13 Nov Ubadiyu

Posted at 10:32h in Healthy by

Ubadiyu is a traditional winter delicacy from South Gujarat, especially popular in places like Valsad, Navsari, and Surat, Gujarat state, It’s similar to undhiyu but has a more earthy, smoky flavor because it’s traditionally cooked in an earthen pot (matlu) buried in the ground and heated with cow dung cakes.

Here’s a modern home-style ubadiyu recipe with a twist , giving you the same earthy flavours ,made in an earthern pot without the underground pit method.

Ingredients

  • 1 cup small purple yam (ratalu), cubed
  • 1 cup surti or any papdi (broad beans),split
  • 1 American sweet corn ( cut into roundels)
  • 1 cup baby potatoes and sweet potatoes , cubed
  • 2–3 small brinjals, slit
  • 1 cup Tuver( pigeon peas)
  • Few Turmeric or banana leaves
  • Mint stems with leaves
  • Any fresh prepared dough for sealing lid.

 

For the Coarse Masala Paste

  • 1½ cups fresh coriander, chopped
  • ¼ cup green or fresh garlic, crushed
  • 2 tbsp green chillies, crushed
  • 1 tbsp ginger, crushed
  • 2 tbsp sesame seeds
  • 2 tbsp grated coconut (optional)
  • 1 tbsp lemon juice
  • 1 tbsp sugar
  • 2 tbsp oil
  • Salt to taste

Mix all ingredients together to form a coarse paste.

COOK TIME

60 minutes

CALORIES

280 to320 calories

 

PROTEIN

8 to 9 gm

FIBER

10gm

CARBOHYDRATES

45 to 50 gm

 

SERVES

6

Instructions with pictures
  1. Marinate the vegetables:
    In a large bowl, mix each of above vegetables with the masala mixture and a few spoons of oil. Let them rest for 15–20 minutes.

  2. Layering:
    In a heavy-bottomed earthen pot or triply steel pan drizzle a bit of oil.
    Firstly layer with banana or turmeric leaves. Then layer with mint leaves. Place the marinated root vegetables (yam, potatoes, sweet potatoes) at the bottom. Add marinated papdi, tuver, corn and brinjals. Sprinkle leftover masala. Add about ½ cup of water. Again layer with Mint leaves. Cover the whole with big leaves.

  3. Cooking: Cover tightly with a lid. For even cooking seal the lid on all sides with any fresh dough .Cook on low flame for 30–40 minutes, shaking the pot occasionally (do not stir).

  4. Finishing Touch:
    Gently mix everything before serving to coat the veggies evenly with masala.
  5. Serve –

    Serve Ubadiyu hot with ….Bajra or Jowar rotla, Chaas (buttermilk), Green garlic chutney

Vegan Variation – Use almond/soy milk + 1 tsp lemon juice instead of buttermilk.

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Notes: You can add Indian winter vegetables of your choice for added flavour and increasing nutrition. This recipe is High in fiber → Supports digestion and keeps you full. Rich in antioxidants from fresh herbs, green garlic, and vegetables. Good plant-based protein from legumes (tuvar, peas) and corn Moderate in calories — suitable as a one pot balanced meal. Low cholesterol, since it’s mostly plant-based and uses little oil.
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