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Home >> Recipes >> Curry & Sabzi

Sepu Vadi (Split Urad Dal Dumplings in Spinach Gravy)

Posted On: July 25, 2017 | Last Updated On: February 1, 2022 By Drashti & Bela

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Sepu Vadi (Split Urad Dal Dumplings in Spinach Gravy)

Sepu vadi is a specialty from Himachal Pradesh. Split Black Urad Dal dumplings are first steamed and then deep-fried. They are then added to the Spinach-Curd gravy, that is flavoured with basic spice powders and whole spices. Traditionally the recipe is cooked in mustard oil, but you can use any cooking oil.

Below is a picture of the vadis or urad dal dumplings. On one side are the steamed dumplings and then we have deep-fried them. Do try out the steamed vadis as well (they taste yummmm…). So we kept a few steamed ones to relish and deep fried the rest.

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If you are looking for more Indian Curry/Sabzi recipes, then do have a look at other recipes on the blog like –

Kaju Karela 
Mixed Vegetables in Spinach Gravy
Bhindi Masala
Sev Tamatar ki Sabzi
Rajma Masala
Pumpkin Sabzi

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Sepu Vadi (Split Urad Dal Dumplings in Spinach Gravy)

Author Name : Drashti Dholakia & Bela Dholakia
Sepu vadi is a specialty from Himachal Pradesh. Split Black Urad Dal dumplings are first steamed and then deep-fried. They are then added to the Spinach-Curd gravy, that is flavoured with basic spice powders and whole spices.

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Prep Time 35 minutes mins
Cook Time 20 minutes mins
Total Time 55 minutes mins
Course Main Course
Cuisine himachal pradesh, Indian
Servings 2 people
Calories 327 kcal

Ingredients (1 cup = 240 ml) 

US Customary - Metric

For the Dumplings (Vadi)

  • ½ cup split black urad dal split black gram
  • 1-2 green chillies chopped
  • an inch piece of ginger
  • salt to taste
  • pinch of eno/cooking soda
  • ¼ teaspoon lemon juice
  • ¼ teaspoon oil for greasing + oil for frying vadis

For the gravy

  • 200 grams spinach
  • 1 cup curd/dahi
  • 1 tablespoon mustard oil/any cooking oil
  • 1 broken dry red chili deseeded
  • 2 cloves/laung
  • 1 cinnamon stick/dalchini
  • 2 green cardamom/hari elaichi
  • 1 bay leaf/tejpatta
  • ½ tsp cumin seeds/jeera
  • 1 green chilli cut into 2 pieces or finely chopped
  • pinch of asafoetida/hing
  • 1 teaspoon coriander/dhania powder
  • 1 teaspoon jeera/cumin powder
  • ½ teaspoon red chilli powder
  • ¼ teaspoon fennel/saunf powder
  • ¼ teaspoon black pepper powder
  • 1 teaspoon dill leaves/suwa
  • water as required
  • salt to taste

Instructions
 

For the Dumplings (Vadi)

  • Wash and soak urad daal (split black gram) in about 1.5-2 cups water overnight.
  • Drain and wash the dal.
  • Heat water in a steamer and let it boil.
  • In a blender/grinder jar, combine washed and drained urad dal, ginger, green chilli and grind to make a smooth paste adding about ¼ cup water gradually.
  • Take the paste in a bowl and add salt. Whisk well till it becomes light and fluffy.
  • Add eno and lemon juice and immediately transfer the mixture to a greased plate and steam for about 15-20 minutes.
  • Remove from steamer and insert a toothpick to check whether it’s done. If toothpick comes out clean, our vadi is ready. If it doesn’t come out clean, steam for another few minutes.
  • Cut the vadis into square pieces.
  • Heat oil in a pan and deep fry the vadi pieces till they’re golden in colour.

For the Palak Puree

  • Soak Palak leaves in a bowl of salt water for about 5 minutes.
  • Remove the stems from the leaves. Roughly chop the leaves.
  • Add water in a wide pan and bring to a boil. Then add spinach leaves and cook for 2 minutes.
  • Immediately remove and soak the leaves in a bowl of ice cold water for 1 minute. Drain all the excess water.
  • In a mixer/blender jar, add blanched palak leaves, dill leaves and about 1-2 tablespoon water and blend till you get a smooth puree.
  • Keep the spinach puree aside.

For the Gravy

  • Heat oil in a pan. Add dry red chilli, cloves, cinnamon, cardamom, bay leaf and cumin seeds.
  • Once they splutter, add green chilli and hing.
  • Now turn off the flame and add jeera powder, dhaniya powder, red chili powder, fennel powder and black pepper powder. Mix well. Turn on the flame and saute for 1-2 minutes on a low flame so that spice powders does not burn.
  • Add spinach puree and cook for about 2-3 minutes.
  • Now add salt, whisked curd and the fried sepu vadis and let it simmer for 5-6 minutes. At this stage, you may add required quantity of water as per the consistency of gravy you prefer.
  • Serve hot with parathas or steamed rice.

Nutrition

Calories: 327kcalCarbohydrates: 38gProtein: 19gFat: 12gSaturated Fat: 3gTrans Fat: 1gCholesterol: 16mgSodium: 289mgPotassium: 761mgFiber: 14gSugar: 8gVitamin A: 9501IUVitamin C: 37mgCalcium: 284mgIron: 7mg
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Filed Under: Curry & Sabzi, Healthy Recipes, Recipes, Spinach (Palak) Recipes Tagged With: healthy, Sabzi

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