Undhiyu

Name: Undhiyu
Total time: 18000 s
Yield: 4 servings
Cuisine: Indian
Ingredients: 1 cup, cubed Purple yam; 1/2 tsp Turmeric powder; 1 tsp Red chilli powder; 2 tbsp, chopped Spring onion; 2 tbsp Kasoori methi (dried fenugreek leaves); 1 cup Besan (chickpea flour); to taste Salt; 1/2 cup Green peas; 1 cup Surti papdi (flat green beans); 1/2 cup Green pigeon beans; 1 , sliced Raw banana; 1/2 cup Peanuts; 2 small, cubed Brinjal (eggplant); 2 medium, peeled and cubed Potato; 1 tsp Asafoetida; 2 tbsp (plus more for deep frying) Oil; 1 cup Fresh coriander leaves; 1/2 cup Garlic; 1 small piece (about 1 inch) Ginger; 6-7 Green chillies; 1 tbsp Sesame seeds

Darshana Patel @Darshana

Kozhikode - Kerala

#CAS

Undhiyu is everyone's favourite. We don't get Fenugreek leaves as we like it so I also tried different types of muthiya.

#CAS

Undhiyu is everyone's favourite. We don't get Fenugreek leaves as we like it so I also tried different types of muthiya.

Darshana Patel @Darshana

Kozhikode - Kerala

#CAS

Undhiyu is everyone's favourite. We don't get Fenugreek leaves as we like it so I also tried different types of muthiya.

#CAS

Undhiyu is everyone's favourite. We don't get Fenugreek leaves as we like it so I also tried different types of muthiya.

Saved

Ingredients

4.5 hours

4 servings

1cup, cubed Purple yam
1/2 tspTurmeric powder
1 tspRed chilli powder
2tbsp, chopped Spring onion
2 tbspKasoori methi (dried fenugreek leaves)
1 cupBesan (chickpea flour)
to taste Salt
1/2 cupGreen peas
1 cupSurti papdi (flat green beans)
1/2 cupGreen pigeon beans
1, sliced Raw banana
1/2 cupPeanuts
2small, cubed Brinjal (eggplant)
2medium, peeled and cubed Potato
1 tspAsafoetida
2 tbsp(plus more for deep frying) Oil
1 cupFresh coriander leaves
1/2 cupGarlic
1small piece (about 1 inch) Ginger
6-7Green chillies
1 tbspSesame seeds

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Steps

4.5 hours

1

Blend peanuts, sesame seeds, green chillies, ginger, garlic, and coriander into a coarse paste.
2
3

For muthiya, mix besan, kasoori methi, spring onion, red chilli, turmeric, salt, and 2 tbsp oil. Add a little water to form a dough. Shape into small balls and deep fry until golden.
4

In a slow cooker, heat 2 tbsp oil. Add asafoetida and a little of the paste. Sauté briefly. Add potato.
5

Add carrot, brinjal, raw banana.
6

Add purple yum and remaining paste and salt.
7

Add surti papdi, and green peas. Add fried muthiya balls. Mix gently. Add masala.
8

Cook in the slow cooker on low for about 4.5 hours, without adding water, until all vegetables are tender.
9

Gently mix before serving. Serve hot with puri.

Tips

Ensure to sauté the paste well to enhance the flavors before adding the vegetables. Adjust the spice level by varying the number of green chillies.
Aa fresh methi leaves were not available, I used kasoori methi and spring onion.

Saved

Cooksnaps

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Darshana Patel @Darshana

on February 27, 2026 10:11

Kozhikode - Kerala

I love cooking especially for my son. He is the one who gives me his opinion on every dish. I am eager to learn dishes from other states. I'm more interested in authentic and traditional recipes rather than just fusion and decorations. I love simple, authentic and realistic recipes.Follow me on Instagramdarshana_me