Sepu Vadi
Sepu vadi is a delicious Himachali dish prepared by frying urad dal dumplings. It is a popular dish served during weddings and other special occasions.
- Category: Curry Recipes, Dinner Recipes, Himachali Recipes, Lunch Recipes
Ingredients
Vadi
- Mustard oil for frying
- 1/2 cup urad dal, soaked overnight
- 1 piece ginger, inch long
- Salt, as per taste
- 1/2 teaspoon coriander seeds
- 1/2 teaspoon fennel seeds
- 1/2 teaspoon cumin seeds
- 1/2 teaspoon peppercorns
- 2 whole red chilies, broken
Gravy
- 2 bunches spinach, blanched & pureed
- 1 tablespoon oil
- 1 cinnamon stick, inch long
- 2 green cardamoms
- 6 cloves
- 1/2 teaspoon cumin seeds
- 1/4 teaspoon asafoetida
- 1 tablespoon coriander powder
- 1 teaspoon cumin powder
- 1/2 teaspoon turmeric powder
- 1 teaspoon red chili powder
- salt to taste
- 1/2 teaspoon garam masala powder
- 2 1/2 tablespoons yoghurt
- 1 teaspoon ghee
Instructions
- Dry roast coriander seeds, cumin seeds, fennel seeds, peppercorns and dry red chilies. Cool and grind to powder.
- Grind dal along with ginger to paste. Adjust taste with spice and salt.
- Spread on greased plate and steam for 10 min. Once cool, cut into cubes.
- Make spice paste by adding all dry spices to water. Keep aside.
- Heat oil. Splutter cinnamon, cloves, cardamoms, cloves, cumin seeds and asafoetida.
- Deep fry cubes in mustard oil till golden outside. Keep aside. Store in air tight container for future use.
- Add spice paste and simmer till oil separates.
- Add spinach puree and yogurt. Adjust consistency with water.
- Add salt. Mix and simmer till desired consistency.
- Add a cup of fried sepu vadi and cook covered for 3-5 minutes.
- Garnish with ghee and serve sepu vadi along with roti.