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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

Ingredients

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

Instructions

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.

Nutrition

Serving: 0g | Carbohydrates: 0g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 0mg | Potassium: 0mg | Fiber: 0g | Sugar: 0g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg