Makar Sankranti Ubadiyu Recipe - Valsad Famous Ubadiyu at Home - Gujarati Recipes

Valsad is famous for it’s Ubadiyu which is traditionally prepared in earthen pots and is cooked without oil and water. Today we will make Valsad Ubadiyu at home. Though recipe looks complicated but it is very easy to make and has minimum steps. You can enjoy Ubadiyu with a slice of lemon and some sev.
Recipe:
Ingredients:

• 200 Grams Surti Papdi
• 300 Grams Surti Papdi Beans
• 100 Grams Purple Yam (Kand)
• 200 Grams Sweet Potatoes (Shakarkand)
• 1 Cup Coriander Leaves (Dhania)
• 12-15 Green Chilies (Hari Mirch)
• 10-12 Garlic Cloves (Lehsun)
• 1-1.5 Inch Ginger (Adrak)
• 1 Tablespoon Carom Seeds (Ajwain)
• 1 Tablespoon White Sesame Seeds (Safed Til)
• 1 Tablespoon Peanuts (Singdana)
• 1 Teaspoon Turmeric Powder (Haldi)
• 1.5-2 Teaspoon Dhana Jeera Powder
• Salt
• 2-2.5 Tablespoon of Oil

Procedure:

1. For preparing green masala in a mixer cup grind coriander leaves, green chilies, garlic cloves, ginger, carom seeds, sesame seeds and peanuts. [Note: Don’t add water while grinding]. To this grinded masala add turmeric powder, dhana jeera powder, salt and oil. Mix well.
2. Make crisscross cut to potatoes fill the masala inside.
3. Now in the remaining masala add surti papdi, suti papdi dana, purple yam and sweet potato. Mix well and coat the masala well to the vegetables. Now in the same bowl add the stuffed potatoes and mix it a little with other vegetables.
4. Now take two aluminum foil sheets on it keep the vegetables. Over the vegetables place two more sheets and prepare a packet. To seal the packet use a string to tie it well.
5. In a pressure cooker add some salt such that it covers the base and preheat for 10 minutes. After 10 minutes, place a stand in the cooker and place the packet over the stand. Cook for 30 minutes without whistle and ring. After 30 minutes turn the packet and cook for another 30 minutes. Ubadiyu is ready serve it with lemon and sev.

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