Best 2 A Ramchandani Special Subru Uncles Traditional Sindhi Curry Mo Recipes

**Satiate your taste buds with Sindhi Curry: A Culinary Journey into Pakistan's Heritage**

Embark on a tantalizing culinary adventure with Sindhi Curry, a delectable dish that encapsulates the rich heritage and diverse flavors of Pakistan. Originating from the southeastern province of Sindh, this curry stands out with its unique blend of spices, aromatic herbs, and fresh vegetables. Get ready to tantalize your taste buds as we explore the traditional Sindhi Curry recipe passed down through generations and introduce you to a collection of enticing variations that showcase the culinary artistry of Pakistan. Brace yourself for a symphony of flavors as we delve into the secrets of this beloved dish, promising an unforgettable gastronomic experience.

Check out the recipes below so you can choose the best recipe for yourself!

A RAMCHANDANI SPECIAL: SUBRU UNCLE'S TRADITIONAL SINDHI CURRY MO

A Ramchandani Special: Subru Uncle's Traditional Sindhi Curry Mo image

This is the traditional style in which we prepare Sindhi curry. My dad is ADDICTED to this just as he is dedicated to his favourite lentil curry(Toor dal). Even my picky eater bro does full justice to this curry. I stay away from this while watching my weight because of the fat in it. It is a very filling meal when served accompanied with rice and yogurt/a raita of your choice. It is VERY TASTY! This is a family special that smells wonderful while cooking and for which we are famous among family and friends'. We take this at all the potluck parties we go to and it's the first thing to get over! It's sinful, but very good! I will be making this alot in US while on my holiday on dad's special request! Hope you enjoy this as much as we all do!

Provided by Charishma_Ramchanda

Categories Curries

Time 3h40m

Yield 8-10 serving(s)

Number Of Ingredients 22

Ingredients

4 -5 large vegetable drumsticks, washed and chopped into 2 inch pieces
4 cups ladyfingers, washed,ends trimmed and chopped
3 medium potatoes, peeled,washed,cut into cubes and boiled until tender
2 cups chopped yams (commonly called 'suran' in Hindi)
2 cups chopped flat indian beans (commonly called 'guavar' in Hindi)
2 cups white pumpkin, cubed (Indian gourd) (optional)
2 medium carrots, washed,peeled and cut into cubes (optional)
5 -6 small green chilies, washed,ends trimmed and finely chopped
2 teaspoons turmeric powder
1 1/4 teaspoons red chili powder
4 tablespoons oil
2 large tomatoes, washed,peeled and chopped
1 teaspoon fenugreek seeds (methi)
2 teaspoons cumin seeds
2 inches fresh ginger, peeled,washed and finely chopped
35 fresh curry leaves, washed and torn (divided)
5 teaspoons gram flour
2 tablespoons asafoetida powder (commonly called as 'hing' in Hindi)
24 cups water
5 teaspoons salt, divided
2 cups tamarind pulp, divided
5 tablespoons chopped fresh coriander leaves, for garnishing

Steps:

Boil the potatoes in plenty of water until tender, drain and keep aside.
In the meantime, heat oil in a pot.
Add fenugreek (methi) seeds and allow it to crackle.
Once it stops crackling and turns lightly golden brown, add cumin seeds and allow to crackle.
Once it stops crackling, add 10-15 fresh curry leaves, green chillies and ginger.
Mix well and stir-fry until the raw smell of ginger is gone.
This takes about 5 minutes.
Then add gramflour and stir-fry it for 20 minutes, mixing it continuously, on low flame, until it is no longer raw taste-wise.
(Note: Use 5 tsps. heaped of gramflour).
Add the remaining 10 fresh curry leaves alongwith asafoetida powder.
Stir-fry for 3-4 minutes on high flame.
Stir in water, turmeric powder and red chilli powder.
Add tomatoes, yam and flat Indian beans (guavar).
Bring to a boil.
Lower flame, add 4 tsps.
of salt and mix well.
Allow the curry to come to a boil twice (two times) again.
In the meantime, soak the ladyfinger with 1 tsp.
of salt in 1 cup of tamarind water (see the following steps to know how to make it).
Bring this to a boil.
This step is done so as to ensure that the ladyfinger will not break while cooking in the curry.
(This is a special tip passed on to me from Subru uncle!).
Add all the chopped vegetables now alongwith the ladyfinger mixture (add the water as well in which you boiled the ladyfinger), mix well and boil for 30 minutes.
In the meantime, soak about 3 inches of tamarind in 1 cup of hot water and squeeze out the pulp from the tamarind as nicely as you can.
Measure out 1 cup of this pulp.
This pulp is what I call'tamarind water'.
Note that the consistency of this tamarind water should be such that it consists more of tamarind and less of water.
Now add this tamarind water to the curry.
Boil for 30 minutes.
Remove from flame, garnish with corriander leaves and serve hot with cooked long-grain Basmati rice and/or low-fat plain yogurt for a complete meal in Asian-Indian curry and veggie food heaven!
Please note: When we prepare this curry at home (every Friday for lunch this is a staple in my home!), we do not use carrots and white pumpkin, that's why I have mentioned these as optional ingredients.
You can use them if you wish to.
ENJOY!

SUBRU UNCLE'S DELICIOUS SPICY S.INDIAN RASAM CURRY WE LOVE

Subru Uncle's Delicious Spicy S.indian Rasam Curry We Love image

This is what Subru uncle has been making for the last 13 years for all of us to drink when we are down with cold or cough or fever or a bad throat(in short, when we are down with flu, this is our "HOMEMADE TONIC THAT WORKS LIKE MAGIC"! This REALLY works to cure us without a trip to the doctor! I'd say that this is the vegetarian equivalent to a bowl of chicken soup that non-vegetarians enjoy when down with the flu. We love this over a bowl of steaming hot long-grain cooked Basmati rice. Those who find this curry very spicy, can add some yogurt to rice and then mix in this curry and eat. To be enjoyed best, you simply got to eat this with your fingers! I hope you enjoy this as much as we do! This is one curry that we take to all the potlucks we go to, and, this is LOVED by everyone! Note that you can use plain water instead of the boiled yellow lentils water. Using the boiled lentils water makes this wonderful dish more flavourful!

Provided by Charishma_Ramchanda

Categories Curries

Time 1h50m

Yield 6 serving(s)

Number Of Ingredients 20

Ingredients

3 cups water (or boiled toor dal, yellow lentils water, I used the boiled yellow lentils water)
5 teaspoons salt
6 tablespoons oil
2 medium green chilies, slit
2 inches fresh ginger, peeled, washed and finely chopped
1 garlic clove, peeled, washed and finely chopped
5 tablespoons whole black peppercorns
1 cup of fresh curry leaf, washed and torn
1 teaspoon mustard seeds
1 teaspoon cumin seed
1 teaspoon fenugreek seeds (methi)
3 whole red chilies
2 medium tomatoes, washed, peeled and chopped into cubes
1/4 cup water (This is to be added to cook the tomatoes)
1/2 teaspoon red chili powder
2 teaspoons turmeric powder
1 1/2 teaspoons coriander powder
7 cups water (This is added to prepare the curry for rasam. You can add more or less depending on the consistency)
1/2 cup tamarind pulp
3 tablespoons fresh coriander leaves, washed and finely chopped (to garnish)

Steps:

With the help of a pestle, pound ginger, garlic and whole black peppercorns in a mortar as nicely as you can until the peppercorns are completely crushed and the ginger and garlic are completely softened.
Keep aside.
Extract tamarind pulp out of tamarind by soaking 4-5 one-inch sized pieces in 1 1/2 cups of hot water.
Press these tamarind pieces to squeeze out the juice/pulp out of the tamarind.
Transfer the tamarind pulp in a clean bowl.
Keep aside.
Heat oil in a pot on medium-high flame.
When its hot, add mustard seeds, methi seeds and cumin seeds.
Allow to splutter and crackle.
Once it stops spluttering and crackling, add curry leaves and green chillies.
Stir-fry for a minute or two.
Then add the whole red chillies and stir-fry for another minute.
Add the above prepared ginger-garlic-black peppercorns mixture to the pot.
Mix well.
Then add turmeric powder, red chilli powder and corriander powder.
Mix well and continue to stir-fry for 2-3 minutes.
Put the chopped tomatoes in a bowl and crush them as tightly as you can between the palms of your hands.
Squeeze them as well as you can to extract the juice/pulp out of them.
Now add the crushed tomatoes alongwith the juice squeezed out.
Mix well, add 1/4 cup of water and cook on high flame so as to allow the tomatoes to soften quickly.
Add salt and mix well.
Then add the boiled toor dal water (or 3 cups of plain water if you are using that).
Stir well and bring to a boil.
Lower flame, then add about 7 cups more of water.
You can add upto 3-4 cups more also, if required.
Mix well and allow it to boil for 15 minutes.
Then add tamarind pulp and stir well.
Boil for 10-15 more minutes.
Garnish with corriander leaves and serve hot as a soup on its own or as a lentil curry to serve over rice with/without plain low-fat yogurt on the side.

Nutrition Facts : Calories 175.5, Fat 14.2, SaturatedFat 1.9, Sodium 1963.6, Carbohydrate 12.6, Fiber 2.1, Sugar 8.8, Protein 1.8

Tips:

To make the perfect Subru Uncle's Traditional Sindhi Curry, it is essential to use fresh ingredients and follow the recipe carefully.
When preparing the curry, make sure to sauté the onions until they are golden brown before adding the tomatoes and spices.
When adding the tomatoes, use ripe and juicy tomatoes to give the curry a rich and flavorful taste.
Add the spices according to your preference, adjusting the quantity to achieve the desired level of heat and flavor.
Let the curry simmer for at least 30 minutes to allow the flavors to meld and develop.
Serve the curry hot with rice or roti for a delicious and authentic Sindhi meal.

Conclusion:

Subru Uncle's Traditional Sindhi Curry is a delightful and flavorful dish that showcases the vibrant flavors of Sindhi cuisine. With its blend of aromatic spices, fresh ingredients, and slow-cooked perfection, this curry is sure to tantalize your taste buds and transport you to the streets of Sindh. Whether you are a seasoned cook or a beginner in the kitchen, this recipe provides a step-by-step guide to creating an authentic and delicious Sindhi curry that will impress your family and friends. So gather your ingredients, put on your apron, and embark on a culinary journey to the heart of Sindh with this traditional curry recipe.