jo seero (Sooji halwa) Beeh patate ji tikki (Mashed potato and Lotus stem tikki) Bheendi kadhukash (grated mango pickle) Kachri (Flower shaped fryum made from rice flour), Sindhi papad Vangi (cucumber) Rice Phulko (roti) Sindhi Thali #6 Beeh Patata (lotus stem and potatoes curry) Bhugha Chanvar with peas and Meha (Apple gourds) Sanna Pakora (Double fried, crunchy fritters) Dyamun/J^ammu (Gulab Jamun) Boondi Raita Roti, Papad, Salad, Fryums Sindhi Thali #7 Jhang Pulao (Mix vegetable Pulao) Soya (Nutrela) Daag^ mein (Nutrela cooked in Sindhi style gravy) Roti, Cucumber, Fryums and Boondi Raita Sindhi Thali #8 Boiled rice Dal (mix of mung dal and chanadal) cooked with tomatoes and chillies and tempered with ghee, cumin, hing and ginger) Matho (Doodhi i.e Bottle gourd raita) Kheecha (khichiya papad), papad Taryal Patata (Potato roundels, shallow fried and tossed with turmeric, salt, chilli powder and coriander powder) Roti Alu tikki Karela Aur Ji Ras mein (fried karela cooked in a soupy gravy of tempered mustard, coriander powder and turmeric, flavored with pounded black pepper) Kesar flavored suji halwa Sindhi Thali #9 Bhuga Chanvar ( Rice cooked with caramelized onions) Saibhaji (Sindhi style Spinach sabzi) Taye waara patata and vaangan (Tawa/pan fried potatoes and brinjal) Boiled and roasted Cholia ( Sawa phota/ Hara bhara) spiced with turmeric, coriander powder, chilli powder and amchoor. Roti, salad, curds and fryums Sindhi Thali #10 Dal Chanvar (Dal and Rice) Daas Karela ( Dhaage waale karele) Sanna Pakoda ( Double fried fritters) Macrolyun Phoolpatasha ( A traditional Sindhi dish made by cooking Elbow pasta and Makhana in onion tomato gravy) Gajrun jo seero (Gaajar Halwa) Gogrun ji Khatain (Turnips in Kanji style pickle) Kachumber (cucumber, onions and tomatoes spiced with salt, chilli powder and lemon juice) Papad and Roti Sindhi Thali #11 This is a Thali most suitable for a new mother. As per Sindhi tradition, a new mother is supposed to have home made, nutritious food without onions, garlic, garam masala, turmeric etc, for the first forty days. Known as Viyam Ja Khada (meaning, post- partum food or food after child birth) the above thali is made as per the dietary restrictions for a new mom. Carrots Chehro Phulko (Cumin, salt, pepper flavored roti) Methi (Fenugreek leaves) Singyun Tamate mein (Drumsticks cooked in tomato gravy) Tooryun (Sponge gourds) Phote mein Karela (Bitter gourds cooked in Cardamom flavored curry) Lolo (in the centre of the Thali). Rajgira ladoo (Not home made) Tring (placed out of the Thali) For More details about the diet or for the recipe of each dish, please click here! Sindhi Thali #12 Tidali (3 dal mix) Juar Jo Dhodho(Patted Jowar Roti) Vangan (Tawa fried Brinjal) Bartho (Brinjal Chutney) Kachumber (Onion rings marinated with salt, chilli powder and lemon juice) Mint Coriander chutney Sindhi Thali #13 Lun~ak (Purslane) (Recipe coming up next) Churi Khichdi (Dry Khichdi i.e rice and mung dal chilka cooked with salt and water) Karele Ji Chhill (Sun dried bitter gourd peels, toasted on a griddle with a tsp of ghee/oil) till crunchy. Mirchan Ji Khatain (Bhavnagri chillies pickled in lemon juice) Curds, Roti, Cucumber and Papad Sindhi Thali #14 The most Popular Sindhi Thali I have ever made!Starting from roti, in clock wise direction: Shikarpuri Phulko (Simple whole wheat flour Roti) Koki Baat Jo seero (A sweet made from broken wheat) Sindhi Kadhi Saibhaji (Sindhi style Spinach cooked with assorted vegetables and lentils) Dal (Yellow lentils) Das meha Boondi raita Kachalu and Alu Took(Crisp fried Taro root and potatoes) Sanna pakora (Double fried gram flour fritters) Attey ja Ladoo (Whole wheat flour ladoo) Tosho (A sweet made from flour and sugar syrup) Steamed rice topped with Sindhi Boondi Sindhi Papad and Kheecha (Khichiya papad) Gathri pickle /Bheendi/Kadhukash (Mango pickle, on the top left, outside Thali) So if you were to cook/share a Thali meal with your friends/Family, which of the above meals would you love to share? Do let me know in the comments. Also, if you think that this post is worth sharing, then please do so! Don’t forget to tag me so that I can thank you personally!

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Misri And Its Importance in Sindhi Culture~ AlifBe~28

Alka Keswani — Fri, 25 Jun 2021 06:30:45 +0000

The next consonant in AlifBe (Sindhi ‘alphabet’) is ص in Arabic Sindhi, स in Devanagari and in Roman Sindhi it is ‘S’, as in ‘sandook’. If you have been following the AlifBe Series, you may remember the 10th post in which I have mentioned that in Arabic Sindhi there are three variants of ‘S’ namely; ث , ص, س . Out of these three, two alphabets i.e ث and ص are used only while writing Arabic or Urdu words in Sindhi script while س is used to write words of Sindhi origin. In Roman Sindhi and in Devanagari, these 3 alphabets are denoted with letter S and स (respectively) only. So while in my 10th Post I did mention that all three variations of ‘s’ are covered under one since there are no Sindhi dishes that start with ث , ص life had other plans for me! A few days ago my friend Anjali Koli, a fellow food blogger, the spice queen who makes wonderful spice blends, the lady whom you may have seen on T.v (The Great Indian Rasoi, season 2, cooking with Chef Ranveer Brar) wrote a lovely post about a ritual that is common across many communities, on Instagram! She was referring to a post by Shubhra Chatterji (Director, Story writer and Entrepreneur) of The Lost Recipe fame, about the sugar (cones of sugar) being a part of the engagement ceremonies. It was fascinating to know that a Sugar cone/sugar/Misri is a part of Engagement rituals in Koli and in Parsi communities, in Tamil and Kannada culture as well as in Punjabi community. As we were exchanging our thoughts on that, I realised how Misri plays an important part in Sindhi culture too. And guess what, Misri in Arabic Sindhi is written by using the 28th Consonant in our AlifBe series; ص! No Sindhi dish starts with this letter so in the past I had made my mind to skip the letter. But today here I am, with Misri! Though Misri is not a dish per se, but it plays a very important role in Sindhi rituals. But before talking about the rituals or about how the traditional Misri is made, let me share with you some details about the origin of Misri! Sugar/Misri/Khand! Some versions of the History say that the crystallised sugar was being made by people of India, some 1670 years ago and that from India, via Buddhist monks it reached to the Emperor of Tang Dynasty (around 1400 years ago). While some believe that rock sugar/crystallised sugar was discovered in Tang Dynasty and from there it spread to Europe (Southern) via Middle East. Perhaps the crystallized sugar in India, then, was brownish in color while later in China they managed to make the white crystals and maybe, since white was considered as a better or more pure version by the folks fascinated by the fairer stuff, it became more popular than the Indian Khand. Also, many believe that the term Mishri (Misri in Sindhi) comes from the Chinese ‘Mi-Sha-Li’ meaning “sweet-pebble-glassy,” i.e pebble like crystals of sugar and that the word Khand comes from the Chinese word Kan-Di, which in Arabic became Qan-D and Khand in Hindi.But again, there are theories that the Khandsari (crystallised sugar) is originally a Sanskrit word since Khand means ‘portions'(with gaps) or ‘broken’, in Sanskrit. Do you know that Romans considered Sugar as something that is used for medicinal purposes only? Trust humans to turn something as nourishing as Khand/Misri to something as poisonous as the modern table sugar! Traditionally Misri is made from Khandsari, the unrefined sugar! Juice is extracted from sugar cane, boiled with or without Palm sap, some mucilaginous extracts of vegetable plants (Like Okra/ Deola) are added to clarify the juice along with lime juice (not always)till the scum collected on the surface turns white. The juice is concentrated by boiling further and then cooled. But while cooling it is paddled continuously and thus jaggery ‘sugar’ is obtained which is unrefined (technically, bit refined or cleaner). This unrefined sugar is rich in minerals and is not a threat to your health but when this unrefined sugar goes through multiple ‘refining’ processes, we get the table sugar, an unnecessary, totally avoidable ingredient in our pantry, consumed in ample quantities. To make Misri, a supersaturated solution of the Khand (traditionaly the unrefined sugar) is made and allowed to stand undisturbed. The popular ‘Dhaage Waali Mishri’ is made by placing a string/thread in the supersaturated sugar solution. As the solution cools down the drier surface of thread is used by sugar crystals as a surface to hold on. Tiny crystals of sugar (also called ‘seeds’) first cling to the thread and as the time progresses and temperature decreases, more and more sugar from the solution turn into crystals and collect on the ‘seeds’ and that’s how we get the threaded crystallised rock candy or the Misri. If made from unrefined sugar, Misri is actually good for the health. Importance of Misri in Sindhi Culture: Since ancient times, Misri is not only used as a sweetener but also as a symbol of sweetness in our lives. Hence it is used in many Sindhi rituals. Dahi Misri (curds mixed with misri) before venturing out for important work (keeps you cool and provides energy), makhan misri (a must for Bhog to Lord Krishna) are known combinations consumed by people across the communities in India. Chaato /phook: In olden days, a new born was given a finely sieved, powdered mix of green cardamoms and misri to avoid colic pains. Later (after atleast 40 days from birth) Jwar Ji tikki is added to the same. This fine powder is called Chaato/Fook-a/Phook. Now the Doctors do not allow anything to be given to infants except mother’s milk but some still do follow the tradition! Similarly, the new moms were fed the Fakki, a powdered mix of digestive herbs, spices, almonds and misri as a part of postnatal care. Jhand/ Tonsure ceremony: In many Sindhi families (particularly the Shikarpuri Sindhis) a ritual called Chouso Kanjiri is performed by maternal grandmother, where she offers Kopra (dried coconut) and Misri to her daughter (now a mother herself) after the child is tonsured. Kheer Jalan: Soon after the tonsure ceremony, the child is taken to his/her maternal grandparents for a visit and while returning the child and his/her mother is handed some raw milk and Misri along with new clothes. Kachi Misri (Informal Engagement) : When two families agree to a marriage alliance between a girl and a boy, the key members of either side of the families decide upon a date and and an informal engagement ceremony is held, called Kachi Misri. Traditionally some fruits along with coconut and Misri were exchanged but gradually the ritual became more elaborated in terms of the gifts exchanged. The sister of the boy (future groom) does the key rituals here. She sits next to the girl (future bride) and a red dupatta is used to cover their heads. She then feeds the girl some Karao/ seero (Wheat flour halwa, or could be Suji halwa) and places coconut, 5 fruits and Misri in the extended or stretched dupatta/ sari pallu worn by the girl. Some consider it as a gesture of accepting the girl in the new family while others believe the ritual to have deeper meaning i.e the coconut is considered a symbol of fertility and a blessing of Lord Shiva, the Misri is for blessing the couple with ample sweetness in their future life, the fruits are to wish health and happiness. The families then exchange the baskets filled with fruits, dry fruits and nuts, mithai and in modern times, even packaged snacks and everything is then shared with extended family members. The ritual varies from family to family but the crux is same i.e Misri is exchanged for the informal engagement. Before marriage another ritual called Pakki Misri (or Pakka) is performed which is the formal engagement and generally rings are exchanged during this ceremony. Believed to be adapted from Western culture, Ring ceremony nowadays is more about Cocktail parties and elaborate buffet meals with DJ music and all. Times are changing and how? Ddikha: Traditionally observed on the eve of the marriage, or just before the wedding this is one of the most important ‘pre marriage’ rituals. The ladies in the extended family of the groom make a Boshshni for the groom. It is basically a plain white cloth which is stitched at one end in a way that it forms a pouch. The stitching is done using needle and thread by the aunts/sister-in-law or ladies in the family and some light embroidery is also done by them. This Boshshni is then draped around the neck of the groom and Misri, coconut/fruits are put in the ‘pouch’. This is again worn during wedding (Pheras) by the groom and is also used in important events/Pooja ceremonies later, particularly during Tel , a ritual performed in pregnancy (like Baby Shower in the West) etc. Vanva Ji kutti: On the eve of wedding or as some observe it on the day of the wedding, the bride and groom are fed a nourishing crumble of coarsely pounded (or ground) dry fruits, cardamon etc to which misri is also added. This nourishing Kutti (Kutti= Something that is pounded) is fed to the girl and the boy by their respective families and is also fed to eligible bachelors with the belief that eating it would bestow good luck and fortune in terms of marriage prospects. Behrano: A Behrano is a a sacred ritual observed by Sindhis in honor of Lord Jhulelal. It is generally made on ChetiChand (New Year of Sindhis) or during Chaliha festival (A fasting festival observed for 40 days by many Sindhi devotees) or on some other auspicious occasions. To make Behrana, a bronze Thali ( or a steel thal) is taken and some raw rice, misri, ghee and little kumkum is spread. A huge mound is made from atta ( kneaded dough) and is placed on the thal. The mound represents Lord Jhulelal. The mound is then smeared with sindoor (we avoid using sindoor as the dough is supposed to be fed to fishes) that represents clothes of Jhulelal saeen. Cloves and Nanda phota i.e green cardamoms ( ideally 101, but the count varies) are stuck in the mound that represents ornaments of Jhulelal saeen. A block of Misri or some crystals of misri are also stuck. A lamp of dough is made and filled with ghee. Fresh flowers, fruits ( 5 types of fruits) and some red cloth is also placed in the thal. This Thal is placed in front of an idol or picture of Lord Jhulelal and hymns are sang to praise the Lord. A Prasad of sweetened rice ( Tayri) and boiled chole is distributed. The Behrana ( always carried on head), along with a Pooja Thali ( coconut, dough lamp, agarbatti, flowers, kalash filled with water) is then taken to a river body and people dance and sing and pray on the way. Finally the Behrana is immersed in the river or lake and a small Pooja is done. Sindhis used to live around the Indus river and would often travel far and wide through sea routes hence water bodies were worshipped and fishes were (and still are) often fed with rice, kneaded dough, misri etc. I may have missed some rituals where Misri is used. If you know of some such traditions and customs please do let me know in comments section. I will add that information to this post with due credits. I cannot wind up this post without thanking my dear friend (a true friend in need) Pooja Juriani, for her extreme generosity and timely help. Without the pictures shared by her, this post would have been dull and lifeless! Thank you Pooja Juriani, for patiently hearing me out and for the countless pictures that you shared so that I can pick some from your collection. Heartfelt Gratitude!!! And before I end up this long post, here is the link of the video about the consonant ص

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J^aj~a Ji Roti~AlifBe~14

Alka Keswani — Sun, 11 Apr 2021 19:43:28 +0000

In olden days, a wedding in a Sindhi home would mean a buzzing neighbourhood. The male clan would deal with the logistics of a wedding, distributing wedding cards, booking tickets for relatives traveling from far and wide, making arrangements for their stay, booking Maharaj or cook/s to cater to family/relatives, friends etc. The female clan (from the family as well as from the neighborhood) on the other hand would take charge of stocking spices, grains, pulses etc. Almost a fortnight before marriage eve, ladies in the family and around would wind up the daily chores and come together to make papad, kheecha (rice papad/fryum), potato chips etc to serve to guests as well as to pack those to give away as a parting gift or a return gift. Mango pickles were made for summer weddings, well in advance while for winter weddings mostly onion, carrot, cauliflower and turnip pickles were made. Quilts, bedsheets, pillows, mattresses were taken out and kept out to soak up sun-rays. Borrowing these from neighbours was not a taboo. Chairs, steel plates or cutlery too, if needed, were borrowed from neighbors, relatives and friends (one of the reasons for having utensils/cutlery engraved with names was to make sure that there was no mix-up). Marriages in 1970’s: My childhood memories of marriages in family or around, revolve around pitching in for making papad, chips (kids were given the job of safeguarding papad kept in verandah or passages, from birds or strays), of banging spoon on a thali while the ladies sang laadas (wedding folk songs), watching raandha (male cooks) burning logs in open areas (outdoors) to cook food in huge degh or Cauldron or watching lady helpers as they chopped bulk of vegetables for salad etc. Till 70’s a marriage ceremony was more about following the rituals than following ‘trends’. People attending a wedding or a reception were offered Sherbet/Cold drinks or an ice cream if the bride’s family was rich. There was no buffet system for Wedding/Reception but close relatives, friends and neighbors of the bride side family as well as the groom’s family were treated with a feast cooked at their respective homes. Traditional feast Food on the plate: Bhuga chaawra, Beeh Patata (recipe shared in this post), Phulko (chapati), Sindhi Papad, Sanna Pakoda, Nalli Kebab (fryums), salad, boondi raita and Gulabjamun! The traditional Sindhi ceremonial food cooked on wedding days used to be different from what it is, now! A typical meal before wedding would be garam masala flavored rice, an onion tomato based subzi of lotus stems and potatoes ( with skin on) heavily flavored with garam masala. Rotis were made by a bunch of helpers of the Raandho (head cook) while some would fry fresh crisp pakode. Some would cut fresh salad vegetables while others would fry fryums, roast papad etc. The chaos would be overwhelming then but still the smoky flavors of the food being cooked, served and relished would make my heart sing. Beeh patata ( lotus stem with potatoes) curry was commonly made as a marriage ceremonial meal, back then, though some still follow the tradition. Many a times if the subzi is to be offered to bhambhan or Brahmin, it is made without onions and garlic (as a Brahmin is offered only satvik food) and by using a base of spinach and brinjal but when it is made for the family, friends, neighbors and relatives, it could be made with onions as the base. Beeh Patata made for the marriage feast had distinct flavours. Cooking brinjal with or without onions to make the base of the curry, would not only give a body to the curry but would also make the gravy homogenous when bhunoed. Potatoes were used with skin on (not peeled) and the freshly ground garam masala along with whole spices were generously used for pronounced flavors and spicy kick. Above all, cooking on logs would make the curry smoky and delectable. The Beeh Patata curry was usually served with degh waara chaanwran, generally, the rice cooked with whole spices….a match made in heaven! In Sindhi language a baaraat (Procession) is called J^anj`a or जञ and (I may be wrong here) the baaraatis or folks attending the ceremony are called J^aanj~ee while the marriage feast is called J^uJ~u. Since there is a lack of proper information in new dictionaries about these traditional words, I cannot confirm if these are the proper terms. But in general a baaraat could mean a procession as well as the people gathered for the procession. And the feast of Beeh Patata and rice served to them was casually called as J^aj~a Ji roti ( roti here means a meal and not the pulka/flatbread). And the 14th letter/consonant in AlifBe series (A-Z of Sindhi Food) is ڃ in Arabic Sindhi, J~ in Roman Sindhi and ञ in Devanagari. This letter is not used in the beginning of any Sindhi word. A perfect example of its use in Sindhi language is the word जञ and hence I have picked जञ जी रोटी for the 14th letter of Sindhi AlifBe. Print J^aj~a Ji Roti~AlifBe~14 Ingredients For Rice 1 and ½ cup basmati rice or any other variety 1" piece of Cinnamon 3-4 cloves 1 whole black cardamom (vadho photo or black elaichi) 4-5 black pepper corns 2 Bayleaves(or tejpatta) 2 tsp of oil Water to cook rice (mostly double the quantity of rice) Few drops of orange food colour (optional) Salt as per taste For Curry 2 Potatoes -Do not peel the skin. Lotus stem (roots) or Beeh.-100-150 gm 2 Onions 2 Tomatoes (small ) 1 small Brinjal Shelled green peas, a handful Ginger about 1" Green chillies 2-3 depending upon your taste 1 /4 tsp Garam Masala powder ½ tsp Turmeric powder 1 heaped tsp Coriander Powder ½ tsp Jeera powder Salt to Taste 2-4 tsp Oil Fresh coriander leaves for garnishing Method To Make Rice Pick and rinse rice few times with water, till water runs clear. Let the rice soak in water for about half hour (or 15 minutes if using Basmati) In a heavy bottom pan, add 2 tsp of oil and put all the whole spices and stir fry for few seconds. Add rice and salt and mix gently. Add water (almost double the quantity of rice) and few drops of orange colour (optional). Mix well, allow it to boil and then simmer. Once the water is absorbed, cover it with a lid and cook on low flame till done. Serve hot with Beeh patata curry. To Make Curry Clean and cut Beeh into slanting slices and pressure cook them with some salt and water till done (2-4 whistles of pressure cooker, depending on quality of Beeh). A knife or fork should smoothly slide in Beeh. Drain and keep aside. Clean the potatoes and cut each into large chunks. Rinse with water, drain and add salt. Soak in water if potatoes start to oxidise. You can peel potato skin but it tastes better with skin on. In a pressure cooker, add 2 -4 tsp of oil and add chopped onions. When onions turn pinkish, add chopped brinjal (with skin) and cook till the mixture is light brown in colour. Add chopped tomatoes, some salt, chopped green chillies, ginger and turmeric. Add half cup of water and close the lid, and pressure cook the mix for 2-3 whistles. When pressure subsides, open the lid, mash the gravy with wooden churner and put it back on flame. Add potatoes, boiled beeh, coriander powder and some salt, if needed and cook on high heat. Add few spoons of water if the mixture tends to stick to the bottom of cooker. Keep cooking on high flame, sprinkling water if needed, till the gravy looks homegenized. Add hot water and shelled peas.The water should be just above the level of Beeh and potatoes. Add garam masala powder and some coriander leaves. Close the lid of cooker and wait for one whistle and then cook on lowest flame, under pressure for 2-5 min. Put off the flame. When the pressure subsides, open the lid and check for the seasoning and consistency of gravy and adjust according to your taste. Garnish with fresh coriander leaves and enjoy it with piping hot rice. 3.5.3251 And as usual, here is a short video to help you in understanding formation of the letter ڃ !

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