Winter and Umbadiyu – what a match! This dish, which is only available during the cold months, is a culinary gem with unique flavours and preparation methods. Let’s dive into the essence of this dish, its special qualities, and where to enjoy it.
Winter and Umbadiyu go hand in hand, much like a super combo! Found primarily in South Gujarat, this dish is a regional speciality, much like the famous Undhiyu. If you happen to be driving through South Gujarat during these months, roadside stalls selling Umbadiyu are hard to miss. Stop at one, and don’t even think about moving ahead without sampling this delightful treat. Trust me, the flavours will make your heart sing.
Let’s explore the world of Umbadiyu.
In South Gujarat, taste and culture blend seamlessly. The winter months are the perfect time to relish fresh vegetables, grains, pulses, and cereals like wheat, millet, and sorghum. The sheer joy of enjoying food during this season is unparalleled, and digestion is at its best. Among the seasonal specialities, Umbadiyu holds a special place, much like Undhiyu.
Why is this dish called Umbadiyu? It likely comes from the way it is traditionally prepared, using fire. In Gujarati, “Umvadiyu” means burning wood. The name, Umbadiyu is probably inspired from it as it is prepared using wood. The preparation involves cooking various vegetables between hot coals, dry leaves, and branches. The method involves digging a pit in the ground, filling it with dry leaves, wood, and other ingredients, and cooking the dish slowly.
Umbadiyu is traditionally made in clay pots or earthen vessels. The vegetables are stuffed with spices that release their irresistible aromas, transforming the flavour of the dish. It takes time to cook Umbadiyu, but the slow cooking method ensures that the nutrients in the spices and vegetables remain intact.
Here’s how you can make Umbadiyu.
The key ingredients include various vegetables like fresh papdi or bean pods, green chillies (usually tiny ones), ginger, small or medium-sized potatoes, sweet potatoes, surti kand (a root vegetable), and yam. You will also need spices like cumin, coriander, mint, green turmeric, garlic, and salt. Some of these ingredients can be swapped or omitted depending on availability, such as omitting garlic if its Jain variation is to be preferred.
Before cooking, the potatoes need to be scooped out and stuffed with chutney. The papdi needs to be wrapped in wet cloth and softened before adding chutney. Once done, mix all the vegetables with the spices and layer them in the clay pot, placing a layer of leaves (Khakara tree or Butea monosperma leaves) on top. The pot is then placed in a pit in the ground, and the fire is started, using wood and dry leaves. The vegetables cook slowly on low heat, absorbing the flavours of the spices and the aroma of the smoke.
The result is not just a flavourful dish, but the fragrance that fills the air is truly magical.
Remember, besides the vegetables listed above, you can add other fresh vegetables or fruits of your choice, depending on what’s available. Along the highways of South Gujarat, you’ll find many Umbadiyu stalls offering a variety of combinations of vegetables and fruits.
How to enjoy Umbadiyu?
Many people love eating Umbadiyu on its own. It’s truly enjoyable by itself, but if served with chutney and buttermilk, the experience is even more satisfying. Some prefer to eat it with roti or puri, depending on personal choice.
But Umbadiyu isn’t just about the taste – there are numerous health benefits as well. Thanks to the fresh vegetables, it’s high in fibre and vitamins, making it great for digestion. During the winter, it helps enhance body warmth and boosts immunity.
Umbadiyu is also beneficial for heart health, thanks to the spices like cumin and mustard seeds, which provide essential minerals and vitamins. Garlic and ginger, which are often added to Umbadiyu, help strengthen the brain and provide additional energy and nutrition.
Where to find Umbadiyu in South Gujarat?
If you are travelling through South Gujarat or passing through, there are numerous stalls where you can enjoy Umbadiyu. After passing Charoti on the Mumbai-Ahmedabad highway from Mumbai, particularly in places like Umargam and Valsad, you’ll spot small roadside stalls selling Umbadiyu. These stalls are often temporary, set up only during the season. You can stop at any of these to enjoy the delicacy, with many locations offering varieties of Umbadiyu with different vegetables and fruits.
Some popular stalls are Babubhai’s Umbadiyu, Patel’s Umbadiyu, Noble Umbadiyu, Anjali Umbadiyu, Hari Om Umbadiyu, and Madanbhai’s Umbadiyuwala, among others.
Here’s the best part – don’t worry about how much you eat! When you enjoy Umbadiyu with chutney and buttermilk, the flavour is so irresistible that you won’t stop eating. It might seem hard to believe, but two people could easily devour a kilogram or more of Umbadiyu! For those trying it for the first time, it might sound excessive, but for those who have tasted it, it’s simply “delicious, no big deal!”
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