Himachali Sepu Vadi And Dahi Madra is an important part of Himachali cuisine and can be found in every celebration, be it a wedding or a festival. Interesting thing is that although it is delicious, it never made it to the rest of the country. In any case, I love it because it’s not only tasty but really healthy too.
| Preparation time | 40 minutes |
| Servings | 2 |
| Difficulty | Easy |
Ingredients
| Sepu vadi | Of 1/2 cup dal |
| Yogurt | 2 cup |
| Salt | 1 tsp |
| Red chilli powder | 1/2 tsp |
| Coriander (dhaniya) powder | 1.5 tsp |
| Asafoetida (heeng) | A pinch |
| Cumin seeds (jeera) | 3/4 tsp |
| Turmeric (haldi) powder | 1/2 tsp |
| Bay leaf (tezpatta) | 1 |
| Cloves (lavang) | 3 |
| Small cardamom (choti elaichi) | 3 |
| Cinnamon stick | 1 piece |
| Ghee | 2 tbsp |
Method
- Heat ghee in a wok and add cumin seeds, bay leaf, cloves, cardamom and asafoetida and wait till fragrant.
- Now add red chilli powder, turmeric powder and coriander powder and saute on low heat till fragrant.
- Once all the spices are fragrant, add whisked yogurt and keep stirring till it boils. If you don’t stir it continuously, it will separate. You can add a teaspoon of besan in it to prevent it from splitting.
- Once it starts to boil, add the fried sepu vadi pieces and mix it lightly.
- Add 2 cups of water and boil it, once it starts to boil, cook for 2 to 3 minutes and turn off the heat.
- Himachali Sepu Vadi And Dahi Madra is ready. Serve it hot with steamed rice.
Summary
Recipe Name
Himachali Sepu Vadi And Dahi Madra
Author Name
Ruchi Garg
Published On
Total Time
Average Rating
Based on 2 Review(s)