Undhiyu Recipe Learn To Make Authentic Gujarati Style Undhiyu At Home

Undhiyu Recipe

Undhiyu Recipe: A Flavourful Gujarati Delicacy

Undhiyu, a cherished traditional Gujarati dish, offers a delightful blend of flavours and textures. This scrumptious preparation combines a variety of vegetables with rich, aromatic spices and fenugreek dumplings (muthiyas), making it a must-have during festive celebrations, particularly in the winter season.

The magic of Undhiyu lies in its slow, traditional cooking method in earthen pots, resulting in a perfect harmony of sweet, spicy, and tangy notes. Whether you're hosting a Diwali party or aiming to surprise your family with a unique dish, our simple homemade recipe is certain to tantalize everyone's taste buds.

So, step into your kitchen, gather the ingredients, and embark on a culinary journey to savour the delicate flavours of this vegetarian masterpiece. Keep reading for the complete recipe to recreate this enchanting Gujarati delicacy at home.

How To Make Undhiyu at Home?

Going to a traditional Gujarati restaurant to savour Undhiyu is a convenient way to enjoy this delicious dish, but there is a unique charm in preparing it from scratch at home. Though it may appear complex, the result after an hour of effort is undeniably delightful.

Undhiyu Ingredients

Below is the list of ingredients you will need to gather to create a Gujarati food undhiyu with authentic flavours.

For the Undhiyu Masala Paste:

1 cup fresh coriander leaves
1/2 cup fresh fenugreek leaves (methi)
1/2 cup grated fresh coconut
6-8 green chillies
1-inch piece of ginger
8-10 cloves of garlic
1 tablespoon sesame seeds
1 tablespoon coriander seeds
1 teaspoon cumin seeds
1 teaspoon fennel seeds
Salt to taste
Juice of 1 lemon

Undhiyu Vegetables List:

1 cup small brinjals (eggplants), cut into quarters
1 cup small potatoes, peeled and halved
1 cup small sweet potatoes, peeled and halved
1 cup purple yam, peeled and cubed
1 cup raw banana, peeled and sliced
1 cup fresh green peas
1 cup fresh pigeon peas (tuvar lilva)
1 cup fresh valour papdi (broad beans), strings removed and halved

For the Muthiya (Fenugreek Dumplings):

1 cup fenugreek leaves (methi), finely chopped
1 cup besan (gram flour)
2 tablespoons whole wheat flour
1 teaspoon red chilli powder
1 teaspoon turmeric powder
1 teaspoon coriander powder
1 teaspoon sesame seeds
1 teaspoon cumin seeds
A pinch of baking soda
Salt to taste
Water as needed
Oil for deep frying

For Cooking:

1/2 cup oil
1 teaspoon mustard seeds
1 teaspoon ajwain (carom seeds)
A pinch of asafoetida (hing)
1 teaspoon coriander powder
2-3 dried red chillies
1 teaspoon red chilli powder
1/2 teaspoon turmeric powder
1 teaspoon cumin powder
Salt to taste
Fresh coriander leaves for garnish

Homemade Undhiyu Recipe

To satisfy your cravings for a traditional Gujarati dish, follow the step-by-step recipe below and treat yourself to a one-pot wonder that bursts with flavour in every bite.

Step 1: Prepare Undhiyu Masala

To prepare the undhiyu masala paste, combine all the masala ingredients mentioned above in a blender. Add a small amount of water to allow all ingredients to blend properly until you achieve a smooth and consistent paste. Once prepared, transfer the paste to a bowl and let it rest. This flavourful masala is a key component of the dish.

Step 2: Make the Muthiya (Fenugreek Dumplings)

After preparing the masala, take a mixing bowl and add fenugreek leaves, besan (gram flour), whole wheat flour, red chilli powder, turmeric powder, coriander powder, cumin seeds, sesame seeds, baking soda, and salt. Mix all the ingredients thoroughly, ensuring even distribution of the spices and seeds. Gradually add water to the mixture of spices and flour. Stir the mixture gently and continuously until a stiff dough is formed. Once the dough is ready, shape it into small cylindrical-shaped dumplings.

Step 3: Fry the Muthiya

Now it's time to heat oil in a deep frying pan over medium heat. Check the temperature of the oil, and once hot enough, carefully place the dumplings in the oil. Deep fry the dumplings until they turn golden brown. Further, remove the dumplings and drain them on paper towels or tissue paper to absorb excess oil.

Step 4: Preparing the Vegetables

Once the muthiyas and masala are ready, delicately slice the brinjals and potatoes and generously season them with salt. Coat the slices with an adequate amount of the undhiyu masala paste, allowing the flavours to transfuse. This simple yet crucial step lays the foundation for tantalising flavours in the dish.

Step 5: Cooking Gujarati Undhiyu

Heat some oil in a large clay pot over medium heat. Add mustard seeds, ajwain, and asafoetida while allowing them to sizzle and release their aromatic fragrances. Now, add dried red chillies, turmeric powder, red chilli powder, cumin powder, and coriander powder, and stir the spices to enhance flavours. Ensure all the vegetables are added and they are coated evenly with the masala.

Finally, add green peas, pigeon peas, and valour papdi with a splash of water and salt to facilitate cooking. Cover the pan with a lid, and allow undhiyu to cook on low heat for around 30 minutes occasionally stirring until the vegetables get tender. Once the vegetables are cooked, add the fried muthiya and allow it to cook for an extra 5 minutes.

The undhiyu is ready. Garnish it with coriander leaves and serve it hog with puri, roti, or rice. In the summer season, serve buttermilk or curd on the side to balance the flavours.

Final Thoughts

Preparing Gujarati undhiyu recipes in your kitchen offers a delightful opportunity to savour authentic tastes. If you're curious about the effortless method of preparing undhiyu at home, simply follow the recipe provided above and treat your palate.

FAQs

Can I make undhiyu without a clay pot?

Yes, you can make undhiyu without a clay pot. You can use a heavy-bottomed pan or a pressure cooker instead.

Can I make undhiyu in advance?

Yes, undhiyu tastes even better when reheated the next day, as the flavours have had time to meld together. You can store it in the refrigerator for up to 2-3 days.