Sindhi recipes ,cuisine tells the tales of the cooks who made the most of what is available and squeezed every drop of flavor from the ingredients available.
For example, Lotus plants are the key ingredient in many of the traditional food recipes of Sindhi culture. After the partition of India, the cuisine of Sindhis was heavily influenced by traditional dishes of Rajasthan, Punjab, and Mughal Empire. It has been rightly observed and said that Indian cuisine is so diverse that no two recipes of the same dish are same.
Here is a list of 10 recipes that are both traditional to the Sindh cuisine and adapted by them. They might be difficult to pronounce but super yum and tasty.
- Dal Pakwan: Dal Pakwan is made with yellow lentils combined with subtle spices. This is usually served with a flatbread that is deeply fried to be nice and crispy but also melts in the mouth and spicy coriander chutney. Onions are often presented as a garnish.
- Bhugal Bhee Alu: As mentioned earlier about the use of the lotus plant, lotus stem is the key ingredient in this dish. The flavorless stem is the favorite of the cuisine lovers if cooked right and accompanied by potatoes that are slowly cooked.
- Sai Bhaji and Bhugha Chaawran: Bhugha Chaawran means rice layered with the flavors of tomatoes, garam masala, and caramelized onions. This is then served with a slowly cooked dal consisting of spinach and fresh vegetables.
- Sindhi Kadhi: One of the comfort foods in Sindhis food recipes is Sindhi Kadhi. It is basically made from gram flour, ladies finger, drumsticks, and beans. This is usually served with flavourful and fragrant rice.
- Tidali Dal with Juar Jo Dodo: Tidali Dal is made with a mixture of three types of lentils. This down to earth dish is served with Juar Jo Dodo which is a flatbread that is made with jowar flour seasoned with garlic and green chilies.
- Kok Pallo: This is a stuffed fish dish. The fish suitable to make this recipe is a Hilsa fish. The stuffing is simple as it is made from basic spices, chilies, ginger, garlic, and herbs. This stuffed fish is then grill fried to give it depth in flavor.
- Seyal Teevarn: A meat dish made with mutton that is paired with a blend of subtle spices that is slow cooked until we get fall off the bone kind of a meat dish.
- Tairi: Tairi is a simple yet complex dish. It is made from three simple ingredients, rice, flavouring, and sugar. This dish is often garnished with all varieties of toasted dry fruits.
- Koki: A twice toasted flatbread is made of wheat flour is combined with spices like cumin and coriander seeds, pomegranate seeds for sweetness and onions. When this dish is served, one can notice clarified butter dripping down.
- Singhar Ji Mithai: A different combination of vermicelli and khoya cooked together until they perfectly cooked is then garnished with various types of dry fruits and nuts.