Kathiyawadi undhiyu recipe | undhiyu recipe | how to make Gujarati undhiyu

Kathiyawadi undhiyu recipe

Kathiyadi Undhiyu is slightly spicy and a combination of sweet and sour in taste. It is made with green vegetables, different types of papadi, and fenugreek dumplings cooked with gravy masala. It is made during auspicious family occasions, festivals, and more importantly during the kite festival in Gujarat known as Uttarayan or Makar Sankranti. It is loved by all kinds of age groups, do try this!

The key to making tasty kathiyawadi undhiyu at home are:
  • Firstly, I made undhiyu in kadai, you can also make undhiyu in a pressure cooker for 2 whistles on medium-high heat.
  • Use your choice of veggies, you can increase or decrease the amount of the veggie as per your liking.
  • For muthiya, once all the ingredients are combined together, it has to be kneaded to a soft dough and should not be hard. also make small size muthiya for sabzi.
  • Lastly, undhiyu tastes great when prepared slightly gravy-based and spicy.
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Kathiyawadi undhiyu recipe

Recipe card for Kathiyawadi undhiyu

Nehas Cook Book
Prep Time 20 mins
Cook Time 40 mins
Total Time 1 hr
Course curry
Cuisine Indian
Servings 9 people

Ingredients
  

For methi muthiya

  • 2 cup chopped methi leaves
  • ½ cup gram flour
  • ½ cup coarse wheat flour
  • ¼ tsp turmeric powder
  • 1 tsp red chilli powder
  • Salt to taste
  • 1 tbsp sugar
  • ¼ tsp baking soda
  • ½ tsp ginger paste
  • 1 tsp green chilli paste
  • 1 tbsp lemon juice
  • 2 tbsp oil
  • 1-2 tbsp water or as required
  • Oil for deep frying

For pressure cooker

  • 100 grm surti papadi
  • 50 grm desi valor papadi
  • 50 grm green peas
  • 50 grm green pigeon peas tuvar
  • 50 grm green butter beans green vaal
  • 50 grm green chana jinjara4
  • 1.5 cup water
  • Salt to taste
  • 1/8 tsp baking soda
  • ½ tsp sugar

For kathiyawadi undhiyu

  • 100 grm sweet potato pieces
  • 100 grm purple yum kand pieces
  • 100 grm suran pieces
  • 100 grm potatoes pieces
  • 100 grm cauliflower florets
  • 50 grm tindora cut into slits
  • 50 grm guvar
  • 1 raw banana
  • 8-10 small size brinjals rigan
  • ¾ cup oil
  • 1 tbsp mustard seeds
  • 1 tbsp cumin seeds
  • 1 tsp ajwain
  • ½ tsp hing
  • 4-5 dry red chilli
  • 1 inch cinnemon
  • 2 bay leaf
  • 3-4 cloves
  • 1 tbsp ginger paste
  • 2 tbsp green chilli paste
  • ¼ cup crushed green garlic paste
  • 2 tbsp crushed peanuts
  • 1 cup tomato puree
  • Salt to taste
  • 1 tsp turmeric powder
  • 3 tbsp red chilli powder 2 tbsp kashmiri red chilli + 1 tbsp spicy red chilli
  • 3 tbsp coriander powder
  • 2 cup hot water
  • 2 tbsp tamarind pulp
  • 2 tbsp sugar
  • 2 tbsp undhiya masala 1 tbsp garam masala
  • Some coriander leaves

Special tadka

  • 3 tbsp oil
  • 2 tbsp white sesame seeds
  • 10-12 curry leaves
  • ½ tsp turmeric powder
  • 1 tsp kashmiri red chilli powder
  • ½ tsp hing

Instructions
 

For pressure cooker

  • In a cooker, add surti papadi, valor papadi, green peas, green pigeon peas, green vaal, and green chana.
  • Then add 1.5 cup water, salt, baking soda, and sugar. Mix well.
  • Pressure cook vegetable on a medium flame for 1 whistle.
  • When the pressure cooker cools down, dana and papadi are properly cooked. Keep it aside.

Making Muthia:

  • In a mixing bowl, add wheat flour, besan, chopped methi leaves, spices (turmeric, red chili powder), salt, sugar, baking soda, ginger paste, green chilies, oil, and lemon juice in a bowl. Mix well.
  • Now add little water at a time and knead into a smooth and soft dough. Don’t make it too soft otherwise, it becomes too sticky.
  • Grease your palm with oil and roll muthiya into small oval-shaped dumplings.
  • Fry muthiya on medium flame till it becomes crispy and brown.

Making kathiyawadi Undhiyu

  • Fry purple yam (kand), suran, and sweet potatoes on medium flame. also, fry small potato pieces on medium flame. take out fried vegetable into a wire rack.
  • Now fry cauliflower on medium flame till it is slightly golden brown and crispy.
  • Also, fry tindor and guvar on medium flame till it becomes soft.
  • Lastly, raw banana and brinjal on medium flame till it becomes slightly soft.
  • Now in a pan, add oil, mustard seeds, cumin seeds, ajwain, and hing. Sauté it.
  • Then add dry red chili, cinnamon, bay leaf, and cloves. Sauté it.
  • Now add ginger paste, green chili paste, and garlic paste. Sauté it.
  • then add tomato puree and salt. Cook puree till oil separates from its sides.
  • Now lower the flame, add turmeric powder, red chili powder, and coriander powder. Mix well and sauté masala till oil separate from its sides.
  • Then add boiled papadi and dana into the gravy and mix well.
  • Then add fried vegetables and mix well.
  • Now add 2 cups hot water and mix well. Keep the flame medium and cook vegetables into gravy for 3-4 minutes. so it absorbs all flavor from the gravy.
  • Then add tamarind pulp, sugar, and undhiyu masala. mix well.
  • Now add muthiya and 4-5 crushed muthiya into the gravy. mix well.
  • For tadka, in a pan, add oil, sesame seeds, and curry leaves. when sesame seeds splutter switch off the gas and add turmeric powder, hing, and red chili powder. Mix well.
  • Add tadka into undhiyu and mix well.
  • Garnish with coriander leaves and serve undhiyu with puri and jalebi.

Notes

  • fry muthiya on medium flame.
  • fry sweet potatoes, purple yum (ratalu), and suran on medium flame till it becomes crispy from outside.
  • add slightly hot water to make gravy (rasa) in undhiyu.
  • at the time of serving add muthiya into undhiya gravy.
  • crushed muthiya gives flavor and texture to undhiya gravy.
  • special tadka gives perfect and flavor to undhiya.

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