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Sepu Vadi

Sepu Vadi

Images on Rasoi Buddy are for illustrative purposes only and may not represent the exact appearance of the final dish.

Sepu Vadi is a majestic, robust, and profoundly aromatic Himachali specialty from the Mandi region, celebrated for its unique spinach-and-lentil technique and intense nutrient density. This recipe features specifically prepared black gram (Urad dal) dumplings slow-steamed and then simmered in a shimmering professional-grade yogurt and spinach gravy. Known for its sophisticated flavor and status as a premier dish in traditional Himachali wedding feasts, it represents the soulful heart of heritage North Indian healthy mountain cuisine. The taste is intensely savory and earthy, with the spinach providing a unique professional-grade vibrant lift. This dish is a mandatory staple for grand celebratory lunches. Best enjoyed hot from the professional-grade cauldron with steamed rice.

Prep Time8 hours
Cook Time40 mins
Servings4 People
DifficultyHard
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Ingredients

1 cup Urad Dal (Black gram), soaked
2 cups Spinach (Palak), pureed
1 cup Thick Curd, whisked
1 tsp Fennel seeds (Saunf), ground
1 tsp Turmeric powder
1 tsp Red chili powder
1/2 tsp Hing (Asafoetida)
Salt to taste
3 tbsp Mustard oil
Fresh Coriander leaves
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Cooking Instructions

Tips & Secrets

  • Using whole black gram is mandatory for achieving the most professional-grade authentic results.
  • Ensuring the Vadis are fried until crisp provides the absolute secret to prevented professional-grade sogginess.
  • The addition of ground fennel provide the essential professional-grade digestive lift found in heritage recipes.
  • Always allow the dish to rest for 5 minutes specifically to ensure the professional-grade flavor maturation.

Nutritional Information(Per 1 bowl (200ml))

Calories

260 kcal

Protein

11g

Fat

16g

Carbs

20g

Note: Nutritional values are professional estimates per standard serving (~200-250g / ml) and may vary based on ingredient quality and preparation methods.