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Palak Sepu vadi

ByJinoo Jayakrishnan
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Sepu vadi is a renowned dish of himachal pradesh. Vadis are made with lentils and stored for days and used as and when required. It is very healthy and tasty dish suited for rice as well as chapati. Inspiration of this recipe is from a cookery show. I have used palak for curry and black urad dal (urad dal with skin) to make vadis.

Palak sepu vadi

I make vadis and put them in freezer to sit until a couple of use.

Palak Sepu vadi pictorial directions:

  1. Soak black urad dal for 4-5 hours or even overnight. drain it, grind it to a smooth paste along with salt, cumin powder and chilli powder.
  2. Steam cook them in idli pan until little hard. Cut them to pieces and deep fry.Strain in paper towel.
  3. Heat water to rolling boil in a pan, put in cleaned palak leaves with a pinch of sugar and cook for a minute. Strain and dip in cold water for another minute to stop them from getting cooked.
  4. Grind them to a smooth paste with Ginger garlic paste.
  5. Take chilli powder, turmeric powder, coriander powder and cumin powder in a bowl and add little water to make it a paste.
  6. Heat oil, crackle cumin seeds, pour the paste and mix well for a minute in medium flame.
  7. Pour in beaten curd and keep stirring. After a minute, add the palak puree and mix well.
  8. Add salt, garam masala and crushed methi leaves. Close and cook for 5 min. serve hot!

Note:

You can use a mix of urad dal and chana dal to make vadis.

Soak vadis in warm water for 10 min before use.

Palak Sepu vadi recipe:

Print Recipe

Palak Sepu Vadi

Prep Time15 mins
Cook Time45 mins
Total Time1 hr
Servings: 4 People

Ingredients

  • 1/2 cup black urad dal soaked overnight
  • 1 tsp cumin powder
  • 2 tsp chilli powder
  • 2 cups tightly packed palak leaves
  • 1/4 tsp sugar
  • 1 tsp ginger garlic paste
  • 1/2 tsp turmeric powder
  • 2 tsp coriander powder
  • 1/2 tsp cumin seeds
  • 1 cup beaten curd
  • 1/4 tsp garam masala
  • 1 tbsp methi leaves crushed

Instructions

  • Soak black urad dal for 4-5 hours or even overnight. drain it, grind it to a smooth paste along with salt, 1/4 tsp  cumin powder and 1 tsp chilli powder.
  • Steam cook them in idli pan until little hard. Cut them to pieces and deep fry.Strain in paper towel.
  • Heat water to rolling boil in a pan, put in cleaned palak leaves with a pinch of sugar and cook for a minute. Strain and dip in cold water for another minute to stop them from getting cooked.
  • Grind them to a smooth paste with Ginger garlic paste.
  • Take chilli powder, turmeric powder, coriander powder and cumin powder in a bowl and add little water to make it a paste.
  • Heat oil, crackle cumin seeds, pour the paste and mix well for a minute in medium flame.
  • Pour in beaten curd and keep stirring. After a minute, add the palak puree and mix well.
  • Add salt, garam masala and crushed methi leaves. Close and cook for 5 min. serve hot!
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