For this week theme on BM I'm showcasing "Karnataka Dishes". Today I'm sharing a recipe from "Udupi Cuisine". Enjoy the dishes & don't miss the updates. Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 47.Palya is a Karnataka style side dish. This curry is easy to make & taste delicious with the blend of ingredients we use in making them.
I'm sharing Udupi brahmin style palya here. It's little different from the other palya's I make, but the taste was tempting & we loved it. I love to mix & match veggies when making palya's, but you can just go with single veggie at a time. Green beans, cabbage, carrots, cluster beans, Ivy gourds are my favorite veggies & love to make comforting palya with them.
Enjoy this comforting no onion no garlic dish.
Adapted from here.
Pairs with rice & chapati.
2Cups chopped cabbage
1Cup chopped carrots
2Red chili's broken in to half
Few curry leavesSalt to taste
3Tbs grated coconut
1/2Tsp mustard seeds
1/2Tsp turmeric2Tbs tamarind pulp
- Heat pan with oil. Add mustard, jeera & red chili's to it. Once the mustard starts jumping add hing & curry leaves.
- Next add in cabbage & carrot to pan along with salt. Close pan with lid & cook for 10mins on low heat. Check carrots if it's cooked well. If not cook veggie's with a closed lid for 5mins more.
- Mean while grind grind the ingredients under grind coarsely. Once the veggies are cooked well add in the grind mixture to pan.
- Mix them & adjust taste if needed. Cook on low heat for 5mins & switch off heat.
- Palya is ready to serve.
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