Sindhi Thooma wara Chawara are rice which are cooked with fresh green garlic and chilly . These rice are very popular in Sindhi homes and are cooked in winters .
Thooma is the Sindhi name for garlic, Chawara is rice or Chawal , hence the name Thooma wara Chawara.
During winters we see abundance of fresh green garlic . Green garlic is young, slightly milder garlic. Before garlic grows into separate cloves, it starts out as a green plant, with a stalk, leaves, and shoots—it actually looks a lot like scallions. These immature garlic bulbs and edible green stalks have an amazing flavour and can be used in almost any dish that requires garlic .
During our Chennai Meet I remember carrying the fresh green garlic for my BM buddies and while we were there , I cooked these Sai Thooma wara Chawara . Everyone had enjoyed these rice , but I had forgotten all about it . With another winter season this rice naturally was cooked and that is the time when I realised that I could post these under the Biryani , Pulao , Khichadi Festival . I served it with a typical Sindhi turnip curry called Chethiyal Gogdu . Chethiyal is mashed and Gogdu is the Sindhi name for turnips .
This rice can be enjoyed by themselves as the tender green garlic is very flavourful and leaves behind a lingering flavour . So much so that even after two years Valli remembered the delicious flavour of that rice ! I was quite surprised when she asked me about it . Well those of you who do not get this green garlic , you could still make this rice , with almost similar flavour . Use the regular garlic cloves , pound them with some fresh coriander leaves and green chili , sauté this pounded spice and proceed in a similar manner . The taste is very close to those made with green garlic .
You could use any long grain rice or medium grain rice for these , you could even try substituting rice with quinoa or couscous . Obviously the quantity of water and spice would vary .
So , should we go ahead with the recipe ?
Sindhi Thooma wara Chawara
1 cup rice
2 tbsp oil / ghee
2 green chillies finely chopped
1/2 cup fresh green garlic , finely chopped
1/8 tsp turmeric powder
Salt to taste
Wash and soak the rice for 15-20 minutes .
Heat oil / ghee in a pot .
Add green chillies and fresh green garlic .
Sauté till the garlic turns golden .
Add turmeric powder and rice .
Sauté for a minute and add salt .
Add 2 cups water and cook the rice with the absorption method .
Serve hot with any curry or enjoy the rice with some curd and papad.
Here are some Sindhi varieties of rice –
Here is what I have been posting under the Biryani, Pulao and Khichadi Recipes.
Day 1 How to cook Rice with Absorption Method
Day 2 How to cook Perfect Rice for Biryani
Day 3 How to cook Rice in a Pressure Cooker
Day 4 How to cook Rice in a Microwave
Day 5 How to cook Rice in a Rice Cooker
dAY 6 How to cook Basic Khichadi
Day 7 Undhiyu Biryani
Day 8 Banarasi Tandoori Biryani
Day 9 Bharwan Mirch ki Biryani