Sepu vadi

Ingredients

• 1 cup split white urad dal, soaked 6 hours
• 250 g spinach (palak), washed and chopped
• 1 cup curd, whisked
• 3 tbsp mustard oil and 1 tbsp ghee
• 1 tsp cumin seeds
• 1 tsp grated ginger
• 1 tsp coriander powder
• ½ tsp turmeric
• ½ tsp red chilli powder
• Salt to taste
• Oil for frying

Method

1. Grind the soaked dal with very little water into a thick paste. Add salt and beat it well.
2. Shape the paste into small balls or flat cakes and steam them for 15 minutes, or fry them in hot oil until golden. Cut larger pieces into bite-sized vadis.
3. Boil the spinach for 5 minutes, then grind it to a coarse purée.
4. Heat mustard oil and ghee, add cumin, ginger, turmeric, coriander and chilli powder, and fry for a minute.
5. Add the spinach purée and cook for 5 minutes. Lower the heat and stir in the curd.
6. Add the vadis and a cup of water and simmer for 15 minutes until the vadis are soft and the gravy is thick. Serve with rice.