Sindhi Thooma wara Chawara

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

Sindhi Thooma wara Chawara

Ingredients

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

Method

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.

Sindhi Thooma wara Chawara

Here are some Sindhi varieties of rice –

Mehan wara Chawara

Methi Mattar wara Chawara

Bhuga Chawara

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

 

Print Recipe
Sindhi Thooma wara Chawara
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 .
Course Dinner, Lunch, Rice
Cuisine Indian Cuisine
Prep Time 10 Minutes
Cook Time 30 Minutes
Servings
Ingredients
Course Dinner, Lunch, Rice
Cuisine Indian Cuisine
Prep Time 10 Minutes
Cook Time 30 Minutes
Servings
Ingredients
Instructions
  1. Wash and soak the rice for 15-20 minutes .
  2. Heat oil / ghee in a pot .
  3. Add green chillies and fresh green garlic .
  4. Sauté till the garlic turns golden .
  5. Add turmeric powder and rice .
  6. Sauté for a minute and add salt .
  7. Add 2 cups water and cook the rice with the absorption method .
  8. Serve hot with any curry or enjoy the rice with some curd and papad.
Recipe Notes

13 thoughts on “Sindhi Thooma wara Chawara”

  1. fresh, tender garlic is such a treat during witners. I have used them with Aloo as a quick stir fry or make the evergreen Oondhiyoo… this pulao is a delectable dish…

  2. Awesome Vaishali! Since I wasn’t aware of the sindhi name, I was caught unaware before coming and yes I surely enjoyed eating this. Your bowl looks fantastic, so beautifully cooked. What’s that bowl that looks like a dessert next to it? Such delicious spread you have here..

    1. The bowl there has a turnip curry , typical Sindhi . Just like that cauliflower we served with that green garlic rice .

  3. Green garlic takes the taste of the dishes to another level.. I love make paranthas with it or add it in subzis when it is available. Adding to rice for pulao seems an interesting and flavourful idea.

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