Undhiyu recipe

Surti undhiyu recipe – a traditional Gujarati style of making mixed vegetable curry.

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Undhiyu Recipe |How to make Gujarati Undhiyu | Surti Oondhiyu

The gravy has nutty taste because it is made from peanuts, sesame seeds and coconut.

Traditionally it is made in clay pot aka ‘Matki’ or ‘Matlu’. The masala and vegetables are added in the matki. It is sealed properly and then placed upside down in the fire pit dug into the ground.

Still now a day this method is alive in my village. I used enjoyed eating this whenever I went to my village. You will have unique flavor and aroma when it is made in clay pot.

To make this undhiyu restaurant style, deep fry all the veggies one by one except papadi, peas and stuffed veggies. Add fried one later along with muthia.

I have made little healthier by making it in pressure cooker just like my mother-in-law.

There are many elements going on while making it, But I have divided into steps. It looks lengthy but it is not that hard to make at all.

Check out other Gujarati recipes
Kuler ladoo  //  Sukhdi  //  dal dhokli  //  Lasaniya batata


How to make undhiyu recipe (Step by Step Recipe with Photos):


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1) First to make masala, take peanuts and sesame seeds in a grinder. Grind into powder.
Undhiyu Recipe |How to make Gujarati Undhiyu | Surti Oondhiyu

2) Take it into a bowl. Add desiccated coconut.
Undhiyu Recipe |How to make Gujarati Undhiyu | Surti Oondhiyu

3) Add remaining ingredients (chopped coriander leaves, grated ginger, chopped chilies, green garlic, red chili powder, salt, sugar, lemon juice).
Undhiyu Recipe |How to make Gujarati Undhiyu | Surti Oondhiyu

4) Mix well till it gets incorporated. And keep it aside. NOTE: Instead of chopping chilies, coriander and all separately, take all the masala ingredients into the grinder or food processor, pulse it till you get coarse grinded mixture.
Undhiyu Recipe |How to make Gujarati Undhiyu | Surti Oondhiyu

5) Prepare all the veggies. Below in the back fresh pigeon peas and surti papadi. At front, left to right – Yam (suran), Purple yam (kand or ratalu), sweet potatoes
Undhiyu Recipe |How to make Gujarati Undhiyu | Surti Oondhiyu

6) Make cross ‘+’ slit to potatoes and small eggplants and stuff it with prepared masala. This won’t use all the masala, you will have much leftover, we will use in the recipe later.
Undhiyu Recipe |How to make Gujarati Undhiyu | Surti Oondhiyu

7) Heat the oil in a pressure cooker, once hot add add pigeon peas and papdi.
Undhiyu Recipe |How to make Gujarati Undhiyu | Surti Oondhiyu

8) Add yam, purple yam and sweet potatoes with extra masala. Mix well.
Undhiyu Recipe |How to make Gujarati Undhiyu | Surti Oondhiyu

9) Add water, mix, and check salt. Gently add stuffed veggies. After adding these do not stir otherwise masala will come out. Cover it and let it cook for 2 whistles on medium-high heat.
Undhiyu Recipe |How to make Gujarati Undhiyu | Surti Oondhiyu

10) While it is pressure cooking, let’s make methi muthia. Wash the methi leaves very well. I have kept them in cold water for 15 minutes, so all the dirt will settle down at the bottom, then I took leaves, squeeze extra water gently using hand.
Methi Muthia Recipe | Steamed methi muthia | Fried Muthia recipe

11) Take atta, besan, salt, sugar, turmeric, chili powder with ginger paste and green chilies in a bowl. Mix it.
Methi Muthia Recipe | Steamed methi muthia | Fried Muthia recipe

12) Add 3 tablespoons of oil. Rub it into flour with fingertips.
Methi Muthia Recipe | Steamed methi muthia | Fried Muthia recipe

13) Then add washed fenugreek leaves and lemon juice.
Methi Muthia Recipe | Steamed methi muthia | Fried Muthia recipe

14) Again mix it with hands.
Methi Muthia Recipe | Steamed methi muthia | Fried Muthia recipe

15) Start making dough by adding little water at a time. Sometimes you might not need any water to make dough.
Methi Muthia Recipe | Steamed methi muthia | Fried Muthia recipe

16) Grease your hand with little oil and make small sized muthias like this.
Methi Muthia Recipe | Steamed methi muthia | Fried Muthia recipe

17) Heat the oil to deep or shallow fry and meanwhile it is getting ready, shape all the muthias same way. While shaping them it starts to stick to your hand then wash hands, again grease and shape.
Methi Muthia Recipe | Steamed methi muthia | Fried Muthia recipe

18) Now oil is hot, fry the muthias.
Methi Muthia Recipe | Steamed methi muthia | Fried Muthia recipe

19) Keep moving them around for even browning. Fry till they are crisp and golden brown from all sides.
Methi Muthia Recipe | Steamed methi muthia | Fried Muthia recipe

20) Then drain the extra oil using slotted spatula.
Methi Muthia Recipe | Steamed methi muthia | Fried Muthia recipe

21) Remove it to the paper towel lined plate. Keep it aside till needed.
Methi Muthia Recipe | Steamed methi muthia | Fried Muthia recipe

22) Let the pressure go down itself then open the cover, it will look like this and you will have nice aroma.
Undhiyu Recipe |How to make Gujarati Undhiyu | Surti Oondhiyu

23) Add fried muthia and simmer for 5 minutes on medium-low heat. I have removed it to other pan because my pressure cooker is too small and so I was not able to mix properly. Garnish with coriander leaves. It is ready to serve.
Undhiyu Recipe |How to make Gujarati Undhiyu | Surti Oondhiyu

Serving suggestion: Undhiyu is served with poori and shrikhand as a meal. It can be served with phulka roti or paratha as well.

Join our Facebook Group for kitchen tips, recipes. If you made the recipe, share your photo.

Undhiyu Recipe |How to make Gujarati Undhiyu | Surti Oondhiyu

Undhiyu Recipe |How to make Gujarati Undhiyu | Surti Oondhiyu
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Undhiyu recipe

US measuring cups are used (1 cup = 240 ml)
Course Main Course
Cuisine Gujarati, Indian
Prep Time 45 minutes
Cook Time 35 minutes
Total Time 1 hour 20 minutes
Yield 6 servings
Author Kanan

Ingredients (1 cup = 240 ml)

For Masala:

  • ¼ cup Peanuts coarsely ground
  • ¼ cup Sesame seeds coarsely ground
  • cup Desiccated coconut
  • ½ cup Cilantro or coriander leaves finely chopped
  • 5-6 Green chilies finely chopped
  • 2 teaspoons Ginger paste or freshly grated or crushed
  • 4 sprigs Fresh green garlic finely chopped (Instead use 2 teaspoon of garlic paste)
  • 2 teaspoons Red chili powder
  • 1 tablespoon Sugar
  • Salt to taste
  • 2 tablespoons Lemon juice

Vegetables needed for undhiyu recipe:

  • 3-4 tablespoons Oil
  • 4-5 Baby potatoes
  • 3-4 Small baingan (baby eggplant)
  • 1 cup Valor (surti papdi or sem ki phali) string removed
  • ½ cup Fresh tuvar dana fresh pigeon peas
  • ½ cup Purple yam (Kand or ratalu) cut into ½ inch pieces, optional
  • ½ cup Suran (Elephant foot yam or Jimikand) cut into ½in ch pieces, optional
  • ¾ cup Sweet potatoes cut into ½ inch pieces
  • 2 cups Water
  • 1 tablespoon Cilantro or coriander leaves chopped for garnishing

For methi muthia:

  • 2 ½ cups Fenugreek leaves (Methi leaves) plucked, measured then washed
  • ½ cup Whole wheat flour (Chapati atta)
  • ½ cup Besan (gram flour)
  • 3 Green chilies chopped finely
  • 1 teaspoon Ginger paste or freshly grated or crushed
  • ¼ teaspoon Turmeric powder
  • 1 teaspoon Red chili powder
  • Salt to taste
  • 2 ½ teaspoons Sugar
  • 1 teaspoon Lemon juice
  • 3 tablespoons Oil
  • 2-3 tablespoons Water or more or less
  • Oil to fry muthia

Instructions

Making masala:

  1. take peanuts and sesame seeds in a grinder. Grind into powder.
  2. Take it into a bowl. Add desiccated coconut.
  3. Add remaining masala ingredients.
  4. Mix well till it gets incorporated. And keep it aside.
  5. NOTE: Instead of chopping chilies, coriander and all separately, take all the masala ingredients into the grinder or food processor, pulse it till you get coarse grinded mixture.

Preparing vegetables:

  1. Chop the veggies as mentioned.
  2. Make cross '+' slit to potatoes and small eggplants and stuff it with prepared masala.
  3. This won't use all the masala, you will have much leftover, we will use in the recipe later.

Making undhiyu recipe:

  1. Heat the oil in a pressure cooker, once hot add add pigeon peas and papdi.
  2. Add yam, purple yam and sweet potatoes with extra masala. Mix well.
  3. Add water, mix, and check salt.
  4. Gently add stuffed veggies. After adding these do not stir otherwise masala will come out. Cover it and let it cook for 2 whistles on medium-high heat.

Making methi muthia:

  1. While it is pressure cooking, let’s make methi muthia. Wash the methi leaves very well and then chop.
  2. Take atta, besan, salt, sugar, turmeric, chili powder with ginger paste and green chilies in a bowl. Mix it.
  3. Add 3 tablespoons of oil. Rub it into flour with fingertips.
  4. Then add washed, chopped fenugreek leaves and lemon juice.
  5. Again mix it with hands.
  6. Start making dough by adding little water at a time. Sometimes you might not need any water to make dough.
  7. Grease your hand with little oil and make small bite sized muthias.
  8. Heat the oil to deep or shallow fry and meanwhile it is getting ready, shape all the muthias same way.
  9. Now oil is hot, fry the muthias.
  10. Keep moving them around for even browning. Fry till they are crisp and golden brown from all sides.
  11. Then drain the extra oil using slotted spatula.
  12. Remove it to the paper towel lined plate. Keep it aside till needed.
  13. Add fried muthia to pressure cooked veggies and simmer for 5 minutes on medium-low heat.
  14. Garnish with coriander leaves.
  15. Turn off the stove

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