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Sepu Vadi in Spinach Gravy

Nov-19-2017
Archana Srivastav
10 minutes
Prep Time
40 minutes
Cook Time
4 People
Serves
Read Instructions Save For Later

ABOUT Sepu Vadi in Spinach Gravy RECIPE

Sepu Vadi is originally a Himanchal Pradesh speciality . It is prepared from split Black lentil or Kali Urad dal. Black Urad dal dumplings are steamed and deep fried and then added to rich Spinach gravy . Flavored with spices it is rich and great in taste.

Recipe Tags

  • Veg
  • Medium
  • Festive
  • Himachal
  • Blending
  • Boiling
  • Sauteeing
  • Side Dishes
  • Healthy

Ingredients Serving: 4

  1. For Sepu Vadi or Urad dal dumplings :
  2. 1/2 Cup split Black Lentil
  3. 1-2 Green chilies
  4. 1 inch Ginger grated
  5. 1/4 teaspoon lemon juice
  6. 1 pinch baking soda
  7. Mustard Oil to grease and deep fry
  8. For gravy :
  9. 250 grams Spinach
  10. 1 cup curd
  11. 2 cloves
  12. 2 Green cardamon
  13. Bay leaf (1-2)
  14. 1 de-seeded dry red chili
  15. 1 inch Cinnamon stick
  16. 1/2 teaspoon cumin seeds
  17. 1 green chili finely chopped
  18. 1 teaspoon coriander powder
  19. 1 teaspoon cumin powder
  20. 1/2 teaspoon red chili powder
  21. 1/4 teaspoon black pepper powder
  22. 1/4 teaspoon fennel powder
  23. Pinch of hing
  24. 1 tablespoon mustard oil
  25. Water as required
  26. Salt to taste

Instructions

  1. Wash and Soak split Black lentil or Kali Urad dal in 2 cups of water overnight. Drain excess water
  2. Grind Urad dal , Ginger ,green chili with 1/4 cup of water to form a smooth paste.
  3. Add paste and salt in a bowl and mix well. Boil water in steamer
  4. Add lemon juice and Baking Soda to the paste. Mix well and immediately transfer the mixture to a greased plate and steam for 15-20 min.
  5. Insert a toothpick or knife edge at the center. If toothpick comes out clean, Vadi is ready else steam for few more minutes.
  6. Slice the Vadi into small square pieces
  7. Heat oil in pan and deep fry Vadi until golden brown
  8. For Spinach gravy :
  9. Blanch Spinach for 10 minutes .Soak it in iced water for 2 minutes and squeeze excess water
  10. Blend blanched Spinach and dill leaves to form smooth puree. Keep it aside
  11. Heat oil in a wok, add cloves , cardamom, cinnamon, bay leaf , hing ,cumin seeds ,dry whole red chili and saute for 1 minute
  12. Add all dry masala, mix well and saute for 1 to 2 minutes .
  13. Add Spinach puree , whisked thick fresh curd , fried Sepu Vadi ,1/2 cup of water ,salt and green chilies .Mix well and boil for 7 to 8 minutes over medium slow flame .
  14. Serve hot with poori ,paratha, rice ,etc.

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Anu Sachdeva
Nov-22-2017
Anu Sachdeva   Nov-22-2017

Mouthwatering!

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