What is hathi undhiyu masala used for?

It is created to cook traditional Gujarati undhiyu. It’s the slow-cooked mixed vegetable dish popular during Uttarayan and winter cooking. You can also use this masala in stuffed brinjals, Surti papdi sabji, muthiya dough, and other mixed vegetable dishes where you want an authentic, traditional Gujarati flavor.

How much hathi undhiyu masala do I need per dish?

Use 2-2.5 teaspoons per kg of mixed vegetables to make undhiyu. 1 teaspoon per cup of flour is enough to prepare muthiya dough. For daily mixed vegetable sabji, start with 0.5 teaspoon in the tempering. This masala is strong as it is ground using cryogenic grinding. Always start with a little less than you think and adjust to taste.

How is undhiyu masala different from regular Sabji Masala?

Undhiya masala contains stone flower, amla, and pomegranate seed. Sabji masala does not contain these 3 ingredients. They add a deep, earthy, tangy flavour that is important in Gujarati winter cooking. Sabji Masala is created for everyday vegetables. Undhiya masala is created for slow-cooked, authentic traditional dishes.

Can I use this masala if I am not making undhiyu?

Yes. This masala pairs well with other dishes, wherever you need rich Gujarati flavors. Such as stuffed brinjal, shimla mirch, fresh papdi beans, and any vegetable curry. As it is strong, always use smaller amounts at first. For daily cuisine, hathi sabji masala or kitchen king masala is a better fit.

Does hathi undhiyu masala have any artificial colour?

No. This masala mix contains only natural spices. It doesn’t contain any artificial colors, dyes, or preservatives. The taste and aroma come fully from the natural whole spices. Every batch is lab-tested for purity and safety. Hathi masala is certified to FSSAI and ISO 22000 standards.

How long will the masala stay fresh after I open the pack?

Transfer this spice to an airtight glass or steel container after opening. Keep the container in a cool, dry place away from moisture and direct sunlight. Always use a dry spoon. Best used within 8-12 months of opening.

What are all the spices inside hathi undhiyu masala?

The masala contains multiple masalas: coriander(dhana), cumin(jeera), fennel seeds(Saunf), chilli, black pepper, dry ginger, cinnamon(dalchini), bay leaves(tej patta), star anise(badiyan), clove(laung), mace(javitri), nutmeg(jaifal), salt, stone flower(dagad phool), pomegranate seed, Indian gooseberry(amla), dehydrated potato, and asafoetida(hing).

Is this the same masala that is used in Surti undhiyu?

The authentic Surati undhiyu is made using a mix of local spices that changes from family to family. Hathi undhiyu masala is created to meet the traditional Gujarati flavour profile. This masala contains many spices, including stone(Dagad) flower and pomegranate seeds. It will give an authentic taste without having to blend multiple masalas separately at home.

hathi secret undhiya masala, best secret undhiya masala, secret undhiya masala

Undhiyu Masala Powder

Gujarati Special | Mixed Veg | Secret Recipe Masala | Cryogenic Grinding

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Weight: 100g

100g

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Undhiyu is vegetarian Gujarati Delicacy loved by all Indians. Hathi's exquisite blend of spice will not just turn your Undhiyu to appetizing and tempting meal but will also make it an unforgettable dish for everyone.

Manufactured & Marketed By: Gandhi Spices Pvt.Ltd.

Rajkot-Jamnagar Highway, Khandheri, Rajkot, Gujarat - 360006

Country of origin India

No artificial colour added.

Microbiologically tested.

Scientifically graded.

Hygienically packed.

Undhiyu Masala Powder

Description

Buy Undhiyu Masala Powder Online

Hathi Undhiya Masala is a ready-to-use masala blend created to enhance the flavours of authentic, traditional Gujarati undhiyu. It is a combination of multiple whole spices, including stone flower, dried Indian gooseberry, and dried pomegranate seed. All these spices are ground using cryogenic technology. This grinding procedure preserves the aroma and freshness.

Why You Should Trust Hathi Masala

- Cryogenic Ground at –180°C

- Lab Tested: 20+ Parameters per Batch

- Hygienically Packed, Zero Hand-Touch Process

- No Artificial Colour or Additives

- FSSAI Certified | ISO 22000

What Is Hathi Undhiyu Masala?

It is a slow-cooked winter Gujarati dish prepared with fresh vegetables such as surti papdi, sweet potato, raw banana, small potatoes, and brinjal. The name of this dish comes from the Gujarati word "undhu," which means "upside down." As the pot was traditionally buried, the dish was cooked from below. What makes a good undhiyu isn’t just the vegetables. It’s the masala mix. Hathi undhiya masala is a combination of warm, earthy spices that holds all the vegetables together into a rich, unified flavor. Without the right spices, even fresh vegetables can make for a flat dish.

Ingredients and Sourcing

Hathi undhiya masala is a combination of multiple spices: Coriander(dhaniya), Dehydrated Potato, Cumin(jeera), Fennel Seed(saunf), Chilli(mirchi), Black Pepper, Dry Ginger, Cinnamon(dalchini), Bay Leaves(tej patta), Star Aniseed(badiyan), Clove(laung), Mace(javitri), Nutmeg(jaifal), Salt, Stone Flower(dagad phool), Pomegranate Seed(anardana), Indian Gooseberry(amla), and Asafoetida(hing).

Three spices in this blend make it different from a standard masala:

Stone Flower (Dagad Phool): A dark, dried lichen that grows on rocks. It adds a deep, woody, earthy smell that very few masala brands use. It is one of the key reasons authentic Gujarati undhiyu has a taste that is hard to copy.

Indian Gooseberry (Amla): Adds a light sourness that naturally balances the richness of the vegetable gravy, without needing extra tamarind or lemon.

Pomegranate Seed (Anardana): Adds a mild, tangy, slightly fruity note that enhances the dish's final flavor.

All spices are sourced from trusted farms. Each batch is tested for purity before blending and packing.

Why Cryogenic Grinding Matters for Undhiyu Masala

The traditional grinding produces heat. That heat evaporates the natural oils present inside each spice. Those oils are responsible for the smell and deep flavour of every whole spice. Once they are evaporated, the final masala mix smells faint, and you need to add more to get any real taste.

Hathi masala grinds the spices using cryogenic technology. It cools each spice to -180°C using liquid nitrogen before grinding. At this temperature, the natural oils of each spice bind to its particles. Whenever you open a pack of hathi undhiya masala, the fragrance comes out sharp immediately. That is the practical difference cryogenic grinding makes.

How to Use Hathi Undhiyu Masala

Traditional undhiyu: Add 2-2.5 teaspoons per kg of the vegetables you prefer. Mix the masala into the vegetable stuffing paste along with green garlic, fresh coriander, sesame seeds, and a little oil. This paste coats every piece of vegetable nicely before cooking.

Muthiya (fenugreek dumplings): Add 1 teaspoon of this masala to the muthiya dough. This masala gives the muthiya a beautiful, earthy, spiced flavour, similar to the main undhiyu.

Stuffed Brinjal (Bharwan Baingan): Mix 1 teaspoon of this masala with peanut powder, sesame seeds, and a little oil. Use this paste to stuff the brinjal. It gives a deep, nutty masala flavour in every bite.

Surti Papdi Sabji: Add 0.5 teaspoon to the papdi beans, which have been boiled in a little oil and water. The stone flower and pomegranate seed in this masala bring out the papdi's sweetness.

Mixed Vegetable Curry: Take 1 teaspoon of this masala and add it to hot oil along with mustard seeds and hing for tempering. Then add the vegetables you prefer. This masala pairs well with any combination of winter vegetables.

Nutritional Information

Nutrient	Per 100g	% Daily Value*
Energy (Kcal)	380	—
Total Fat (g)	12	15%
Saturated Fat (g)	7.2	13%
Trans Fat (g)	0	—
Cholesterol (mg)	0	—
Sodium (mg)	310	13%
Total Carbohydrate (g)	54	20%
Total Sugars (g)	0	—
Added Sugars (g)	0	—
Protein (g)	14	—

Indicative nutritional value. The exact value may vary by batch.

Benefits of Hathi Undhiyu Masala

Every spice used in this mixture has been part of Gujarati kitchens for ages for its good flavour, pure ingredients, and the nutrients it provides to our bodies.

- Coriander and Cumin: They help to digest heavy, vegetable dishes perfectly

- Dry Ginger: It’s good to warm the body during the winter months

- Fennel Seeds: They reduce rich post-meal heaviness

- Pomegranate Seed: They’re a natural source of Vitamin C and antioxidants

- Indian Gooseberry: It’s a rich source of Vitamin C, and helps to boost immunity

- Asafoetida: It helps to reduce gas and bloating

- Black Pepper: It helps the body absorb the goodness of other masalas

Storage: Store this masala mix in an airtight glass or steel jar after opening. Keep it in a cool, dry place away from moisture and direct sunlight. Moisture can spoil the smell, so always use a dry spoon. Best used within 8-12 months of opening to retain better aroma and flavor.

Quality You Can Trust

Hathi Masala has been in the spice manufacturing business since 1952. Hathi undhiyu masala is a combination of spices sourced directly from the best-growing states across India. Each spice goes through a 9-step cleaning procedure without human contact at any stage. Every batch is lab-tested for safety and purity before dispatch. No artificial color or preservatives are added. Available in a 100g pack.

- FSSAI Certified and ISO 22000 Manufacturing

- Lab Tested Every Batch

- Cryogenic Ground at -150°C, No Heat Damage

- Hygienically Packed, Dedicated Sterilization Facility

- Flavour-Locked 3-Layer Packaging

Buy Hathi Sabji Masala online. It’s available in 100g packs to suit your daily needs.

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Recipes

How to Use the Secret Undhiyu Masala in Your Cooking
Undhiyu
As the name indicates, this masala has been made for the traditional Gujarati cuisine of Undhiyu. The spice mixture is well adjusted to fit the rich, earthy flavors of the mixed vegetables, fenugreek dumplings (muthiyas), and spices in this meal. Using Hathi Secret Undhiyu Masala ensures that your undhiyu has an authentic taste and aroma.
Mixed vegetable curry
Hathi Secret Undhiyu Masala is versatile and can add depth and complexity to a variety of vegetable-based curries. When used in a mixed vegetable curry, this masala enhances the natural sweetness of the veggies while also adding a fiery bite to make the meal more flavorful.
Stuffed vegetable masala
Hathi Secret Undhiyu Masala's strong flavors make it suitable for stuffed vegetable dishes like Bharwan Sabzi. Whether you're stuffing bell peppers, brinjals, or potatoes, this masala adds a spicy, tangy flavor that matches the vegetables well.
History & Source

History & Source
Undhiyu is a dish that has strong cultural roots in Gujarat, India. Traditionally, this meal is served in the winter and is frequently connected with celebratory occasions such as Makar Sankranti. The term "undhiyu" is derived from the Gujarati word "undhu."
Hathi Secret Undhiyu Masala is made by experts who know the older methods and ingredients used to make real Undhiyu. The spices arrive from high-quality sources, and each batch is carefully processed to ensure consistent flavor and aroma.
Benefits in Ayurveda
According to Ayurveda, the spices used in Undhiyu Masala have several health benefits. Cumin, for example, is an essential component that helps with digestion and metabolism. Coriander is known for its cooling effects, which aid in detoxifying. Turmeric, another essential ingredient, has anti-inflammatory and antioxidant qualities that improve immunity and overall health. The combination of these and other spices in the masala not only improves the flavor of your dishes but also benefits your health.
Ingredients

Coriander, Dehydrated Potato, Cumin, Fennel Seed, Stone Flower, Chilli, Clove Leaves, Cassia, Pomegranate Seed, Star Aniseed, Bay Leaves, salt,Black Pepper, Dry Ginger, Indian Gooseberry,Asafoatida, Mace, Nutmeg.
FAQ

Frequently Asked Questions: Hathi Undhiyu Masala
Q1: What is hathi undhiyu masala used for?
It is created to cook traditional Gujarati undhiyu. It’s the slow-cooked mixed vegetable dish popular during Uttarayan and winter cooking. You can also use this masala in stuffed brinjals, Surti papdi sabji, muthiya dough, and other mixed vegetable dishes where you want an authentic, traditional Gujarati flavor.
Q2: How much hathi undhiyu masala do I need per dish?
Use 2-2.5 teaspoons per kg of mixed vegetables to make undhiyu. 1 teaspoon per cup of flour is enough to prepare muthiya dough. For daily mixed vegetable sabji, start with 0.5 teaspoon in the tempering. This masala is strong as it is ground using cryogenic grinding. Always start with a little less than you think and adjust to taste.
Q3: How is undhiyu masala different from regular Sabji Masala?
Undhiya masala contains stone flower, amla, and pomegranate seed. Sabji masala does not contain these 3 ingredients. They add a deep, earthy, tangy flavour that is important in Gujarati winter cooking. Sabji Masala is created for everyday vegetables. Undhiya masala is created for slow-cooked, authentic traditional dishes.
Q4: Can I use this masala if I am not making undhiyu?
Yes. This masala pairs well with other dishes, wherever you need rich Gujarati flavors. Such as stuffed brinjal, shimla mirch, fresh papdi beans, and any vegetable curry. As it is strong, always use smaller amounts at first. For daily cuisine, hathi sabji masala or kitchen king masala is a better fit.
Q5: Does hathi undhiyu masala have any artificial colour?
No. This masala mix contains only natural spices. It doesn’t contain any artificial colors, dyes, or preservatives. The taste and aroma come fully from the natural whole spices. Every batch is lab-tested for purity and safety. Hathi masala is certified to FSSAI and ISO 22000 standards.
Q6: How long will the masala stay fresh after I open the pack?
Transfer this spice to an airtight glass or steel container after opening. Keep the container in a cool, dry place away from moisture and direct sunlight. Always use a dry spoon. Best used within 8-12 months of opening.
Q7: What are all the spices inside hathi undhiyu masala?
The masala contains multiple masalas: coriander(dhana), cumin(jeera), fennel seeds(Saunf), chilli, black pepper, dry ginger, cinnamon(dalchini), bay leaves(tej patta), star anise(badiyan), clove(laung), mace(javitri), nutmeg(jaifal), salt, stone flower(dagad phool), pomegranate seed, Indian gooseberry(amla), dehydrated potato, and asafoetida(hing).
Q8: Is this the same masala that is used in Surti undhiyu?
The authentic Surati undhiyu is made using a mix of local spices that changes from family to family. Hathi undhiyu masala is created to meet the traditional Gujarati flavour profile. This masala contains many spices, including stone(Dagad) flower and pomegranate seeds. It will give an authentic taste without having to blend multiple masalas separately at home.

Undhiyu Masala Powder