HomeIndian Cuisine Awadhi Cuisine Seodha from Awadhi Cuisine

Seodha from Awadhi Cuisine

Comments : 20 Posted in : Awadhi Cuisine, Blogging Marathon, Curry, Festive Cooking, Healthy food, Indian Cuisine, legumes, Mughlai, Ocassions, Protein Rich Food, Shallow Fried, Steamed on by : ArchanaPotdar Tags: , , , , , , , , , , , , , , ,

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Seodha from Awadhi cuisine is one of the lost treasures of Indian Cuisine.

I read about Seodha in Huffington post and loved it.

Using arbi or colocasia leaves with urid dal or split black lentil Seodha fits perfectly in the current Blogging Marathon theme Protein rich diet.

Arbi leaves smeared in Urid dal and steamed.

Seodha from Awadhi Cuisine

Awadhi cuisine is from around Lucknow and is influenced by Mughal and Bhojpuri cuisine.  The cooking techniques are similar to Central Asia, Middle East, Kashmiri and Hyderabad cuisine. Awadhi cuisine uses a lot of milk, paneer, khoya and cream and is rich. The Awadhi Dastarkhana had a big spread and the dishes were prepared according to the season.

Coming back to the post in Huffington post the authoress, Nousheen Khan has talked at length about her childhood and the fresh food she has eaten. She wants to rescue these Awadhi dishes from obscurity.  She has said, “I remember three dishes, partially because of the taste but also due to the allure of their exotic names—seodha, rikocha and dukhatta.”

I tried and searched for the recipe online and could not find it. So I have followed the recipe as mentioned in the post by Nousheen Khan.

Here is her memory of Seodha,” Out of the three, seodha is perhaps the most back-breaking one. It is a dish whose main ingredients are colocasia leaves (arbi patta) and urad dal. The dal is soaked overnight and ground into a paste. Each arbi leaf is then painstakingly cleared of its multiple veins, some of which are very fine. An expert hand is required for this job else the leaf could tear easily. The urad dal paste is applied on the leaf and another leaf is placed on top of it. This process is repeated for at least four or five leaves. It is then rolled into a tight cylinder shape and horizontally cut into round pieces. Some more of this glutinous urad dal is applied on each side of the cut, round pieces to ensure that the leaves stick together. It is then shallow fried and dropped into delicious onion based gravy. This dish tastes best with rice. It is a wonderful melange of flavours in the mouth—the succulent leaves, the fragrant dal and the curry which expertly balances the dish.”

Now when I started making this I made changes as the arbi leaves need something sour to cut down the itchy oxalate crystals present, so I needed to balance the sour taste.  I used tender leaves and hence did not have to do the clearing of veins.

Halfway through the recipe, I realised that I do not have any Awadhi gravy that I can depend on. So I messaged Srivalli and Vaishali, Vaishali rang me up and we spoke the result was this delicious gravy that Vaishali has on her space.  My search for the onion gravy talked about in the original recipe is still on. Ping me if you have some recipes.

Seodha from Awadhi Cuisine

Read on to see the changes I made in the arbi leaves  Patra as for the gravy I have not made any changes.

The main ingredients for the Alu wadi or Patra here is the arbi leaves, urid dal, tamarind, jaggery.

The main ingredients for the Awadhi gravy are onion, tomatoes, cashew nuts, melon seeds, poppy seeds, milk.

Do try making this delicious recipe I agree it takes time but the result is finger-licking delicious.

Seodha from Awadhi Cuisine

Seodha from Awadhi cuisine

A delicious example of the rich  Awadhi Cuisine that is rich in proteins!
Prep Time30 mins
Cook Time1 hr
Total Time5 hrs 30 mins
Course: Accompaniments, Dinner, Festival Cooking, Side Dish
Cuisine: Awadhi Cuisine, Indian
Keyword: Patra in Awadhi Gravy, Protein-Rich Food, Seodha from Awadhi cuisine
Servings: 8 people


For the Seodha:

  • 4 arbi leaves/colocasia leaves

To Grind:

  • 250 grams urid dal soaked for 4 hours
  • 4 Green chillies
  • 8 cloves garlic
  • 1 inch Ginger piece
  • Lemon sided ball of tamarind
  • 2 tbsp Red Chilli powder
  • 1 tbsp Jaggery
  • Salt to Taste

For the Gravy:

  • 1 tbsp Oil
  • 1/2 tsp Jeera/cumin seeds
  • 1 tejpatta/bay leaf
  • 2 onions finely chopped
  • 5-6 cloves garlic
  • 1 inch piece ginger
  • 10-15 Cashew Nuts
  • 2 tbsp magaz tari/melon seeds
  • 2 tbsp poppy seeds
  • 6 Tomatoes pureed
  • 1/4 tsp garam masala
  • 1/2 tsp Red Chilli powder
  • 1/2 tsp Haldi/turmeric powder
  • Salt to Taste


To make the Soedha:

  • Wash the leaves the water never stays on them. So I will not say dry them just spread them out on a newspaper to dry up.
  • Meanwhile grind the ingredients under the label to grind list to a paste. Try and use minimum water.
  • Adjust the seasoning and transfer to a bowl big enough to dip your hand.
  • Since I used tender leaves I did not need to clear the veins.
  • Use the largest leaf and place the leaf on the kitchen platform the vein side up.
  • Apply a thin layer of the paste on the leaf.
  • Lay another leaf on the batter surface and spread the batter again covering the entire leaf.
  • Repeat with the third and fourth leaf.
  • Fold the sides of the leaf and the curved edges from the top so that you get a rectangle.
  • Now make a tight roll of the leaf. Cover the leaf with the remaining batter from all sides.
  • In the pressure cooker, remove the weight or vent and on a metal sieve place a plate upside down now transfer the roll in the cooker and steam for 20 minutes.
  • Let it cool completely before slicing the roll.
  • Shallow fry the rolls until golden brown on both sides.
  • You can eat these rolls as a side dish.

To make the Gravy:

  • Heat oil then splutter the cumin seeds add the bay leaf too .
  • Add chopped onions and sauté till pink.
  • Add ginger garlic paste and sauté till the raw smell goes away.
  • Make a fine paste of melon seeds, poppy seeds and cashew nuts. Add this paste and cook for a few minutes.
  • Add pureed tomatoes.
  • Cook on slow fire till the mixture dried up.
  • Add milk and cook till the oil comes up.
  • Place the Soedha in the serving bowl add the gravy on top.
  • You can garnish the dish with fresh cream and coriander leaves but I was too hungry to anything more.

Day 14


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20 thoughts

  • September 16, 2017 at 9:15 am

    Archana , I had been waiting for this dish ! It looks and sounds fabulous . I make these patra the Gujju way , but making it Awadhi is going to be great . I am
    glad you liked the gravy recipe .
    A must make ! Will be trying it very soon .

  • September 16, 2017 at 4:58 pm

    Am hearing this dish for the first time Archana, what a beautiful dish, wish i get those colocasia leaves to give a try to this ultimate dish.

  • September 16, 2017 at 6:45 pm

    Wow thats a lovely dish Arch, I love awadhi cuisine, and this is a yummy dish!

  • September 17, 2017 at 3:11 am

    So many recipes get lost because of lack of documentation. Glad you are trying a recipe and making a note of it for someone else to try in case

  • September 17, 2017 at 8:14 pm

    I usually make patra .. But cooking it a gravy is simply a nice idea.. Will try this out next time!!

  • September 17, 2017 at 10:08 pm

    All I think of when I hear colacosia leaves is pathra. This looks like a beautiful alternative. Love your pics and presentation!

  • September 18, 2017 at 1:28 am

    I love anything with patra… we make a curry with small patra and ridge gourd. This curry looks so so so delicious, back breaking or not its something I would definitely love to try.

  • September 18, 2017 at 10:26 am

    This so much resembles paatra but except for the filling. I once tasted when Princi brought it for us during the meet and loved it so much. So I am sure I would like this too. Fantastic presentation..

  • Sapna
    September 18, 2017 at 8:44 pm

    I am yet to explore Awadhi cuisine. The cure looks absolutely lip smacking.

  • September 18, 2017 at 9:57 pm

    I fell in love with the Awadhi cuisine and love its history as well. This recipe is awesome with those colacasia leaveas. Great pick and an amazing share.

  • September 20, 2017 at 8:31 pm

    Love this recipe.. look amazing and very new for me.

  • Nalini
    September 22, 2017 at 3:11 pm

    This is a new dish to me,sounds interesting.

  • September 25, 2017 at 2:45 pm

    what a cracker of a recipe ! great one – and interesting to read that awadhi cuisine was influenced by hyderabadi too ! this is like the maharashtrian paatra in a delicious gravy ! yummmm
    PS : bookmarking

  • October 3, 2017 at 3:04 pm

    This recipe is very new to me. Very interesting.. Would like to taste this.

  • Pingback: Best of 2017

  • March 12, 2018 at 3:44 am

    Tell you the truth, I have not tried any of awadhi recipes. This dish with Patra sounds delicious with rich and nutty flavourful gravy.

    • ArchanaPotdar
      March 12, 2018 at 10:00 pm

      It is yummy.

  • March 12, 2018 at 4:43 am

    I had seen it in a TV show too.. amazing how a particular dish is served as a snack in one part of India and as a curry in another..
    Looks delicious !

    • ArchanaPotdar
      March 12, 2018 at 9:59 pm

      True Shobha I think if anything food binds the world together.

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