Authentic Himachali Khatta Meetha Sepu Badi Curry with Warm Pahadi Sidu
Indulge in the royal flavors of Himachal Pradesh with crispy urad dal dumplings simmered in a tangy yogurt and spinach gravy. Paired with fluffy wheat bread, it offers a deeply comforting and traditional mountain feast.
85min
Total Time
4
Servings
Himachali
Cuisine
Recipe
1
Whip the soaked urad dal paste until fluffy, shape into small dumplings, steam them, and shallow fry until golden brown.
2
Prepare the gravy by whisking yogurt with spinach puree, turmeric, and red chili powder.
3
Heat mustard oil in a heavy-bottomed pan, add fennel seeds, ginger-garlic paste, and pour in the yogurt-spinach mixture, stirring continuously.
4
Gently drop the fried sepu badis into the simmering gravy and cook on low heat for 15 minutes until flavors meld.
5
For the sidu, knead the wheat flour with yeast and warm water, let it rise, shape into rounds, and steam until soft and spongy.
6
Serve the hot, tangy-sweet curry alongside freshly steamed sidu drizzled generously with warm desi ghee.
Ingredients
1 cup split black gram (urad dal), soaked and ground
2 cups fresh spinach puree
1 cup whipped yogurt
2 tablespoons mustard oil
1 teaspoon fennel seeds
1 teaspoon ginger-garlic paste
1/2 teaspoon turmeric powder
1 teaspoon Kashmiri red chili powder
Salt to taste
2 cups whole wheat flour for sidu
1 teaspoon active dry yeast
Ghee for serving
*This AI-generated recipe may contain inaccuracies.