Sepu vadi in spinach gravy Recipe

Cooking Directions

• STEP 1.To make the sepu vadi, soak lentils in water for a few hours and grind them into a smooth paste.
• STEP 2.Add spices like turmeric, red chili powder, and salt to the lentil paste and mix well.
• STEP 3.Steam the lentil mixture in a greased plate for about 20 minutes, then cut it into small pieces and fry until golden brown.
• STEP 4.To prepare the spinach gravy, blanch the spinach leaves in boiling water for a few minutes, then transfer them to ice-cold water.
• STEP 5.Blend the blanched spinach leaves with onions, tomatoes, ginger, garlic, and green chilies to make a smooth puree.
• STEP 6.Heat oil in a pan, add cumin seeds, and let them splutter. Then, add the spinach puree and cook for a few minutes.
• STEP 7.Add spices like coriander powder, cumin powder, garam masala, and salt to the spinach gravy and mix well.
• STEP 8.Finally, add the fried sepu vadi to the spinach gravy and simmer for a few minutes until the vadi absorbs the flavors.
• STEP 9.Serve the sepu vadi in spinach gravy hot with rice or roti.

Cooking Tips

• Make sure to steam the lentil mixture well before frying to ensure a crispy texture.
• Blanching the spinach leaves helps retain their vibrant green color.
• Adjust the spice levels according to your taste preferences.
• You can garnish the dish with a dollop of yogurt or cream for added richness.

Storage and Serving

• Leftover sepu vadi in spinach gravy can be stored in an airtight container in the refrigerator for up to 2 days.
• Reheat the dish in a pan or microwave before serving.
• Serve the sepu vadi in spinach gravy as a main course with rice or roti, or as a side dish with any Indian meal.