Sunday, 17 January 2016

Surti Undhiyu

Surti Undhiyu is a authentic / traditional dish of Gujarat, basically traditionally cooked on earthen pots. Undhiyu is basically a mix of vegetables, specially winter vegetables, and I what I am sharing is the one of the South Gujarat - Surat side known as Surti Undhiyu. 
Undhiyu is one of the main dish during weddings and occasions. Undhiyu is made of various varieties of winter vegetables available, and each one have their own way of making it. But the important thing that goes into it is making Muthiya { Dumplings} out of Methi / Fenugreek leaves. 

Undhiyu when prepared in any household is like a feast and its specially prepared on Uttarayan / Makar Sankranti festival. On that day people fly kites, enjoy and then have a feast of Undhiyu - Puri, daad Bhaat and Srhikhand along with papad and pickle during lunch. In-short a family get-together I can tell...

I guess its time to move on to the recipe. Let start it. I have orderly explained the step. Hope it will be easy for my readers and followers to follow, if making this dish. And before I could take the picture of the dish, it was almost half took a small portion of the dish. Would upload new pics, when I make it again...

For Muthiya:
Methi / Fenugreek Leaves 1 cup
Besan / Gram Flour 1 cup
Rice Flour 1 tbsp
Turmeric Powder 1 tsp
Red Chili Powder 1 tbsp
Coriander - cumin Powder 1 tbsp
Salt as per taste
Soda bicarb a pinch
Oil 1 - 2 tbsp + for shallow frying
Water for kneading

Vegetables and other ingredients:
Surti papdi 100 gms- 150 gms
Small Brinjals 4
Tindora 4 - 5
Potato 1 medium
Papdi Dhana 2 tbsp
Freshly Chopped Coriander leaves 2 - 3 tbsp
Salt as per taste
Soda Bicarb a pinch
Water 1 cup
Oil 1 tbsp

For Masalas:
Garlic 5 - 6
Ginger 1" piece
Green Chili 1 - 2 
Turmeric powder 1.5 tsp
Red Chili Powder 2 tbsp
Coriander - Cumin Powder 1.5 tbsp
Asafoetida a pinch

Step 1:
Chopping the vegetables...
Wash papdi and remove the string from the sides. Cut from the centre and check for any insects and continue tearing it into squares.

Wash Brinjals and remove its top stem. Slit brinjals into both the half ways {like a plus}, getting its wedges  and keep them in water.

Wash Tindora and cut its top and bottom rims and slit tindora into four long wedges.

Wash potato and peel its skin. Cut into cubes and keep in water.

Wash papdi dhana and keep ready.

Now lets move on to the next step.

Step 2:
Preparing the masala...
Peel garlic skin and put it into a mixer jar.

Remove the skin of ginger and put it also into a mixer jar.

Also put green chilies into the mixer jar and grind it well to a nice coarse paste.

Transfer the paste into a small bowl. Add turmeric powder, red chili powder, coriander - cumin powder and mix well and keep ready.

The next step is...

Step  3:
Preparing Muthiyas....

Separate the methi / fenugreek leaves and wash and transfer it into a kneading bowl.

Add besan / gram flour, rice flour, turmeric powder, coriander - cumin powder, salt, soda bicarb and oil and knead by adding water as per needed.
Note: The dough will stick to the palms, so better to grease oil into the palms when needed.

Shallow frying the Muthiyas....
Make very small size muthiyas from the methi / fenugreek leaves dough and keep ready.

Heat oil in a frying pan to shallow fry the muthiyas.

Once heated, add the muthiyas. Keep the flame to medium and shallow fry until brown all sides.

Transfer to a plate. Keep ready aside.

Moving on to the main part of the dish, preparing the Undhiyu...

Step 4:
Preparing Undhiyu...
In a pressure cooker, heat oil, Once heated add Papdi, Papdi Dhana and all the vegetables. Saute for a Minute.

Now add Coriander Leaves as well.

Add the masala paste and mix everything well.

Now add salt and a pinch of soda bicarb and mix.

Add water, mix well and cover and pressure cook for 3 whistles.

Once the pressure releases, open and add the Muthiyas.
Note: Place the muthiyas neatly one by one nearby.

Again close the lid, and pressure cook for 2 whistles.

Once pressure releases, open and transfer to a cooking pan very gently, as the muthiyas should not break.
Note: We are transferring it just for a minute to check for the masalas, and water consistency.

If the undhiyu looks dry, add needed water and cook for a minute.
If the undhiyu looks watery, keep on high to medium flame and cook until water goes away.

Garnish with Freshly Chopped Coriander Leaves.

Transfer to a serving Plate.

Serve with hot Puri's and shrikand. We always make Daad / Dal and Bhaat / steamed rice, as its great combination with undhiyu,
accompanying with papad's and mango pickle.

Sending this post to Cook With Green announced at Merry Tummy Event.


  1. Undhiyu is an epic dish i am very proud to being a gujarati...
    Lovely undhiyu

    1. Of course, same here. Proud to be a hardcore Gujarati.And Thanks

  2. Undhiyu looks delicious and healthy too .

  3. Never heard of this dish but its a beautiful combination of ingredients.

    1. Its basically an authentic dish of Gujarat. And Thanks a lot dear, glad that U liked it...

  4. This is something new :-) Looks so flavorful and beautifully written. YUMMY!

    1. Thanks a lot dear, feeling great with such words...

  5. Great combination of ingredients.. A must try!

  6. Interesting and healthy to me..must try :)

    1. DO try, and yes it is healthy as well as superbly Delicious...Thanks a lot...

  7. It looks delicious dear. I tried it once at friends place and loved it. I was looking for this recipe. Thanks for sharing. I will try it out. Love it. Yummy. :)

    1. Oh thats nice. DO try, sure U will love it..and Thanks a lot dear...

  8. This is a new dish to me, but sounds good that adding muthias to other vegetables.I like Gujrati dishes.

    1. Nice to know that U like Gujarati dishes. Adding muthias is main part of this dish and Thanks a lot..

  9. one of my fav dishes.. loved your version:)

  10. Thank you so much for this informative post. it will really really help the reader.
    Thank you so much again , i fount the same topic About undhiyu on another site.


Thank You for your valuable comments.

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