Kathiyawadi Sev Padelu Shaak
Kya aap ke saat bhi kabhi-kabhi aisa hota hai jab fridge kholo toh kuch sammaj nahi aata, right? Koi sabzi nahi, kuch interesting nahi, aur man karta hai kuch ghar ka, desi, chatpata khaane ka. Ab aise mein kya karein? Toh suno, main aapke liye layi hoon ek Kathiyawadi special dish that’s a lifesaver for those ‘no-vegetable’ days and yet tastes so amazing that it’s served on special occasions too! Hum baat kar rahe hain Kathiyawadi Sev Padelu Shaak ki!
Dekho, agar aap Gujarat ke bahar rehte ho, toh ho sakta hai aapne iske baare mein zyada na suna ho, but trust me, this dish is a superstar, especially in Gujarat aur hamare Jain viewers ke beech toh iski alag hi fan following hai! Why? Because this simple shaak is made from Besan (gram flour) and Dahi (yogurt)—ingredients that are hamesha available in every Indian kitchen. Hum ise Paryushan jaise pavitra avsaron par, Tithi days par, aur haan, un dino par bhi banate hain jab ghar mein koi sabzi na ho. Isse kehte hain asali jugaad!
This dish is unique because it’s a beautiful combination of a tangy, spiced Kadi (yogurt-based gravy) and homemade, soft Sev (chickpea noodles) that are literally ‘dropped’ into the boiling Kadi. Isi liye iska naam hai ‘Padelu’ (dropped) Shaak. The best part is the texture: the Sev Padelu is super soft, spongy, aur woh Kadi ke saare chatpate flavours ko absorb kar leta hai. And the final touch? That sizzling hot Tadka with white sesame seeds and Kashmiri Mirchi—uff, khushboo hi itni amazing hoti hai ki padosi bhi poochhenge ki kya ban raha hai! Serve it with hot bhakri or simple rice, aur aapka new favourite comfort food ready hai. Toh chalo, apni sabzi-free pantry ko celebrate karte hain is mazedaar dish ke saath!
Ingredients:
For Sev Padelu:
- 1 cup Besan (Gram Flour)
- Salt (as per taste)
- 1.5 tsp Dhania Powder (Coriander Powder)
- 2 tsp Kashmiri Mirchi Powder (Red Chili Powder)
- 1/2 tsp Haldi Powder (Turmeric Powder)
- Half tsp Ajwain (Carom Seeds)
- 1.5 tbs Oil (for Moin/binding)
- Water (for binding)
For Kadi (Gravy):
- 1 cup Sour Curd (Dahi)
- 2 cups Water
- 1 tsp Besan (Gram Flour)
- Salt (as per taste)
For Kadi Tempering (Masala Base):
- 2 tsp Oil
- 1 tsp Rai (Mustard Seeds)
- 1 tsp Jeera (Cumin Seeds)
- 1/2 tsp Hing (Asafoetida)
- 1/2 tsp Haldi Powder
- 1.5 tsp Dhaniya Powder
For Final Tadka (Garnishing):
- 2 tbs Oil
- 2 tsp White Sesame Seeds (Safed Til)
- 1 tsp Kashmiri Mirchi Powde
- 1 tsp Kasoori Methi (Dried Fenugreek Leaves)
The Nutritional Value:
Besan (1 cup): Yeh hai protein ka main source. Besan is high in protein and fiber. Approx. 387 calories, 22g protein, 58g carbs, and 10g fiber.
Sour Curd (1 cup): Kadi ka base aur probiotics ka source. Approx. 150 calories, 10g protein, 12g carbs.
Oil/Ghee (Total ~3.5 tbs): Used for binding and tempering. Approx. 420 calories, 0g protein/carbs. Flavour aur tadke ke liye zaroori hai!
The entire recipe batch (Shaak) contains an estimated 957 calories, 32g protein, 70g carbs, and 10g fiber. It’s surprisingly filling and packed with good protein!
Your Step-by-Step Guide to Kathiyawadi Sev Padelu Shaak:
Chalo, ab is Kathiyawadi gem ko banana shuru karte hain!
- Prepare the Besan Dough (For Sev Padelu):
- Take 1 cup besan in a mixing bowl. Add salt, 1.5 tsp Dhania Powder, 2 tsp Kashmiri Mirchi Powder, 1/2 tsp Haldi Powder, Half tsp Ajwain, aur 1.5 tbs oil (for binding).
- Now, gradually add thoda-thoda water at every stage as you bind this into a semi-solid dough.
- Remember, the dough shouldn’t be too hard; keep it soft and slightly sticky.
- Mix the Kadi Base (Gravy):
- In a separate bowl, thoroughly mix 1 cup sour curd with 2 cups water.
- Into this, add 1 tsp Besan and mix it well until there are no lumps.
- This Besan addition gives the Kadi some thickness, jo bahut zaroori hai for that gravy consistency!
- Cook the Kadi:
- Heat 2 tsp oil in a kadhai. Add 1 tsp Rai and 1 tsp Jeera. Once they crack (pop), add 1/2 tsp Hing.
- Then, add 1/2 tsp Haldi Powder aur 1.5 tsp Dhaniya Powder. Mix everything well, and let the masala cook on a slow flame for about one minute.
- Now, pour the Kadi mixture (yogurt and water mix) into the kadhai.
- Add salt and stir continuously until the mixture starts to boil. Stirring is the key, because we don’t want the yogurt to curdle!
- Drop the Sev Padelu:
- When the Kadi mixture is boiling properly, grease a channi (strainer) with oil.
- With the help of your palm, press the besan batter onto the channi. The sev strands will drop into the boiling Kadi. Ise hi toh ‘Padelu’ (dropped) kehte hain!
- Let the shaak cook until it gets one more boil. Tip: You’ll know the sev is cooked when it floats on the top.
- The Final Sizzling Tadka:
- Take 2 tbs oil in a small pan. Into that, add 2 tsp white sesame seeds (safed til).
- When the seeds start crackling, add 1 tsp Kashmiri Mirchi Powder aur 1 tsp Kasoori Methi. Turant pour this hot sizzling tadka over the boiling Sev Padelu Shaak. This Tadka is the ultimate flavour bomb that completes the dish!
- Serve this amazing Kathiyawadi Sev Padelu Shaak with hot bhakri or plain rice. Enjoy this simple, yet super tasty dish!
