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).

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Matho(Dhoodhi raita)

Alka Keswani — Tue, 18 Mar 2008 09:48:42 +0000

Raita is a curd based preparation, in which many different vegetables could be added.Raita has a cooling effect on the body so it is mostly served as a side dish or salad with meals in summer. There are many variations of raita,viz. boondi raita,dhoodhi raita,cucumber raita,onion raita etc Following is a recipe of Doodhi raita, also called as mattho, which is really tasty and healthy Print Mattho(Dhoodhi raita) Prep time: 20 mins Cook time: 10 mins Total time: 30 mins Serves: 1-2 Dhoodhi raita is a very healthy and delicious condiment made from boiled bottle gourd and curd/ yogurt Ingredients Curd 1 cup Grated Bottlegourd (dhoodhi or kadhoo) ½ cup Salt as per taste Black pepper powder, red chilly powder, jeera powder..a pinch of each Green chilly 1 Ginger just a bit Water to adjust consistency Method Peel and grate dhoodhi, rinse and boil it for 3-4 minutes let it cool properly Blend the curd properly either with handheld blender or mathni, add salt, chopped green chilly, ginger and mix properly Squeeze the boiled dhoodhi and add it into curd (Reserve the liquid after squeezing out dhoodi, you can use it to add in dal, curries or for kneading dough) Keep it for 1-2 hrs so that the flavours blend with each other While serving, sprinkle dash of pepper powders, chopped coriander leaves and enjoy it with your meals to keep yourself cool in summer 2.2.1

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

Matho(Dhoodhi raita)