In many communities in India, cold food is eaten on certain festivals that usually have something to do with seasonal transitions to cool the body down and help fortify the immune system. Thadri is a significant festival in the Sindhi community, celebrated to honour Goddess Shitala, the deity associated with cooling and protection against heat-related diseases, particularly smallpox. "Thadri" comes from the Sindhi word "Thado," meaning "cool."
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Date For 2024
Thadri typically falls in July or August, during the monsoon season. It is typically celebrated seven days after Raksha Bandhan or a day ahead of Janmashtami, every year. In 2024 it falls on 25th August.
Significance Of Thadri
The primary reason for celebrating Thadri is to seek the blessings of Goddess Shitala, who is believed to protect families from diseases caused by heat and unhygienic conditions. Historically, smallpox was a deadly disease, and people sought the protection of Shitala Mata to safeguard their families from such afflictions.
The festival serves as a reminder of the importance of health, hygiene, and prevention, with rituals that emphasise cooling and calming practices. The festival encourages a sense of community and shared culture. It brings families together to participate in rituals and share traditional meals.
A unique aspect of Thadri is that no cooking is done on the day of the festival. All food is prepared the day before and is eaten cold on the day of Thadri. This practice symbolises the cooling nature of the goddess and the need to avoid heat and fire, which are believed to anger the goddess. The prepared dishes are offered to Shitala Mata as prashad and are later shared among family members. Some of the dishes prepared for Thadri include
Lola
Lola is a traditional Sindhi sweet flatbread made from whole wheat flour, ghee, jaggery, and a hint of cardamom. The dough is prepared by mixing these ingredients together, kneaded into a soft consistency, and then rolled out into thick, circular discs. These discs are cooked on a tava. Lola is rich and has an earthy taste of jaggery. It is one of the most loved dishes prepared especially for Thadri and is enjoyed as a snack or dessert.
Dahi Wada
Dahi Wada is a popular snack made across India made from lentil-based fried dumplings soaked in yoghurt. The dumplings, made from urad dal (split black gram), are deep-fried until golden and then soaked in water to soften. Once softened, they are submerged in a spiced yoghurt mixture and garnished with tamarind chutney, cumin powder, and coriander leaves. The cold yoghurt and the cooling spices make Dahi Wada a perfect dish for Thadri, aligning with the festival's theme of cooling foods. The dish offers a delightful contrast of textures and flavours, with the soft, spongy wadas and the creamy, tangy yoghurt.
Karela Das
Karela Das, or bitter gourd sabzi, is made from bitter gourd, a vegetable known for its health benefits. The bitter gourd is sliced, salted to reduce its bitterness, and then sautéed with spices like turmeric, coriander, and fennel seeds. The addition of onions and sometimes potatoes adds a slight sweetness, balancing the bitterness of the karela. This dish, though not universally popular due to its bitter taste, is highly valued in Sindhi cuisine. It is cooked a day prior and eaten on Thadri without being heated.
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Besani
Besani is a savoury snack made from besan (gram flour). It is prepared by making a dough from besan, spices, and sometimes yoghurt, which is then rolled out into flatbreads or small discs and deep-fried. It is a staple in most households during Thadri.
Dal Ki Roti
Dal Ki Roti is a nutritious flatbread made by mixing cooked dal (lentils) with wheat flour. The dough is kneaded with the cooked lentils and spices, adding both flavour and nutrition to the roti. The rotis are then rolled out and cooked on a griddle. Dal Ki Roti is soft, slightly spiced, and makes for a wholesome meal when paired with yoghurt or pickles.
Thadal
Thadal is a traditional Sindhi beverage made from a blend of almonds, poppy seeds, black pepper, and fennel seeds. The ingredients are soaked, ground into a paste, and mixed with cold water or milk, then sweetened with sugar. Thadal is served cold, making it a perfect drink for Thadri. It is refreshing and cooling, with a unique flavour profile that combines the sweetness of almonds with the subtle spiciness of black pepper and the aromatic warmth of fennel.
Bhindi Aloo
Bhindi Aloo is a simple yet delicious dish made with okra (bhindi) and potatoes. The vegetables are sautéed with spices like cumin, turmeric, and coriander until they are tender and flavourful. Bhindi Aloo is a staple in Sindhi households and is often prepared in advance for Thadri, as it tastes just as good when served cold. The combination of soft potatoes and slightly crunchy okra, infused with spices, makes this dish a comforting addition to the Thadri meal.