Undhiyu salad

Undhiyu salad

A delicatley spiced Mussel Soup makes a perfect appetiser warming up the tastebuds for the evening to come. I featured this soup in one of my pop up restuarants and received great reviews.

For Muthia

1 cup – chickpea flour

1 cup – Fenugreek leaves (methi)

1 tsp – grated Ginger

1/2 tsp – chilli powder

1 tsp – coriander cumin powder

1/4 tsp – Turmeric

1 tbsp – yogurt

1 tsp – Sugar

1 tbsp – vegetable oil

Salt to taste

Rest of the ingredients

Thinly sliced sweet potato discs

Thinly shaven skins of eggplant

Cubed sweet potato

Broad beans



2-3 cloves of garlic

½ inch ginger

1 red chilli

Handful of coriander leaves

Rice bran oil

salt to taste

Bring it together:

Mix all ingredients together to make dough. Add water if necessary to bring the dough together. Shape1 tbsp of dough mixture into a ball and shape it into a elongated cylinder. Heat oil in a pan and deep fry the muthia.
In an oven roast the sweet potato cubes at 180 Deg C for 15 minutes. In a pan heat oil and shallow fry the potato discs and any other vegetable that you may wish to add to undhiyu salad.  Boil the broad beans until tender in salted water.


To make the dressing, blend ginger, garlic, chilli and coriander in a blender until coarse paste. Heat oil and fry the mixture until fragrant. Let it cool and add salt to taste.


Scatter vegetable with different textures on a plate, break the muthia into bit size pieces and place on plate. Drizzle with the dressing and serve.

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