Winters demand a one pot meal, piping hot and filling. This is the time when the days are shorter and by the time I reach home, it is pitch dark. All I can think of is quick meal and an early bed time in the warm duvet.
Ukad shengule is one of our favourite one pot meal. My son loves all the freshly made flour pastas in curries and soups. By adding buttermilk this traditional meal gets an amazing dimension. The sour buttermilk paired with the spices added creates a riot of flavours on one’s mouth!!
A simple and quick dish to make and equally easy to digest ukad shengule can also be made without the buttermilk. The flavoured, tempered water is still enjoyed by all.
For the pasta:
Sorghum flour(Jwariche peeth) 1 cup
Whole wheat flour(kanik) 1/2 cup
Chickpea flour(daaliche peeth) 1/4 cup
Garlic pods(Lasun) 2-3 cloves
Green chillies(hirvi mirchi) 2
red chilli powder
Mix all the dry ingredients.Crush garlic and green chillies together with some salt. Add this to the flour and make a tight dough with water. Divide the dough into portions. Roll each portion into sausages. Cut the sausages into smaller pieces and join them into loops. Leave a piece of dough aside(This will be used to thicken the soup later).
For the tempering:
Oil 1 tbsp
cumin-mustard seeds 1/2tsp each
turmeric 1 tsp
red chilli powder 1tsp
asafoetida a pinch
salt to taste
Water 2.5 cups
Butter milk 1 cup
Coriander chopped for garnishing.
In a pan add oil and prepare tempering with cumin seeds and mustard seeds. Add in curry leaves, turmeric, red chilli powder, asafoetida and pour in 2.5 cups of water. Bring it to boil.
Add in the loops of pasta in the boiling water. Dissolve the dough which was set aside in buttermilk. Add this mix to the pan with pasta boiling in water. Stir well. Very soon the mixture will start thickening. Cover and let cook for 10mins. Once the pasta(shengule cook and are soft) turn the heat off.
While serving garnish with chopped coriander. if you like garlic, top it with garlic-sesame bhurka..nothing beats this!!