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Mukand Vadi Mattar

Mukand Vadi Mattar


  • 250gm dal urad washed
  • 10 kali mirch
  • 1 tsp jeera
  • 1 tsp saunf
  • a pinch of heeng

For gravy:

  • 200ml oil, 1tsp zeera
  • 50gm urad dal washed
  • 1 tsp turmeric powder
  • 1/2 cup yogurt
  • 1/2 cup tomato puree
  • 1tsp saunf powder
  • 1/2 tsp chilli powder
  • salt to taste
  • 100gm green peas
  • 1tsp coriander leaves chopped


Soak dal for 3-4 hours. Make a coarse paste in a mixie or grinder, add kali mirch, jeera, saunf and heeng

Tie the mixture in a muslin cloth and steam for 35-40 minutes in boiling water. Cool and cut into 1/2 inch dices.

Deep fry the prepared vadis in medium hot oil till they are golden brown and start floating on the top of the oil.

To prepare for gravy:
Heat 2 tbsp of oil. Add jeera, ground urad dal and turmeric powder and cook till dal is made. Add yogurt, tomato puree, saunf powder, red chilli powder and salt and also add green peas. Simmer till peas are cooked and the gravy becomes thick. Drop the vadis in the gravy and serve garnished with chopped coriander leaves.



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