Peela Chawaran is a traditional Sindhi cuisine which is cooked in every Sindhi home. The Peela Chawaran is usually served with plain yogurt and papad. The beauty of Sindhi food lies in its simplicity. The basic flavours of vegetables are retained due to the use of minimum spices. Sindhi cooking has influence of Mughlai and Indian cuisine. This recipe is basically made with the leftover rice but in occasions it is freshly cooked. Sindhi cuisine is very nutritious with a predominant use of vegetables in each and every dish.
Ingredients:
•Rice (cooked) - 1 cup
•Onion - 1, medium sized
•Garlic - 1 clove
•Cumin Seeds - 1/2 tsp
•Mustard Seeds - 1/2 tsp
•Dry Red Chilli - 2
•Turmeric Powder - 1/2 tsp
•Coriander Powder - 1/2 tsp
•Lemon Juice - 1 tsp (optional)
•Coriander Leaves - a few to garnish
•Salt to taste
•Oil - 2 tbsp
Method:
1. Peel skin of onion, garlic and chop finely.
2. Cut coriander leaves finely.
3. Heat oil in a frying pan.
4. Add cumin and dry red chilli.
5. When cumin splutters, add chopped onion, garlic, turmeric powder, coriander powder and salt. Fry for a few minutes.
6. Add cooked rice and chopped coriander leaves. Stir well.
7. Sprinkle lemon juice, mix well and switch off stove.
8. Serve hot with papad and raita or eat it the traditional Sindhi way (by it self).
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