Sepu vadi madra is one of the traditional recipe of Himachal Pradesh.It is split urad dal vadi made by first steaming and then frying and then added to spinach gravy. It is very very tasty ,so lets begin .
Ingredients:-
For vadi
Split urad dal - 1 cup
Fennel seeds 1/2 tsp
Black pepper-1/2 tsp
Ginger - 1 inch piece
Pinch of baking soda
Lemon juice-1/4 tsp
Salt - 1 tsp
Mustard oil for frying
For gravy
Spinach -250 grams
Tomatoes- 2 no(optiona)
Ginger- 1 inchpiece
Green chillies- 2 no
Water -1/4 cup
Curd -1/2 cup
Cream or malai -1/2 cup
Cardomom - 2 no
Laung - 2 no
Cinnamon stick - 1 no
Japati - 1 no
Haldi -1 tsp
Salt to taste
Jeera - 1 tsp
Dhaniya - 1 tsp
Degi mirch - 1 tsp
Hing - 1 pinch
Fennel seeds - 1 tsp
Mustard oil - 1 tbsp
Method (for vadi)
Soak split urad dal in water for 6 - 8 hours. Drain and wash the dal to remove the black skin of the dal. Grind the drained dal in grinder or food processor with ginger fennel seeds and black pepper with little or no water. Heat water in electric cooker or
Steamerand let it boil.Take the paste in a bowl and add salt and wishk until it become fluffy. Now add lemon juice and baking soda. Transfer the mixture to greased plate or idli stand and steam for about 20 minutes. Check the mixture with the help of toothpick , if thootpick remain clear it is done if not steam the mixture for more 5 minutes. Now cut the vadis in square shape. Heat the oil in the pan and fry the vadis till it become golden in color.
For gravy:-
Wash spinach leaves and tomatoes. Roughly chop spinach leaves and tomatoes. In the cooker add spinach leaves , tomatoes , ginger ,green chillies ,salt ,haldi and water. Cook upto 3- 4 whistles. Now grind the mixture into smooth paste. Heat oil in the pan add cardomom, laung, cinnamon, japati ,hing,then add jeera ,dhaniya ,fennel seeds and degi mirch . Then add the spinach tomato paste and cook it for 2-3 minutes. Add curd and cream to it and cook it on sim gas until oil starts floats on its surface. Now add sepu vadi and let it sim for 5 mins. Add water as per consistency of gravy needed, cook for another 5-6 mins with lid on it.Serve hot with rice.
Ingredients:-
For vadi
Fennel seeds 1/2 tsp
Black pepper-1/2 tsp
Ginger - 1 inch piece
Pinch of baking soda
Lemon juice-1/4 tsp
Salt - 1 tsp
Mustard oil for frying
For gravy
Tomatoes- 2 no(optiona)
Ginger- 1 inchpiece
Green chillies- 2 no
Water -1/4 cup
Curd -1/2 cup
Cream or malai -1/2 cup
Cardomom - 2 no
Laung - 2 no
Cinnamon stick - 1 no
Japati - 1 no
Haldi -1 tsp
Salt to taste
Jeera - 1 tsp
Dhaniya - 1 tsp
Degi mirch - 1 tsp
Hing - 1 pinch
Fennel seeds - 1 tsp
Mustard oil - 1 tbsp
Method (for vadi)
Soak split urad dal in water for 6 - 8 hours. Drain and wash the dal to remove the black skin of the dal. Grind the drained dal in grinder or food processor with ginger fennel seeds and black pepper with little or no water. Heat water in electric cooker or
Steamerand let it boil.Take the paste in a bowl and add salt and wishk until it become fluffy. Now add lemon juice and baking soda. Transfer the mixture to greased plate or idli stand and steam for about 20 minutes. Check the mixture with the help of toothpick , if thootpick remain clear it is done if not steam the mixture for more 5 minutes. Now cut the vadis in square shape. Heat the oil in the pan and fry the vadis till it become golden in color.
For gravy:-
Wash spinach leaves and tomatoes. Roughly chop spinach leaves and tomatoes. In the cooker add spinach leaves , tomatoes , ginger ,green chillies ,salt ,haldi and water. Cook upto 3- 4 whistles. Now grind the mixture into smooth paste. Heat oil in the pan add cardomom, laung, cinnamon, japati ,hing,then add jeera ,dhaniya ,fennel seeds and degi mirch . Then add the spinach tomato paste and cook it for 2-3 minutes. Add curd and cream to it and cook it on sim gas until oil starts floats on its surface. Now add sepu vadi and let it sim for 5 mins. Add water as per consistency of gravy needed, cook for another 5-6 mins with lid on it.Serve hot with rice.
Delicious....
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