Mumbai: Winters, Undhiyu, and Uttarayan—these are the three things that every Gujarati eagerly looks forward to. During the chilly winter months, families come together to enjoy the warmth of a hearty meal, and no dish represents this season better than Matla Undhiyu also known as Umbadiyu or Ubadiyu.
Originating from the Southern part of Gujarat, this beloved winter speciality is a rich medley of seasonal vegetables like surti papdi, tuvar lilva, purple yam, and sweet potatoes, each adding its unique flavour and texture. Traditionally prepared in a clay pot called a ‘matla,’ the vegetables are steam-cooked to perfection, allowing the flavours to blend harmoniously and creating an earthy, aromatic dish.
The preparation of Matla Undhiyu is as much about tradition as it is about flavour. By layering the ingredients and cooking them slowly, the dish retains the natural tastes and textures of the vegetables, resulting in a comforting and flavorful meal. With a perfect balance of warmth and spice, it makes for an ideal dish to serve during family gatherings on cold winter days.
This recipe will take you right into the heart of Gujarat’s festive season, offering not just a meal, but a celebration of tradition, warmth, and togetherness.
Matla Undhiyu, a comforting and flavourful vegetable medley, is adored by many, including the iconic Jethalal from the popular TV show ‘Taarak Mehta Ka Ooltah Chashmah.’ Follow this simple, step-by-step recipe to bring the authentic taste of Gujarat to your table!
Matla Undhiyu at home
Preparation time: 30 to 40 minutes
Cooking time: 50 to 60 minutes
Servings: 4
Here is the recipe for traditional/ authentic Undhiyu:
Undhiyu ingredients list
- 2 sweet potatoes
- 8 small red potatoes
- 1-1/2 cups purple yam (ratalu)
- 2 cups surti papdi
- 1 cup surti lilva day
- 1 cup tuvar lilva day
- 4 small eggplants (optional)
- 8 to 9 green chilies
- 2-inch piece ginger
- 1 tablespoon ajwain
- 2 tablespoons oil
- Gram flour sev for garnish
- Salt to taste
- Few cabbage leaves
- Green chutney
- Garlic chutney
- Kotha chutney
Undhiyu recipe Gujarati style
- Wash and peel the sides of surti papdi, but leave it whole.
- In a food processor, combine chopped tuvar lilva, surti papdi lilva, green chilies, and ginger. Roughly chop it (not into a paste). Mix this with surti papdi and one tablespoon of oil.
- Cut small potatoes and sweet potatoes into halves or pieces of similar size.
- If using eggplants, make two cross slits on each before adding them to the mixture in step 5. You can use either frozen or fresh purple yam.
- In a bowl, combine the cut potatoes, sweet potatoes, and purple yam. Add salt, ajwain, and one tablespoon of oil, mixing everything well.
- Wash the matla with water, then line the bottom and sides with cabbage leaves.
- Start layering by adding half of the surti papdi mixture first, followed by the potato and sweet potato mix.
- Add the remaining surti papdi mixture on top and cover with more cabbage leaves.
- Place the clay lid on the pot, sealing it with flour paste to keep the moisture inside.
- Cook on medium-high heat for 45 to 50 minutes.
- Once done, remove the flour seal, open the lid, and your undhiyu is ready. You can either keep the ingredients whole or mash them traditionally.
- Serve hot with green chutney, garlic chutney, kotha chutney, and a drizzle of sesame oil if desired. Sprinkle gram flour sev for extra flavour.
(Chutney recipes are easily available on the internet.)
WATCH:
Once your Matla Undhiyu is ready, you’re in for a true culinary delight. The steamed vegetables, infused with the flavours of ginger, garlic, and green chillies, come together to create a dish that’s both satisfying and aromatic. The optional toppings of green chutney, garlic chutney, and kotha chutney add a burst of zest, while the crispy sev sprinkle makes each bite even more delicious. Serve this dish as a wholesome meal with family and friends, and watch it become a favourite in your home just like it is for Jethalal.
Matla Undhiyu is more than just a dish; it’s a celebration of Gujarati culture and tradition. With the right ingredients and a little patience, you can recreate this flavourful treat and indulge in a piece of Gujarat’s culinary heritage.
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