Sepu Badi

Sepu Badi: A Traditional Delicacy from Himachal Pradesh

Sepu Badi is a treasured dish from the picturesque district of Mandi in Himachal Pradesh, celebrated as a key feature of Mandi’s famous Dham—a traditional festive feast. Made from urad dal (black lentil), this delicacy is a testament to the rich culinary heritage of the region.

Crafting Sepu Badi:

The process begins with splitting and washing off the peel of urad dal, followed by grinding it into a fine paste. The paste is seasoned with spices, placed in a container, and steamed until it transforms into a firm, cake-like texture. The steamed batter is then cut into pieces and fried to perfection, resulting in crispy badi pieces that can be stored for weeks in a cool place.

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