Hello everybody, it’s Drew, welcome to my recipe site. Today, I will show you a way to prepare a special dish, surti special umbadiyu. It is one of my favorites food recipes. For mine, I will make it a bit unique. This is gonna smell and look delicious.
Surti special Umbadiyu is one of the most favored of current trending foods in the world. It is appreciated by millions every day. It’s simple, it is quick, it tastes delicious. They are fine and they look wonderful. Surti special Umbadiyu is something which I’ve loved my entire life.
Great recipe for Surti special Umbadiyu. This is a seasonal dish made on highway travelling towards Valsad, India. Its made in a clay pot and has a really nice smoky flavour. I have tried to mimic in a slow cooker.
To get started with this particular recipe, we have to first prepare a few components. You can cook surti special umbadiyu using 19 ingredients and 8 steps. Here is how you cook that.
The ingredients needed to make Surti special Umbadiyu:
- Make ready 300 surti papdi
- Get 200 gram green tuver
- Make ready 100 gram ratalu (yam)
- Get 400 gram sweet potatoes (sakariya)
- Make ready 8 small potatoes
- Make ready 2 tablespoon sesame seeds
- Prepare 2 tablespoon ajwain
- Make ready 3 tablespoon coriander seeds
- Make ready 2 tablespoon fennel seeds
- Get 2 tablespoon peanuts
- Prepare 6 green chillies
- Prepare 1 small piece of fresh ginger
- Make ready 1 piece fresh turmeric
- Prepare 6 garlic cloves
- Make ready 1/2 cup fresh coriander
- Get 2 tablespoon lemon juice
- Make ready 3/4 cup peanut oil
- Take 1 tablespoon coriander powder
- Get Salt to taste
It is garnished with chopped peanuts and toasted grated coconut, and served with rice. Matla Undhiyu is a Gujarat's traditional recipe that is typically cooked in a Matla or earthen pot. In south Gujarat, it is also known as umbadiyu or ubadiyu. It's a Gujarati version of Barbeque.
Steps to make Surti special Umbadiyu:
- Wash potatoes and sweet potatoes thoroughly. Remove skin from yam. Cut yam and sweet potatoes in small round chunks. Make a slit in the potatoes.
- In a food processor blitz the peanuts. Do not over grind. Keep it coarse. - Grind the fennel, coriander and ajwain coarsely as well and mix it with the coarsely ground peanuts and sesame seeds.
- In a food processor add coriander, green chillies, lemon juice, garlic, fresh turmeric and ginger to a fine paste. Add this to the crushed peanuts and add 3/4 cup of preferably peanut oil. Add salt and coriander powder and mix everything well and set it aside for an hour.
- Stuff the masala in the yam, sweet potato and potatoes. - Coat the papdi with masala and use the remaining to coat the stuffed potatoes, yam and sweet potatoes.
- Traditionally its done in a clay pot but I have done this in a slow cooker. Brush oil on the inside of slow cooker pot.
- Spread half of coated surti papdi at bottom and spread stuffed potatoes, sweet potatoes and yam. Spread the remaining on top and cover and cook for at-least 6 hours on low heat. - Once done place a coal on bay leaves and add ghee and cover to give a smoky flavour.
In south Gujarat, it is also known as umbadiyu or ubadiyu. It's a Gujarati version of Barbeque. Matla undhiyu is cooked with various seasonal vegetables like potatoes, surti papdi, tuvar lilva, green chilies, fenugreek leaves and more. Undhiyu Recipe is a classic winter vegetable dish from Surat, Gujarat. It is cooked especially on Makar Sankranti.
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