Mukund Vadi type 1 (aka sepu vadi) pulses kofta in spinach yoghurt curry




The ingredients are :-


–        1) ½ cup urad dal, soaked for 5/6 hours.

–        2) ¼ cup, chana dal,

–        3) 3 teaspoons fennel seeds,(saunf)

–        4) 2 teaspoon black pepper corns,

–        5) 1 kg fresh spinach, (only leaves, stems removed)

–        6) 1 cup thick curds, beaten.

–        7) 1 or 2 green chilies,

–        8) 2 cloves,

–        9) 1 inch cinnamon,

–        10) 1 black cardamom, seeds only,

–        11) 3 to 4 green cardamom,

–        12) 3 tablespoon ghee (clarified butter)

–        13) salt to taste,

–        14) 1 teaspoon cumin seeds,

–        15) ½ teaspoon turmeric powder,

–        16) 1 teaspoon sugar (optional),

–        17) ½ teaspoon corn flour (optional),

–        18) Dry fruits,(cashew nuts, dry coconut, raisins etc.)  chopped, about ½ cup (optional)





To proceed :-

  • – 1) Grind the soaked udad dal to a fine paste and keep it aside for fermentation for 5 to 6 hours, you can keep it overnight.
  • – 2) Grind the chana dal (dry), 1 teaspoon fennel seeds and 1 teaspoon pepper corns to a coarse powder.
  • – 3) Mix this powder to the fermented urad dal and mix well.
  • – 4) After some time, (say 20 minutes, by this time the mixture would be manageable and will not stick to your hand.) form marble size balls of this mixture and keep them in a plate to dry a little. MUKUNDWADI1 KOFTA1
  • – 5) Boil some water and drop these balls in boiling water one by one. Keep them separate with the help of slotted spoon. When they are cooked, they will float over the water, Then take them on the plate.MUKUNDWADI1 KOFTA2
  • – 6) Take a bowl of cold water and add some ice cubes to it.
  • – 7) Meanwhile boil the same water (in which the balls were cooked) and drop the spinach leaves. Once they wilt, remove them from boiling water and drop the leaves in ice cold water.
  • – 8) Drain the water from the leaves (but do not squeeze them) and grind to a fine paste by adding the green chilies to the leaves.
  • – 9) Make a coarse powder of remaining fennel seeds, remaining pepper corns, cloves, both types of cardamoms and cinnamon.
  • – 10) Heat one tablespoon ghee in a pan and stir fry the balls to golden colour.
  • – 11) Remove them and add 1 more tablespoon of ghee and add cumin seeds and then add the spice powder and fry it on low flame.
  • – 12) Then add the turmeric powder.
  • – 13) Then add the well beaten curd to it and stir continuously otherwise the curds will loose its smoothness. If the curds, you are using is little sour, then add the sugar and corn flour to it, while beating. ( Both the sugar and corn flour are not required if the curds is fresh and sweet.)
  • – 14) When you see the ghee on top of curds, add the spinach paste and salt. Add some water and let the mixture simmer for two to three minutes.
  • – 15) Then add the balls and dry fruits, if using. Simmer for two to three minutes more, but let it not become too dry. The balls will soak the liquid and swell a little.
  • – 16) Enjoy with plain rice or roti. ( It is usually eaten with rice.)




As I mentioned, I have made some modifications in the original recipe. Traditionally the urad dal mixture is pressure cooked and then cut into pieces. Then the pieces are deep fried in mustard oil.

I usually avoid, deep frying.

You may find the bade in some shops. If you are planning to make meduvada or dahivada, then you can use the same batter for this recipe. You may use only moong dal if you wish.MUKUNDWADI1 DISH2

Though this is called sepu vadee also, sepu ( dill leaves ) are not used. You can mix dill leaves with spinach, if you wish.




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