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This cookbook lists 10 simplified Sindhi curies. The following curries are listed in this cookbook:
1.: Pudina ji chutney ( Mint chutney)
2.: Sai chutney (Green chutney)
3.: Dharoon ji chutney (Pomegranate Chutney ) is a chutney unique to Sindhi cuisine.
4.: Mithi chutney (Sweet chutney)
5.: Mattho (Bottlegourd Raita) is another unique Sindhi dish.
6.: Sai Bhaji (Spinach curry) is probably the best known of Sindhi curries.
7.: Sindhi Kadhi (Sour Vegetable curry) has a lot of vegetables and uses tamarind as a souring agent, unlike most north Indian kadhis, which use yogurt.
8.: Tri Dali Dal (Three dal curry)
9.: Thoomawari Dal (Masoor dal curry)
10.: Khatti dal (Sour lentil curry) uses Tamarind, which is not commonly used in other north Indian curries.
3 comments:
I am simply amazed by the variety of recipes here and the wonderful way that everything is organized ,leaves me speechless
Well i came across Tidaali dal listed here,and it calls for rajma, whereas as far as my knowledge goes rajma isn't used in tidali daal.kindly correct me if i am wrong !
All said and done,u have a very interesting and helpful blog
Keep up the good work !
Hi Alka,
You are right. It is usual to use green whole mung dal in place of rajma in traditional recipes.
But going by the spirit of the recipe, it is Tri Dali Dal or Three lentil curry. So, you can have a mix of any three lentils, though as you pointed out, chana dal, mung dal and urad dal are most commonly used.
Hi Alka,
The recipe has now been changed to reflect the more traditional version. Thanks for pointing it out.
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