Kullu Trout
This Himachali dish is made of urad dal dumplings in a spinach based gravy.
Sepu Badi Recipe by Chef Ajay Chopra
Cuisine

- Indian

Serves

- 2

Cooking Time

-30 Min

Difficulty

- Medium

Preparation Time

- 15 Min

INGREDIENTS

  • 1 cup Urad Dal
  • Water
  • Salt
  • Oil
  • 8 to 10 Green Cardamom
  • 5 Black Cardamom
  • 6 Cloves
  • 2 Bay Leaves
  • ½ tsp Nutmeg
  • 1 tbsp Oil
  • 1 tsp Red chilli powder
  • 1 tsp Coriander powder
  • Salt
  • ½ tsp Asafoetida
  • 1 cup Curd
  • 1 tsp Cumin powder
  • ½ tsp Turmeric powder
  • ½ tsp Fennel powder
  • 1 cup Spinach paste

HOW TO PREPARE KULLU TROUT

  1. 1

    Blend overnight soaked urad dal in a blender and make a paste, add salt and mix well.
  2. 2

    grease a tray with oil, speard sepu wadi mixture on the tray and steam it in a steamer for 15 to 18 minutes, cut it in dices and crisp fry in oil.
  3. 3

    in a pan dry roast green cardamom, black cardamom, cloves, bay leaves, nutmeg and crush in a mortar pestle and then fry in oil, add red chilli powder, coriander powder, salt, asafoetida and fry.
  4. 4

    add curd and stir continuously, add sepu badi cubes and cook.
  5. 5

    warm oil in a pan add cumin powder, turmeric powder, fennel powder and fry, add spinach paste and fry.
  6. 6

    add sepu badi and curd mix in it and cook till done.
  7. 7

    garnish sepu badi with red chilli powder and serve hot.
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Ajay Chopra

Chef

Chef Ajay Chopra is a master of progressive Indian cuisine. During his stint in the UK, he was voted one of the eight best Indian chefs of London. Not only has he helped change the perception of Indian cuisine in the proverbial West, he has earned a huge fanbase for his contemporary take of traditional Indian dishes. Chopra has also been a judge on MasterChef India, and has anchored some of LF’s most successful shows.

Other Shows by host:
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