Sushma Aunty’s Tairi and Sai Bhaji

One of the things that we love in Sindhi Cuisine is Tairi - a traditional sweet rice, paired with Sai bhaji (Greens with assorted vegetables)...
Tairi

The Sindhi community has a repertoire of delicious vegetarian as well as non-vegetarian recipes, whether it is the wholesome Sindhi Kadhi, Sehal Mutton, crispy Tuk or the delightful Dal Pakwan, their cuisine is varied and exciting to discover.

One of the things that we love is Tairi – a traditional sweet rice which is served during weddings, pujas or New Year, paired with Sai bhaji (Greens with assorted vegetables). The sweet and savoury combination is delicious.

With Cheti Chand just around the corner we reached out to Sushma Aunty who is a fantastic cook and a great host, famous for her Tairi and Sai Bhaji. This is her recipe.

Tairi (Sweet rice)Tairi

Ingredients

1.5 cups of Rice (preferably Basmati)
1 cup Sugar
5-10 strands of saffron soaked in water
A few drops of Kesar color (optional)
2-3 Green Cardamom
2-3 tbs of Ghee
1 tbsp chopped Almonds
1/2 tsp Everest Kesari Milk Masala (her secret ingredient )

Directions

Soak the rice for 30 minutes. Sushma aunty recommends using a pressure cooker, so set your pressure cooker on medium heat and add the ghee to it. Once it’s hot add the cardamom. When the aroma of the cardamom wafts up to your nose, add the rice, saffron, the colour if you would like and the Everest Kesari Milk Masala. Stir well and then add the sugar. Stir through and add the chopped almonds. Pour water until the rice is covered.  Now close the pressure cooker and cook on medium heat. After one whistle, cook for about 7 to 10 minutes.

Note: The trick is to not overcook the rice.

Sai Bhaji

Ingredients

2 bunches of Spinach
Handful of fresh Fenugreek
Handful of Dill (Sindhis call it Sua)
1/2 cup Chana dal
1 Tomato, diced
1 Carrot, diced
1 small piece of Pumpkin, diced
1 small Brinjal, diced
1 small piece of Yam, diced
1 inch Ginger, julienned
4 Green Chilis, finely chopped
2 medium Onions finely chopped
A pinch of Asafoetida
Salt to taste
1/2 tsp Turmeric powder
1/4 tsp Red Chili powder
2-3 tsps of Oil

Directions

Heat oil in a pressure cooker. Add the onions, asafoetida, ginger and green chili. Fry on medium heat till the onions turn dark pink. Add the chopped spinach, fenugreek, dill, Chana dal, tomato and the chopped vegetables. Stir well. Add salt, turmeric and red chili powder. Put the lid on your pressure cooked and cook on medium heat. After the first whistle, cook for 10 minutes.

 

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