Sepu vadi in spinach gravy Recipe

Sepu vadi in spinach gravy is a delicious and nutritious Indian dish. Sepu vadi, made from lentils and spices, is first steamed and then fried to give it a crispy texture. The spinach gravy is made from fresh spinach leaves, onions, tomatoes, and a blend of aromatic spices. The vadi is then simmered in the spinach gravy, allowing it to soak up all the flavors. This dish is packed with protein and iron, making it a healthy and satisfying meal.

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50minstotal
10minsPrep
40minsCook
50m.total
10m.Prep
40m.Cook
Sepu vadi in spinach gravy
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Ingredients for Sepu vadi in spinach gravy Recipe

  • as required For Sepu Vadi
  • 1/4 cup Lentils, Soaked
  • 1/4 teaspoon Turmeric Powder
  • 1/4 teaspoon Red Chili Powder
  • As required Salt To Taste
  • as required Oil For Frying
  • as required For Spinach Gravy
  • 1/2 cup Spinach Leaves
  • 1/4 Onion, Chopped
  • 1/2 Tomatoes, Chopped
  • 1/4 inch Ginger
  • 1.13 Lic Cloves
  • 1/2 Green Chilies
  • 1/4 teaspoon Cumin Seeds
  • 1/4 teaspoon Coriander Powder
  • 1/4 teaspoon Cumin Powder
  • 0.13 teaspoon Garam Masala
  • As required Salt To Taste
  • as needed Oil For Cooking

Directions: 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.
Nutrition
value
156
calories per serving
2 g Fat10 g Protein24 g Carbs11 g FiberOther

Current Totals

  • Fat
    2g
  • Protein
    10g
  • Carbs
    24g
  • Fiber
    11g

MacroNutrients

  • Carbs
    24g
  • Protein
    10g
  • Fiber
    11g

Fats

  • Fat
    2g

Vitamins & Minerals

  • Calcium
    196mg
  • Iron
    6mg
  • Vitamin A
    1811mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    1mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    130mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    27mg
  • Vitamin E
    1mg
  • Copper
    < 1mcg
  • Magnesium
    124mg
  • Manganese
    4mg
  • Phosphorus
    127mg
  • Selenium
    21mcg
  • Zinc
    2mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp