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Know more about the Sindhi tradition of Thadri thali

With the festive season in progress, there are lots of traditional festivals that are celebrated by different communities. One such is the Sindhi tradition of Thadri or cold where the members of the household eat a leftover meal from the previous day. It is celebrated a day before Janmashtami. Sharing her meal for the day was yoga trainer Anshuka Parwani who mentioned in a post on Instagram that staying true to her “half Sindhi tradition”, she was eating the Thadri thali.

“The festival is celebrated 7 days after Rakshabandhan and we worship Shitala Devi, one who is believed to ward off seasonal diseases. PS: the fried bhindi has always been my absolute favourite in the Thadri thali,” said Parwani.

Know more about the traditional festival

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The Sindhi festival usually falls in the month of August or September and is celebrated just a day before Janmashtami. “There are texts in our mythological books that claim the birth of Lord Krishna’s sister Yoga Maya on this day. Goddess Sheetla Devi or Shitla Devi is worshipped on this day. The literal meaning of ‘Sheetla’ is cold and this is signified by the practice of not burning fire in the house and eating the food cooked a day prior to thadri. Sheetla Devi is known to cool our body and mind and prevent diseases such as chicken pox, smallpox, sores etc,” said registered dietitian Garima Goyal on the significance of the festival.

Ingredients of a thadri thali

Lola – Lola is basically a sweet flatbread having a shape of a quarter, giving it the name gacch or chotha (meaning one fourth). The ingredients of Lola include wheat flour, ghee and sugar. Lola is rolled thick and then after cutting into four parts, it is deep fried.Koki – This flatbread has an amazing texture made with wheat flour, besan, onions spices, and herbs. Koki is slightly crispy on the outside but soft on the inside.Besani – It is a savoury flatbread made with chickpea flour. It has an excellent shelf life and you can carry it while travelling too.Methi sabzi – Sindhi Methi Aloo is a flavourful dish made with potatoes (aloo) and fenugreek leaves (methi). The combination of tender potatoes and slightly bitter fenugreek leaves, along with aromatic spices, creates a delicious and comforting vegetarian dish enjoyed with roti or rice.Mirchi pakoda – Mirch Pakoda or Mirchi Bhajiya are deep-fried fritters made with a larger variety of green chillies, gram flour, herbs, and spices. They can be made stuffed or plain.Bhindi aloo – It has the goodness of both okra and potatoes. Seyal bhaji means curry cooked in onions and tomatoes. There are many ways of making this. You can stuff the okra after making an incision in the middle as done traditionally.

Other recipes in this thadri thali include karela daas, dahi vada, daal paata phulka etc.

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