Sunday, February 8, 2015

sepu wadi


Another dish served in Himachali Dham.
Sepu Wadi is fried lentil dumplings served in spinach Gravy. This is royal dish mostly cooked in MANDI royal family by the royal cooks


For Wadi
Urad daal - 1 cup
Pinch haldi
umin seeds 1 tsp

For the Gravy-
Curd /dahi- 1 cup

Spinach /palak- 1Kg
Cloves/laung – 4
Cumin seeds - 1 tsp
 Coriander seeds - 1 tsp
Asafoetida - 1/3 tsp
Black cardamom  - 2
Turmeric /haldi- 1/2 tsp
Chili Powder – 1  tsp
Fennel Powder(saunf) 1/2 tsp
Mustard oil


1.. Wash and soak dal  for 4-5 hours
2.Drain, wash and grind to make a smooth paste
3.Take the paste out in a bowl and keep it for fermentation for two hours or more 
4. Mix well. Add cumin seeds and salt and pinch haldi..
5 Boil plenty of water in big pot and boil it.  Take big lump of thee dal mixture and make a dove shape . Put in Boiling water. Repeat . Keep it in boiled water for 5-10 mins.
 6.Take the boiled Lumps  out in a plate and let it cool and cut in desired cubes.
7. Fry the cubes / Wadis in hot oil till crispy. Keep aside.
8. Wash and chop the spinach.. Boil it in water and drain.
9.Grind palak with curd.
10 Heat 3 tbsp of mustard oil in a pan, add 1 tsp of cumin seeds,  black cardamom and asafoetida.
11.When cumin start crackling add turmeric, chili powder and fennel powder.
12. Add spinach mixture . Let it boil for 5 minutes.
13 .Now  add salt and the Sepu Wadii . Let it simmer for 10 minutes.

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