Showing posts with label Palya. Show all posts
Showing posts with label Palya. Show all posts

Sunday, June 7, 2020

Aloo Palya

Aloo/Potato Palya / Potato Dry Curry is an easy and yummy Palya. It is fantastic combination for Curd Rice or any other main dishes. Here is Aloo Palya with South Indian touch, try and enjoy.



I have used Potatoes/Aloo, seasoning with usual mustard seeds and jeera. Added some sambar powder to give South Indian taste. Added some coconut to give South Canara taste. The combination was super good and we enjoyed it as one of the side dish with our lunch.
I also prepared Parata/Parota with the same Aloo Palya. Give a try and enjoy parota also. You will definitely like the taste.
Aloo is full of carbs and it provides energy to our body. It is better to cook rather than frying. Frying potato is not that good.
Its a simple curry and easy to prepare it.
Let us see the recipe Now :

Ingredients :

To Cook :
Potatoes /Aloo : 2 to 3 (Medium sized).
Seasoning : 
Cooking Oil : 2 Tb
Mustard Seeds : 1 Teaspoon
Jeera /Cumin Seeds : 1 Tsp
Curry Leaves : 6 to 8
To Add :
Salt : As Required
Turmeric Powder : A little
Ingh/Asafoetida : A little
Chilly Powder : 1/2 Tsp
Pepper Pods : 4 to 5
Sambar Powder : 1 Tbs
Fresh Grated Coconut :  2 to 3 Tbs
Green chilly : 1


  Method :

1. Wash and peel off the outer layer of potatoes.
2.Cut them as french fry shape. ( Long and thin).  Wash and slit a green chilly.


3. Wash it again and take out all the water and keep the potatoes aside. Grate coconut and keep it aside.
4. Keep a pan on the fire and heat. Add cooking oil, mustard seeds and jeera.
5. Let mustard seeds splutter. Add ingh, slit green chilly, crushed pepper and curry leaves.

6. Add cut potatoes and stir slowly. Let the flame be low and medium.
7. Sprinkle some water and cook. Stir in between. Crush pepper pods and keep it aside.


8. Add little turmeric powder and mix it well.


9. Let it cook till soft. Add required salt.
10. Add chilly powder and sambar powder.


11. Mix it nicely and add grated coconut. Cook on low flame for 2 minutes.


12. Put off the fire and shift Palya to a serving dish.


13 We had Aloo Palya for our lunch.


14. I used the palya to prepare Parota at night.



Note :
Adding more oil is optional. You need to add water little by little till Potato turns soft. (Do not add at once. Adding little by little is advisable).
Adding sambar powder adds to the taste.
No onions or garlic used.
Adding coconut is optional.
Time : 25 to 30 Minutes.
Serves : 3 to 4 .













Tuesday, December 4, 2018

Quick Palak Dry Curry

Palak/Spinach leaves are loaded with healthy benefits. Here I have tried quick and simple Palak /Spinach dry curry which goes well with almost all the main dish.


I have used Palak leaves, onions, green chilly, little ginger and coconut.
Let us see some benefits of eating Palak /Spinach Leaves in our diet.
Palak /spinach leaves are rich source of minerals and vitamins. Palak/Spinach can be eaten as raw in salads and be cooked in varieties of curries. We Indians normally cook Spinach and eat.
Spinach / palak is good for regulating our blood pressure. It helps to build strong muscles. Palk helps in taking care of skin and eyesight. Spinach is filled with potassium, magnesium, iron, zinc and calcium. It contain vitamins like folate, vitamin A, vitamin B6, vitamin C, vitamin K. Spinach is loaded with beta carotene and good for eyesight. It helps to boost eye healthy and prevents vitamin A deficiencies. It has anti inflammatory properties. Palak leaves do contain different types of antioxidants and provide neurological benefits to people. Folate content in Spinach helps to reduce the risk of Alzheimer disease. Potassium in Spinach helps to take care of brain health. Palak leaves contain high amount of potassium and low amount of sodium. So palak leaves are good for people who suffer from high blood pressure. It also helps to reduce the hypertension and relaxes blood vessels.
Let us see the recipe Now :

Things Needed :

Palak Leaves : 1 Big Bundle
Onions : 2 Medium sized
Green chilly : 2
Ginger : Grated ginger 1 teaspoon.
Pepper Pods : 3 to 4
Coconut : 2 Tablespoons
Salt : As required
Turmeric Powder : A little
For Seasoning :
Cooking Oil : 2 Tablespoons
Mustard seeds : 1 Teaspoon
Jeera /Cumin Seeds : 1/2 Teaspoon
Curry Leaves : 5 to 6

Method :

1. Wash and cut palak leaves into small and keep it aside. Wash and slit green chilly and cut curry leaves.

2. Remove the outer layer of onions and cut in to small and keep it aside. Crush pepper pods.
Wash and remove the outer layer of ginger, wash it again. Grate it and keep it aside.
3. Keep a pan on the fire and heat. Add oil, mustard seeds and let mustard seeds splutter.
4. Add jeera/cumin seeds and fry. Add slit green chilly and curry leaves.
5. Add cut onions, grated ginger and crushed pepper pods. Mix all the ingredients nicely and stir slowly.


6. Fry this mixture for 2 to 3 minutes. Add cut Palak / Spinach leaves and stir slowly.


7. Add a little turmeric powder, required salt and mix it slowly. Now cover the pan and cook the mixture till it turns soft. ( On low flame ).

8. See that it turned soft and well cooked. Let all the moisture disappear from dry Palya.

9. Add fresh grated coconut and mix it well. Shift the ready Palak Dry Curry/Palya to a serving dish.

10. Serve with the main dish you have prepared.

Note :

Do not add any water while cooking this curry. Onion and leaves do contain moisture and helps to cook the leaves soft. Adding any other masala /spice is optional. Adding coconut is optional. Adding more chilly is optional.
Time : 15 Minutes.
Serves : 2 to 3 .

Wednesday, November 28, 2018

Kesu Palya / Colocasia Dry Curry

ಕೇಸು /Kesu/ Colocasia is one of the healthy leaf which grows well during rainy season and is good for health too. We got colocasia plants and we get fresh leaves once in two to three weeks. I do prepare varieties of dishes using Kesu. This time I tried Kesu Palya /Dry Curry. It has come out very nice and thought of sharing with you all.


I have used Kesu / Colocasia  leaves, home prepared curry powder, jaggery and tamarin. Seasoned with coconut oil which I brought from ooru when I went last time
Kesu leaves helps to keep our body warm and provides lots of minerals and vitamins. It has a good source of fiber and helps in easing the constipation problems
Let us see the recipe now "
No Onion OR No Garlic in this Kesu Palya. It is a dry curry with sweet and spicy taste. It is nice to eat with plain rice.

Things Needed :

Colocasia leaves : 10 to 12 ( Medium sized )
Tanarind  : 1 Marble size
Jaggery : 2 Tablespoons
Curry Powder : 1 Tablespoon
Coconut : 2 Tablespoon
Salt : As required
For Seasoning :
Coconut Oil : 1 Tablespoon
Mustard seeds : 1/2 Teaspoon
Jeera /Cumin Seeds : 1/2 Teaspoon
Curry Leaves : 5 to 6
Byadagi red chilly : 2 to 3
Ingh /Asafoetida : A little

Method :


1. Wash and cut kesu leaves into small pieces. Remove its stems outer layer before cutting its stems.


2. Put tamarind in hot water and squeeze out the pulp. Keep the pulp aside


3. Grate coconut and keep it aside.
4. Keep a pan on the fire and heat. Add coconut oil. Add mustard seeds, jeera and ingh. Let mustard seeds splutter.
5. Add curry leaves and kesu leaves. Mix it well. Add tamarind pulp, salt and jaggery.


6. Add a pinch of turmeric powder and mix all the ingredients nicely. Cover and cook on medium flame till all water disappear.


7. Mix in between and add curry powder and mix it again.
8. Cook for 3 to 4 minutes, leaves turns soft and all the moisture disappear.


9. Add fresh grated coconut and mix it nicely. Put off the fire and shift the ready Kesu Dry Palya to a serving dish.


10. Serve with your choice of main dish.

Note :

Do not use much water to cook. Adding more jaggery is optional. Use of curry powder is your choice. I have used home prepared curry powder. Kesu leaves should be tender. Use of tamarind is important.
Time : 20 Minutes.
Serves : 2 to 3 People.

Curry Powder :

 Dry roast channa dal, urid dal, coriander seeds, each 1 tablespoon,  red chilly/byadagi  ( 5 to 6 ), methi seeds 1/2 ts, jeera /cumin seeds 1/2 teaspoon, sesame seeds  1 tablespoon and ingh.
Dry grind once it is cooled down. Use it for a time. ( 1 time )

Friday, October 5, 2018

Spicy Spring Onion Dry Curry

Spring Onions are the healthy vegetable that can be used in our cooking. We do get this leaves most of the time in the year. Here I have tried Palya / Dry curry with Spring Onions.


Let us see some benefits of Spring Onions :
Spring Onion bulbs are good in taste and rich in nutrients. Spring onions are very much used in Chinese traditional medicines. They are rich in sulfur and it provides lots of health benefits to us. They are low in calorie.
Spring Onion adds taste to the food. It lowers and controls the blood sugar level. It is good for medicine for common cold. It is good for digestion. It also helps to control the blood circulation in our body. They help to lower the cholesterol level in our body. They help in regulating metabolism in our body. It has good amount of Anti - bacterial properties  and helps to fight against cold and flu. Spring Onions are good for treating eye disease and eye problems.
They are rich in vitamins like Vitamin C, Vitamin B2, Vitamin A and Vitamin K. They are good source of copper, phosphorous, magnesium, potassium, manganese and fiber.
Let us see the recipe Now :
This side dish Spicy Spring Onion Dry Curry is good to go with almost all the main dishes. Yummy with hot rice and a spoon of fresh ghee. Also goes well with any type of roti, nan, pulka, or pooris.

Ingredients :

Spring Onion : 1 Big Bundle
Green chilly : 2
Lemon : 1/2 ( One teaspoon )
Roasted Chenna : 2 Tablespoons
Pepper Pods : 6 to 8
Jeera /Cumin seeds : 1/2 Teaspoon
Salt : As required
Turmeric Powder : A pinch
To Season :
Cooking Oil : 1 Tablespoon
Mustard seeds : 1 Teaspoon
Jeera /Cumin Seeds : 1/2 Teaspoon
Curry Leaves : 5 to 6 leaves.

Method :

1. Wash nicely and cut Spring Onion leaves and bulb into small. Wash green chilly and slit.


. Dry grind roasted chenna / hurikadale /putani /Pottu kadale, jeera and pepper pods.


3. Keep a pan on the fire and put oil. Add mustard seeds, jeera/curmin seeds.
4. Let it splutter. Add curry leaves and green chilly. Fry for a while.
5. Add cut spring onions and fry nicely. Do not use water. Lower the flame. Stir in between.


6. When leaves turn soft add salt, dry ground roasted chenna, turmeric powder.

7. Mix it slowly and let it cook on low flame for at least 5 minutes. Stir in between so that it does not get burnt at the bottom.

8. See that all the moisture disappear. Shift the ready Spicy Spring Onion Dry Curry to a serving dish.

Note :

Do not add any water while cooking. Spring Onion contain lots of water in it and it helps the leaves to cook. Adding any other spices is optional. Adding extra onions or garlic is optional. No need to add any coconut to the curry.
Time : 20 Minutes.
Serves : 2 to 3.

Thursday, August 23, 2018

Simple Bottle Gourd /Sorekai Dry Palya

Bottle gourd/Sorekai/Doodi is one of the healthy vegetable and it available plenty all around the year.



I have done many recipes with Bottle gourd. Here is a simple,  yummy, easy dry curry which is very quick too. 
I have used simple spices and the bottle gourd. 
Let us see the recipe now : 
No Onion or No garlic is added to this Simple Bottle Gourd /Sorekai Dry Palya

Things Needed :

Sorekai / Bottle gourd pieces : 1 Bowl.
Red byadagi chilly : 2 
Jaggery : 1 Tablespoon
Coconut : 2 to 3 Tablespoons
Salt : As required
Coconut Oil : 1 Tablespoon
Mustard seeds /Sasive : 1/2 Teaspoon
Urid dal /Uddina bele : 1/2 Teaspoon
Curry leaves :  6 to 8
Coriander leaves : 1 Tablespoon ( Optional)

Method :

1. Wash and peel of the outer layer of bottle gourd./Sorekai.
2. Cut bottle gourd into very small pieces and cook with required water till soft.


3. Grate coconut and keep it aside. Wash coriander leaves and curry leaves and cut into small.
4. Keep a pan on the fire and heat. Add coconut oil, mustard seeds and urid dal.
5. Cut red chilly into two to three pieces and put it the seasoning.
6. Let mustard splutter. Add curry leaves and mix it once.
7. Add cooked bottle gourd pieces and jaggery. Mix it well.


8. Add turmeric powder (a pinch) and required salt. Let jaggery melt and mix it with the pieces.
9. Let all the moisture disappear completely. Put off the fire and add grated coconut.
10. Mix it well and shift the ready dry palya .curry to a serving dish.


11. Add coriander leaves on the top.


12. Serve with the main dish you have prepared. We had this curry as one of the side dish with our lunch.

Note :

You need to cook bottle gourd pieces till soft to get good taste. (Do not over cook).
Adding jaggery is optional. We like to add little jaggery in some of the dishes in Udupi style of cooking. Adding green chilly instead of red chilly is optional. Taste differ. No need to add more oil. Do not cook the curry after adding fresh coconut. Adding coriander leaves is optional.
Time : 15 Minutes
Serves : 2 to 3 
Purely : Udupi Taste /Karnataka /India .

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My name is Nalini Somayaji. Teaching is my profession. Cooking is my passion. Reading, travelling, visiting new places, having fun with kids are some of the hobbies I can say. My recipes are Healthy, quick, easy and simple. Grown up being a traditional family member I love and respect Indian culture and traditions. Love classical dance and music.
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