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Palya recipes

The following are the recipes on this page.

  • BadaneKai Tumbugai recipe
  • BhendeKai Ras Palya recipe
  • Beans Palya recipe
  • Cabbage Palya recipe
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    BadaneKai Tumbugai recipe: (Eggplant Sabzi recipe)

    Ingredients:
  • Small tender eggplants 8-10
  • Onion 1 big chopped very finely
  • Coconut grated 2 tbsp
  • Coriander chopped 2 tbsp
  • Tamarind pulp 1 ? tsp
  • Jaggery crushed 2 tsp
  • Red Chilli powder 1 tsp
  • Curry or Sambar powder 2 tsp
  • Turmeric ? tsp
  • Groundnut powder 2 tsp
  • Oil 2 1/2 tbsp
  • Mustard Seeds 1tsp
  • Cumin Seeds 1 tsp
  • Turmeric Powder 1/4 tsp
  • Asafoetida a pinch
  • Curry Leaves 1 stalk
  • Red Chillies dried 1-2
  • Salt to taste
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    Procedure:
  • Wash and clean the eggplants. Keep the stalks intact.
  • Make two crossed slits in each eggplant upto ? th of their length and immerse in water.
  • Mix together finely chopped onions, coriander, grated coconut, jaggery, chilli powder, sambar or curry powder and tamarind pulp crushing them with the hand slightly.
  • Stuff each eggplant with this mixture.
  • Heat two tbsp of oil in a heavy bottomed pan and prepare the tadka (vaggarni or baghar or phodni) with mustard seeds, cumin seeds, turmeric, asafoetida , red chillies and curry leaves.
  • Add the eggplants and saute them.
  • Add ? cup water. Cover and cook till the eggplants are done. Do not overcook.
  • Remove the lid and sprinkle groundnut powder.
  • Serve hot with chapatis and rottis.

    • BhendeKai Ras Palya recipe: (Okra or Lady's finger Sabzi recipe)

    Ingredients:
  • Okra (Bhendekai) kg
  • Tamarind small lemon sized ball
  • Jaggery crushed 2 tbsp
  • Red Chilli powder 1 tsp
  • Curry or Sambar powder 1 tsp
  • Coconut grated 1 tbsp
  • Coriander chopped 1 tbsp
  • Oil 2 tbsp
  • Mustard Seeds 1tsp
  • Cumin Seeds 1 tsp
  • Turmeric Powder 1/4 tsp
  • Asafoetida a pinch
  • Curry Leaves 1 stalk
  • Red Chillies dried 1-2
  • Salt to taste
    		•

    Procedure:
  • Soak tamarind in half cup of water.
  • Wash and clean the okra, cutting the stalks.
  • Dry them on a paper towel and cut into ? inch rings.
  • Heat two tbsp of oil in a heavy bottomed pan and prepare the tadka (vaggarni or baghar or phodni) with mustard seeds, cumin seeds, turmeric, asafoetida , red chillies and curry leaves.
  • Add the okra rings and fry till golden brown.
  • Add the tamarind pulp, salt, chilli powder, curry/sambar powder and mix well.
  • Add a little water to attain desired consistency. Cook uncovered till done.
  • Garnish with coriander and grated coconut.
  • Serve hot with chapatis or steamed white rice topped with a pinch of ghee.

    • Beans Palya recipe</h3> Ingredients:
  • Beans 250 gms
  • Green Chillies 3-4 chopped finely
  • Lemon juice 1 tsp
  • Sugar ? tsp
  • Coconut grated 2 tbsp
  • Corinder chopped 1 tbsp
  • Oil 2 tbsp
  • Mustard Seeds 1tsp
  • Cumin Seeds 1 tsp
  • Turmeric Powder 1/4 tsp
  • Asafoetida a pinch
  • Curry Leaves 1 stalk
  • Red Chillies dried 1-2
  • Salt to taste
    		•

    Procedure:
  • Clean the beans, remove stalks and chop them finely into thin rings.
  • Heat two tbsp of oil in a heavy bottomed pan and prepare the tadka (vaggarni or baghar or phodni) with mustard seeds, cumin seeds, turmeric, asafoetida , red chillies and curry leaves.
  • Add the beans and chillies and saute them for 2-3 minutes. Cover and cook till half done.
  • Add the salt, sugar and lemon juice. Cover and cook again till the beans are soft.
  • Garnish with grated coconut and chopped coriander.
  • Serve hot with chapatis or Mosaranna.

    • Cabbage Palya recipe (Koesu Palya recipe) </h3> Ingredients:
  • Cabbage 250 gms
  • Green peas ? cup frozen
  • Green Chillies 4-6
  • Coconut grated 2 tbsp
  • Coriander chopped 1 tbsp
  • Ginger grated 1 tsp
  • Garam masala 1 tsp
  • Lemon juice 1 tsp
  • Oil 2 tbsp
  • Mustard Seeds 1tsp
  • Cumin Seeds 1 tsp
  • Split Chana Dal 2 tsp
  • Urad Dal 2 tsp
  • Turmeric Powder 1/4 tsp
  • Asafoetida a pinch
  • Curry Leaves 1 stalk
  • Red Chillies dried 1-2
  • Salt to taste
    		•

    Procedure:
  • Shred or grate the cabbage.
  • Heat two tbsp of oil in a heavy bottomed pan and prepare the tadka (vaggarni or baghar or phodni) with mustard seeds, cumin seeds, chana dal, urad dal, turmeric, asafoetida , red chillies and curry leaves.
  • Add the ginger, cabbage and green chillies. Saute them for a while.
  • Add lemon juice, frozen green peas and cook covered for a few minutes.
  • Remove the lid, add salt and garam masala and cook covered till the cabbage is soft.
  • Garnish with chopped coriander and grated coconut.
  • Serve hot with chapatis.

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