06
Oct

SEPU VADI

Sepu Vadi is very famous Himachali dish.In my short trip to Kasauli, I  tried and tasted  famous himachali dish SEPU VADI which was really awesome.Back at home , I  tried Sepu Vadi that turned out simply mouthwatering.This dish cooked mostly on wedding occasion in Himachal .Normally this dish  made in spinach , curd gravy but I  have made it in curd only. Sometime they also made without spinach,

INGREDIENTS  : For Vadi

  • Black gram(Sabut Urad) 1 cup
  • Pepper Corn (crushed) 1 teaspoon
  • Fennel seeds (crushed)1/2teaspoon
  • Salt to taste
  • Oil for frying

INGREDIENTS : For Gravy

  • Curd 1,1/2 cup
  • Pure ghee 3 tablespoon
  • Green chillies 2
  • Green cardamom 2
  • Cloves 5
  • Cinnamon 1 inch
  • Bay leaf 1
  • Jaiphal(Nutmeg) – small piece
  • Turmeric powder 1/2 teaspoon
  • Red chilli powder 1/2 teaspoon
  • Fennel powder 1/4 teaspoon
  • Coriander powder 1 teaspoon
  • Cumin seeds 1 teaspoon
  • Lemon juice or ENO
  • Salt to taste
  • Water accordingly

METHOD :For making Vadi

  • Wash and soak Black Gram for 4 to 5 hours
  • Make a fine paste of dal in a grinder and leave for 1/2 an hour(you can keep the paste for 2 to 3 hours for ferment if you do not want to use eno
  • )Mixed well to make to make it lighter then add crushed pepper corn,fennel seeds and salt.
  • Steam the dal mixture in steamer for 10 to 15 minutes or check it with toothpick ,if it comes out clean out means it has been done ,after cool down cut into square pieces
  • Deep fry the vadi pieces till golden brown,and keep aside.

METHOD :For making gravy

  • Dry roast the black peppercorn,bay leaf,cinnamon,cardamom(both),and jaiphal and crushed.
  • Heat ghee in a pan,add cumin seeds and chopped .When they start spluttering add all the powdered masalas and turn off the flame(so that the spices will not burn.)
  • Now add whisked curd, add fried sepu vadis,water and simmer for 5 to 6 minutes.When the gravy is well combined then turn off the flame.

SERVE HOT WITH STEAMED RICE OR CHAPATI