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

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
Total Time 40 minutes

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

Instructions

  • 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.

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. Wow! sounds very flavorful. I am not introduced to green garlic but I am sure my family will love it. Very tempting presentation as usual.

  4. 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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