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Sepu vadi, egg curry & telia maah - pahari cuisine

Main Dish
4 servings
45 min
60 min
Very Easy
Enjoy these Indian dishes all flavors there.

Ingredients

Number of serving: 4

1) For Sepu ( Shepu ) Vadi :

250 g urad dal

3 cups water

2 tablespoon cooking oil

1 teaspoon ginger, shredded

2 large onions, chopped

4 green chillies, chopped

1 tablespoon coriander seeds

1 tablespoon cumin seeds

1 teaspoon turmeric powder

1 teaspoon garam masala powder

1 teaspoon black peppercorns, crushed

2 large tomatoes, chopped

250 g dill ( sepu / shepu ) leaves, chopped

Salt to taste

Fried red chilli to garnish

Coriander leaves for garnishing


2) For Egg Curry :

4 eggs, boiled and halved

2 large onions, finely sliced

100 g cashew nuts

100 ml oil

1 teaspoon ginger - garlic paste

1 teaspoon garam masala powder

1 cup water

1 tablespoon cream

Salt to taste


3) For Telia Maah :

250 g maah dal ( whole black beans )

3 cups water

100 ml mustard oil

3 large onions, chopped

2 large tomatoes, chopped

10 cloves garlic, chopped

2 - inch piece ginger, chopped

1/2 teaspoon turmeric powder

1 teaspoon red chilli powder

1 teaspoon garam masala powder

1 1/2 teaspoon coriander powder

Salt to taste

1 teaspoon shredded ginger

Preparation

  • 1) Wash and soak the dal till it gets soft. Grind the dal and make a tight dough. leave it to ferment for 3 hours. Once the dal dough is fermented, make large uniform balls with the dough. Next, flatten each ball by pressing between your palms and place the formed vadis into boiling water.
  • After 15 minutes, check to see if the vadis are cooked by piercing them. When cooked, remove from water, dice and then deep fry till golden brown. Set aside. Heat 2 tablespoon oil in a kadai and add in the shredded ginger and chopped onions and cook till golden brown.
  • To this, add the chopped chillies, coriander and cumin seeds, turmeric powder, garam masala powder and crushed pepper, and season with salt. After a while, add chopped tomatoes and cook for 5 minutes till they are tender. Add the chopped dill and cook the mixture well. Now add the fried vadis to the mixture and let it simmer for 5 minutes.
  • 2) Shell the eggs, cut into half and keep aside. Heat oil in a kadai and fry the finely sliced onions till golden brown. Keep some aside for garnishing. Grind the fried onions and cashew nuts and set aside.
  • Heat 1 tablespoon oil in a pan and add ginger - garlic paste. Fry till it gets a brownish color and then add onion - cashew nut paste. Cook till the mixture starts to thickens. Now add garam masala powder, water, cream and salt, and let it cook for 5 - 7 minutes on a low heat. Remove from the heat and garnish with sliced boiled eggs and fried onions. Serve with rice.
  • 3) Wash the dal and soak in water for 3 hours. Boil and strain the dal. Heat mustard oil in a kadai. Add in chopped onions, tomatoes, garlic and ginger and cook till golden brown.
  • Add turmeric powder, red chilli powder, garam masala powder and coriander powder. Now add the boiled dal into the mixture, adjust salt and cook for 5 - 8 minutes on low heat. Garnish with shredded ginger and serve with roti.

Photos

Sepu Vadi, Egg Curry & Telia Maah - Pahari Cuisine, photo 1Sepu Vadi, Egg Curry & Telia Maah - Pahari Cuisine, photo 2Sepu Vadi, Egg Curry & Telia Maah - Pahari Cuisine, photo 3


Comments:

21/06/2013

Love these all recipe..

i cooked this recipe (0) (0) Abuse

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