Mudda Bhaji.

This dish comes from the neighboring state of Karnataka, the North-Western part, to be precise.commonly made on kolhapur karnataka border….’Mudda Bhaaji’ or ‘Muddi Palya’ (in Kannada) is generally thick in consistency (denoted by the word ‘Mudda’), which is close to the Maharashtrian ‘Gola’ bhaaji. ‘Palya’ means Vegetable (bhaaji).

Also during summer season,there is a scarcity of good green leafy vegetables,so this recipe comes handy..

In Karnataka usually this dish is served in wedding meals…


1/2 cup Turdal.

2 Green Chilies.

1/4 tsp Turmeric powder.

1 tbsp Oil.

1 cup finely chopped Spinach.

1 tsp Tamarind Pulp.

1 tsp Jaggery Powder.

Salt to taste.

For Tempering:
1 tbsp Oil.

1/2 tsp Mustard Seeds.

1/2 tsp Cummin Seeds.

1/8 tsp Asafoetida.

2 tbsp chopped Garlic.

2 Dry Red Chilies.

1/2 tsp Red Chilli Powder.

2 tbsp raw Peanuts.


Wash turdal and pressure cook with sufficient water for 4 whistles.

Once the pressure is released,beat the dal well till it forms into a thick lumpy paste,keep aside.

Clean and chop palak finely.Keep aside.

Heat up oil in a pan,add chopped green chillies,add spinach and cook for about 3-4 minutes.

Now,add the cooked dal, turmeric powder,tamarind pulp,jaggery and salt, mix well.
Simmer on medium heat for about 5 minutes or till the palak is well cooked.

For Tempering:

Heat oil in a pan.
Add peanuts and fry until these turn light golden.
Add mustard seeds, Cummin seeds and asafoetida.
Add garlic and fry until it gets nice golden color.
Add dry red chilies, red chili powder and mix well.

Remove the prepared bhaji in a serving bowl and
add this tadka on the bhaji.Serve hot with bhakri or rice.
Tip:Tadka is not mixed into the sabji.

Happy Cooking!!!


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