Traditional Home Made Sepu Badi – Made in Mandi

Product Details

Delve into the heart of Himachali cuisine with our Sepu Badi, a cherished delicacy from the Mandi district. Traditionally served during the grand Dham feasts, these lentil dumplings are crafted from soaked and ground urad dal, steamed to perfection, and lightly fried to achieve a delightful texture.

When simmered in a rich gravy of spinach, curd, and aromatic spices, Sepu Badi transforms into the iconic Sepu Badi Madra, offering a taste that’s both comforting and exotic. Whether you’re recreating traditional recipes or exploring new culinary horizons, our Sepu Badi brings the authentic flavors of Himachal to your kitchen.

🌟 Key Features (with Icons):

🌱 Natural Ingredients – Pure urad dal without additives
🧂 Versatile Use – Ideal for various curries and stews
🧵 Handcrafted – Prepared following traditional methods
🧊 Storage – Long shelf life when stored in a cool place
🇮🇳 Authentic Origin – Sourced directly from Himachal Pradesh

💡 Cooking Suggestions:

• Sepu Badi Madra: Cook fried Sepu Badi in a gravy of spinach puree, curd, and spices like cumin, coriander, and fenugreek. Serve hot with steamed rice.

• Quick Curry: Simmer Sepu Badi in tomato-onion gravy for a quick and tasty side dish.

How to Cook Sepu Badi Curry:

1. Heat oil in a pan and add aromatic spices like bay leaf (tej patta), big cardamom (badi elaichi), clove (laung), and a pinch of nutmeg powder (javitri). Enhance the flavors with basic spices like coriander and cumin powder.
2. Add spinach paste to the pan and let it cook.
3. Stir in fresh curd, cooking until the oil separates from the mixture.
4. Pour in water and add the fried Sepu Badi pieces. Simmer until the badi softens and the curry achieves a smooth consistency.
5. Garnish with freshly chopped coriander for an authentic touch.

The result is a rich, flavorful dish that embodies the spirit of Himachali cuisine. Serve it with steamed rice to experience the heartwarming flavors of this Himalayan specialty.

Sepu Badi isn’t just a dish; it’s a slice of Himachal’s culture, offering a delicious journey through the traditions of Mandi