Undhiyu recipe | Gujarati undhiyu | kathiyawadi undhiyu

Undhiyu is an authentic Gujarati dish known for its slightly spicy, sweet, and tangy flavors. It is prepared using a variety of fresh green vegetables, different types of papdi, and flavorful fenugreek dumplings (methi muthiya) cooked in a rich, spiced gravy.

In this recipe, I’ll share special tips to make undhiyu easily and efficiently. I’ve used an instant undhiyu masala, crispy methi muthiya, and pressure-cooked vegetables to significantly reduce the cooking time. Finally, everything is combined with the gravy and finished with a special tadka to recreate the delicious market-style flavor.

This recipe is simple to follow, even if you’re making undhiyu for the first time. I’ve also included the perfect ingredient ratios to achieve the authentic taste. This festive season, try this easy undhiyu recipe paired with puri and jalebi, and enjoy it with your friends and family!

1. First, I prepared undhiyu masala using besan I soaked the sev for 2 minutes to help it blend easily into the masala. I also added coarsely crushed peanuts, sesame seeds, desiccated coconut, and regular spices to enhance its flavor. This masala is quick and easy to make. If you don’t have sev, you can substitute it with roasted besan.
2. I fried the vegetables, which gives them a crispy texture and enhances their flavor. You can use your choice of vegetables and adjust the quantity based on your preference.
3. For the muthiya, I used fresh methi and coriander leaves along with wheat flour, gram flour, and a little semolina (rava). The semolina helps make the muthiya crispy, but you can use coarse wheat flour as an alternative. Once all the ingredients are combined, knead the mixture into a soft dough—avoid making it too hard. Make small-sized muthiyas for the sabzi.
4. Lastly, undhiyu tastes best when it has a slightly spicy and gravy-based consistency.

Please do visit my other related recipe collection like

• Dhokla / Muthiya / Handvo
• Street food recipes
• thali recipes collection

Recipe video

Undhiyu recipe | Gujarati undhiyu | kathiyawadi undhiyu

Author Nehas Cook Book

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Prep Time 20 minutes mins

Cook Time 30 minutes mins

Total Time 50 minutes mins

Course Curry

Cuisine Indian

Servings 8 servings

Ingredients

 

1x2x3x

For undhiyu masala

• ▢ 1 cup sev
• ▢ 3 tbsp coarsely crushed peanuts
• ▢ 3 tbsp white sesame seeds
• ▢ 2 tbsp desiccated coconut
• ▢ 2 tbsp coriander powder
• ▢ 2 tbsp red chilli powder
• ▢ ½ tsp turmeric powder
• ▢ Salt to taste
• ▢ 1 tsp garam masala
• ▢ 2 tbsp sugar
• ▢ 1 tbsp lemon juice
• ▢ 1 tbsp oil
• ▢ Some coriander leaves

For green paste

• ▢ 4 green chilli
• ▢ 1- inch giner
• ▢ 2- inch green turmeric - lili hardar
• ▢ ½ cup green garlic or 8-10 garlic cloves
• ▢ 1 cup coriander leaves

methi muthiya

• ▢ 1.5 cup chopped methi leaves
• ▢ ½ cup coriander leaves
• ▢ ½ cup wheat
• ▢ ½ cup gram flour
• ▢ 3 tbsp rava
• ▢ 1 tbsp green paste
• ▢ ¼ tsp turmeric powder
• ▢ 1 tsp red chilli powder
• ▢ 1 tsp coriander powder
• ▢ 1 tbsp sugar
• ▢ ¼ tsp baking soda
• ▢ 1 tbsp lemon juice
• ▢ 1 tbsp oil
• ▢ ¼ cup water or as required
• ▢ Oil for deep frying

For frying vegetabeles

• ▢ 100 grm sweet potatoes pieces
• ▢ 100 grm suran pieces
• ▢ 100 grm purple yum pieces
• ▢ 1 raw banana
• ▢ 5-6 small size brinjals
• ▢ 4-5 small size potatoes
• ▢ 4-5 green chilli
• ▢ Oil for frying

For pressure cooker

• ▢ 4 tbsp oil
• ▢ 1 tsp ajwain
• ▢ Pinch of hing
• ▢ 100 grm surti papdi
• ▢ 100 grm desi valor papdi
• ▢ 50 grm desi valor papadi
• ▢ 50 grm green peas
• ▢ 50 grm green pigeon peas - tuvar
• ▢ 50 grm green butter beans - green vaal
• ▢ 50 grm green chana - jinjara
• ▢ Salt to taste
• ▢ 1 tsp sugar
• ▢ ½ tsp turmeric powder
• ▢ ½ tsp red chilli powder
• ▢ 1 tsp coriander powder
• ▢ 2-3 tbsp prepared undhiyu masala
• ▢ Fried vegetables
• ▢ Masala stuffed vegetables
• ▢ 2 cup water or as required

For Gujarati undhiyu

• ▢ ½ cup oil
• ▢ 1 tsp mustard seeds
• ▢ 1 tbsp cumin seeds
• ▢ 4-5 dry red chilli
• ▢ 1 inch cinnemon
• ▢ 2 bay leaf
• ▢ 3-4 cloves
• ▢ Prepared green paste
• ▢ 1 tsp turmeric powder
• ▢ 2 tbsp red chilli powder
• ▢ 2 tbsp coriander powder
• ▢ 2 tbsp undhiyu masala
• ▢ 1 cup tomato puree
• ▢ Salt to taste
• ▢ 1 tsp turmeric powder
• ▢ ½ cup tamarind pulp
• ▢ 2 tbsp sugar
• ▢ Fried muthiya
• ▢ 1-2 cup hot water or as requied
• ▢ Garnish with coriander leaves.

Special tadka

• ▢ 3 tbsp oil
• ▢ 2 tbsp white sesame seeds
• ▢ 1 tsp kashmiri red chilli powder
• ▢ ½ tsp hing

Instructions

Making Undhiyu Masala

• In a mixing bowl, add 1 cup besan sev and some water and soak it for 2 minutes.
• Remove water; sev becomes soft, slightly mash it.
• Then add 3 tbsp coarsely crushed peanuts, 3 tbsp white sesame seeds, 2 tbsp desiccated coconut, 2 tbsp coriander powder, 2 tbsp red chili powder, 1 tsp turmeric powder, salt to taste, 1 tsp garam masala, 2 tbsp sugar, 1 tbsp lemon juice, 1 tbsp oil, and some coriander leaves. Mix well. Undhiyu masala is ready. Keep it aside.

Making Green Paste

• In a mixture jar, add 4-5 green chilies, 1 inch ginger, 2-inch green turmeric, ½ cup green garlic, and 1 cup coriander leaves. Without adding water, grind it. Green paste is ready. Keep it aside.

Making Methi Muthiya

• In a mixing bowl, add 1.5 cups chopped methi leaves, ½ cup coriander leaves, salt to taste, ½ cup wheat flour, ½ cup gram flour, 3 tbsp rava, 1 tbsp green paste, ¼ tsp turmeric powder, 1 tsp red chili powder, 1 tsp coriander powder, 1 tbsp sugar, ¼ tsp baking soda, 1 tbsp lemon juice, and 1 tbsp oil.
• Add ¼ cup water gradually and knead medium soft dough for muthiya.
• Now slightly grease your hand with oil and roll small-sized round muthiya.
• Heat oil and fry muthiya on medium flame till it becomes crispy and golden brown.
• Take out into a wire rack and keep it aside.

Frying Vegetables

• Heat oil and add 100 gm sweet potato pieces, 100 gm suran pieces, 100 gm purple yam pieces, and 1 raw banana. Fry it on medium flame till it becomes crispy and cooked 80-90%. Keep it aside.
• Then add 5-6 small-sized brinjals and fry them for 2-3 minutes. Take out into a wire rack and keep it aside.
• Then add 4-5 small-sized potatoes and fry them on medium flame till they become crispy on both sides.
• Now add green chilies and fry them for 1 minute. Take out into a wire rack.
• Then stuff fried brinjals, fried potatoes, and fried chilies with undhiyu masala and keep it aside.

For Pressure Cooker

• In a cooker, add 4 tbsp oil, 1 tsp ajwain, and a pinch of hing. Saute it.
• Then add 100 gm surti papdi and 100 gm desi valor papdi. Also, add 50 gm green peas, 50 gm green pigeon peas, 50 gm green chana, and 50 gm green vaal. Saute it.
• Now add 2 tbsp prepared undhiyu masala and 2 crushed methi muthiya. Mix well.
• Add 1 cup water and mix well.
• Then in undhiyu masala, add fried sweet potatoes, suran pieces, purple yam pieces, and raw banana pieces. Mix well and make a layer of vegetables on the papdi layer.
• Now place stuffed brinjals and potatoes on the upper layer.
• Add 1 cup water from its side.
• Pressure cook the vegetables on high flame for 2 whistles.
• When the pressure cooker cools down, open it. Vegetables are properly cooked.

Making Gujarati Undhiyu

• In a kadai, add ½ cup oil, 1 tsp mustard seeds, 1 tbsp cumin seeds, a pinch of hing, 4-5 dry red chilies, 1-inch cinnamon, 2 bay leaves, and 3-4 cloves. Saute it.
• Then add prepared green paste and saute it.
• Then add 1 tsp turmeric powder, 2 tbsp red chili powder, 2 tbsp coriander powder, and 2 tbsp undhiyu masala. Add some water and saute the masala till oil separates from its sides.
• Now add 1 cup tomato puree and salt to taste. Saute the gravy till oil separates from its sides.
• Then add pressure-cooked sabzi and mix well with the gravy.
• Now add ½ cup tamarind pulp and 2 tbsp sugar. Mix well.
• Then add fried muthiya and 2-3 crushed muthiya and 1 cup water from the sides. Mix and cover and cook the sabzi on low flame for 10 minutes.
• Now mix everything. For tadka, in a pan, add oil, sesame seeds, and curry leaves. Add sesame seeds, hing, and red chili powder. Mix well.
• Add tadka into undhiyu and mix well.
• Garnish with coriander leaves and serve undhiyu with puri and jalebi.

Notes

1. Soak besan sev so that it becomes soft and easily merges into the masala.
2. Green paste enhances the taste of undhiyu.
3. The addition of rava gives a crispy texture to muthiya; you can use coarse wheat flour instead.
4. Knead medium-soft dough for muthiya.
5. Fry muthiya on a medium flame.
6. The addition of some masala and crushed muthiya enhances the taste of papdi and dana.
7. Cook on a high flame for 2 whistles.
8. Add some water so that the muthiya absorbs the gravy and becomes soft.
9. Adding tempering enhances the taste of undhiyu.
10. Undhiyu taste great when it prepared slightly spicy and serve with puri

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