palya

summer garden palya

2nd July 2019

A palya which I have been making often, very simple, quick and based on what is in the garden at the moment; a handful of beans, small cabbages and a few small zucchinis. Feel free to change the vegetables to suit the season or availability. Great served over rice, with avocado and pickle or accompanied with a simple dal. 

summer garden palya

Preparation 30 minutes

Serves 4 

Use heaped spoon measurements.

ingredients 

2 cups/230g zucchinis

3 cups/170g cabbage

1 cup/150g green beans

¼ cup/60ml water

1 tsp fine rock salt

2 tsp jaggery/sugar

5 Tbsp dried shredded coconut

½ cup chopped coriander/fenugreek leaves

voggarane

4 Tbsp peanut/melted coconut oil

½ tsp black mustard seeds

1 Tbsp split channa dal

1 tsp cumin seeds

1 medium, mild dried red chillies, chopped

⅛ tsp hingu powder (asafoetida)

¼ tsp turmeric powder

20 fresh curry leaves

to serve

ghee

brown rice

sliced avocado

spicy pickle

preparation

1.  Chop the zucchini, cabbage and green beans into small uniformed pieces and measure the spices for the voggarane – set aside.

prepare the voggarane

2.  In a heavy-bottom skillet, over medium heat, pour in oil, add mustard seeds and channa dal; when they turn grey and the dal is golden-brown, turn down the heat, add cumin seeds, chillies, and asafoetida – fry for 30 seconds, then add the turmeric powder and curry leaves – fry for a few seconds longer.

3.  Add the vegetables, water, salt and jaggery – stir to combine, and cook uncovered on medium heat for 3 minutes – stirring regularly, then cover and cook until the vegetables have softened – 3 more minutes. 

4.  Turn off the heat and stir in the dried coconut and coriander. 

5.  Allow to sit for 5 minutes in order to cool slightly and for the flavours to be absorbed. Taste, adding more salt or jaggery, as needed.

Serve with brown rice drizzled with ghee.

toor dal, mung beans & fresh dill palya

6th November 2010

This is another dish which I made from Sandhya’s cookbook.  I know it looks similar to the previous dish but only because the original recipe used green beans which I had none, so I used what I had in the garden, carrots and cabbage.  You could experiment with any combination of vegetables you have on hand.  What is so unique about this dish is the fresh, light taste of the dill and the soothing, softness of the just-cooked mung beans and toor dal.

The toor dal can be found in any Indian supermarket.

IMG_5794 IMG_5796 IMG_5798

photo’s from a previous India trip – Forest Hills, South India

toor dal, mung beans & dill palya

Serves 2 – 4

ingredients 

5 Tbsp toor dal 

5 Tbsp whole mung beans 

4 – 5 cups water

250g finely chopped cabbage and carrots or as the recipe recommends, green beans

salt to taste

1 bunch dill, chopped finely

voggarane

1 Tbsp oil/ghee

½ tsp black mustard seeds

1 tsp cumin seeds

1 red chilli

2 Tbsp fresh coconut, grated

preparation 

1.  In a heavy-bottomed pot, place the water, toor dal and mung beans – cook for 20 mins.

2.  Add the vegetables – simmer for 5 minutes until they just become soft, but still have their freshness.

3.  Add salt to taste, then drain the water and set both water and vegetables aside.

The remaining broth can be consumed with a sprinkling of fresh pepper and a little lemon juice. This is heavenly!

4.  Prepare the voggarane, heat oil or ghee in a small pot, add the mustard seeds; when the seeds start to pop and splutter, add cumin, chilli – fry for a few seconds, then add the grated coconut.

5.  Pour the voggarane into the cooked vegetables and add finely chopped dill – mix well and transfer to a serving bowl. Optional to add a generous squeeze with lemon.

Goodness shared from Stacey

sweet potato, carrot & kale palya

21st January 2010

Palya is a Kannada (South Indian language) word for a dry side dish made with any vegetable or a combination of.  Palya is usually cooked in a dry heat which brings out the flavour of the vegetables; when the natural sugars in the vegetables caramelize and the flavour is concentrated. Small pieces of uniformly cut vegetables – julienne thick or thin, diced, finely shredded, or in thin diagonal slices – are sautéed in a little ghee or oil in a heavy-bottomed pan until they are partially cooked and browned. When using vegetables like sweet potato, potato, beetroot or eggplant, I usually sprinkle them with a little water and cover with a lid, and cook on low heat for 5 mins to soften them.

This is a photo of my sweet potatoes which I dug up the other day. Unfortunately, they look a little worse for wear but their taste is so sweet and delicious. I have had to come up with many dishes to use them in. This palya is a good one!

IMG_6018IMG_1317

These are some of my favourite palya combinations :

– Julienne sliced beetroot, small broccoli leaves and kale

– Julienne sliced carrot, yellow and green beans (I love the vibrant colours of orange, yellow and green)

– Cauliflower, potato and peas (lightly steam the potatoes and cauliflower beforehand)

– Julienne sliced cabbage, crumbled tofu and thinly sliced carrot

– Grated carrot and mung beans (as in the easy sprouting recipe)

– Donna came up with a nice combination of tofu, mung bean sprouts and grated sweet potato which she will share with you at a later date.

I served this with mung beans with Indian spices & lemon and brown rice.

sweet potato, carrot & kale palya

ingredients 

1 Tbsp ghee/peanut oil

½ tsp black mustard seeds

1 tsp cumin seeds

1 tsp rasam powder (mildly spiced)

1 small-medium sweet potato, cut into thin Julienne pieces

1 large carrot, cut into thin Julienne pieces

1 tsp jaggery/brown sugar

¼ cup dried shredded coconut, or fresh if available

100g kale thinly sliced, – or use any green leaves. I sometimes use a combination of spinach, kale and small broccoli leaves from the garden

salt to taste

fresh coriander leaves, chopped

preparation 

1.  Heat the ghee or oil in a skillet over medium heat, add mustard seeds and fry until they start to splutter and pop, add cumin seeds and when they begin to darken, add the rasam powder – fry for a few seconds.

2.  Add carrot and sweet potato, mix well until the vegetables are well coated, cover with a lid and simmer for 10 mins, stirring often over low heat or until the sweet potato softens.  If you feel the mixture is too dry, you can sprinkle it lightly with a little water.

3.  When soft, add the jaggery and coconut, mixing well.

4.  Add the kale and continue cooking on low heat for a few minutes, stirring often, turn off heat and leave covered for 10 mins, or until the kale has wilted.

5.  Add the coriander and salt to taste.

Enjoy!

IMG_4308

Shared goodness from Stacey

All rights reserved © Goodness is…. · Theme by Blogmilk + Coded by Brandi Bernoskie