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Urad pakodi ki sabzi

Urad pakodi ki sabzi

A special dish for rainy season.


For the pakodas:

  • 250 grams urad (white) dal (soaked overnight)
  • 1/2 tsp turmeric  powder
  • 1/2 tsp garam masala powder
  • 1/2 tsp red chilly powder
  • 1/2 tsp cumin  powder
  • 1/2 tsp cream (optional)
  • Salt to taste
  •  oil  to fry the pakodas

For the saag:

  • 1/2 tsp cumin or jeera seeds
  • 2 large onions (peeled and sliced)
  • 1 large tomato (diced)
  • 4 green chillies (diced)
  • 1 tsp ginger-garlic paste
  • 2 tbsps cooking oil
  • 1 cup water


  1. In a bowl, mash the soaked urad dal into a fine paste, and add the salt, turmeric, garam masala, jeera powder, red chilly powder and cream to it, mixing well.
  2. Pour an adequate amount of cooking oil into a pan, and allow it to heat on a medium flame.
  3. In the meantime, roll the urad dal mixture into small balls using your hands — one spoonful of the mixture should be enough for one ball. When the oil is hot enough, deep-fry these balls in the saucepan till they are golden-brown, then drain out the oil. Your pakodas are now ready.
  4. In another pan heat the two teaspoons of cooking oil. Add the jeera seeds, and then the chopped onion. Fry the onion till golden brown. Add the ginger garlic paste and fry a little longer. Then add the chopped tomato.
  5. Add in the green chillies and the fried pakodas. Stir very well, mashing the pakodas a bit, so the mixture has an even consistency. Add about one cup of water to the gravy; if you want the gravy to have a thinner consistency, add some more.
  6. Bring the mixture to a boil, allowing it to simmer for 10 minutes. Then serve piping hot, along with rice or chapattis.

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