Palak Sepu Vadi -Urad Dal -Tenali Double Horse

Ingredients

• 2-3 bunches spinach, blanched & pureed
• 1 cup sepu vadi (recipe given below)
• 1 tbsp. oil
• 1 " cinnamon stick
• 2-3 green cardamoms
• 5-6 cloves
• 1/2 tsp cumin seeds
• 1/4 tsp asafoetida
• 1 tbsp coriander powder
• 1 tsp cumin powder
• 1/2 tsp turmeric powder
• 1 tsp red chilli powder
• to taste salt
• 1/2-1 tsp garam masala powder
• 2-3 tbsp yoghurt
• 1 tsp ghee / butter
• Sepu Vadi
• 1/2 cup urad dal (split black gram lentil), soaked overnight
• 1" ginger
• to taste salt
• 1/2 tsp coriander seeds
• 1/2 tsp fennel seeds
• 1/2 tsp cumin seeds
• 1/2 tsp peppercorns
• 2 whole red chilies, broken
• as needed oil to deep fry

Steps

• Mix together all the dry spices (except salt) in 1 cup water and keep aside. Heat oil and temper with cinnamon, cloves, cardamoms, cloves, cumin seeds and asafoetida. Saute for a few seconds.
• Add the spice mix and continue to simmer on a medium flame till the oil separates and the gravy reduces.
• Now add the spinach puree followed by the yoghurt, 1/2 cup water and salt. Mix well and continue to simmer for 2-3 minutes or till you get a desired consistency.
• Add the sepu vadi, cover and cook for a minute more. Switch off the 
• flame and let it remain covered for 5 minutes. Add the ghee and mix well.
• Serve as a side dish with any form of rice or Indian bread.
• Sepu Vadi - Dry roast coriander seeds, cumin seeds, fennel seeds, peppercorns and dry red chilies for a few seconds. Cool and grind into a fine powder.
• Grind the soaked and drained dal along with ginger into a paste. (Do not add any water). To it add 1 tsp. of the powdered spice and salt. Mix well.
• Spread it on a greased steel plate and steam for 10 minutes. Set aside to cool. Then cut into desired shapes.
• Heat oil in a pan and deep fry them in batches to a light golden colour. Drain on a kitchen towel and keep aside to cool.
• Store in an air-tight container in the refrigerator. It can also be frozen for a later use.

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