

Anjal Masala Fry with Neer Dosa
Crispy, perfectly spiced Anjal Masala Fry with light Neer Dosa - a protein-packed, quick dinner.
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Wholesome rice with aromatic Udupi Bassaru and fiber-rich veggie palya. Homestyle comfort food at its best!

Perfectly fluffy, long-grained basmati rice with a delicate aroma. This simple, foolproof recipe gives you separate, non-sticky grains every time, making it the perfect base for any curry or dal.
Serving size: 1 cup
Rinse and Soak the Rice (35 minutes)

A traditional Udupi specialty featuring a flavorful, thin rasam (saru) made from drained lentil stock and a tasty dry stir-fry (palya) from the cooked lentils. This two-in-one dish is a perfect comfort meal served with steamed rice.

A simple and wholesome South Indian stir-fry made with mixed vegetables, aromatic spices, and fresh coconut. This classic Karnataka-style palya is a perfect side dish for rice and sambar, or with chapatis. Ready in under 30 minutes!
Serving size: 1 cup


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Wholesome rice with aromatic Udupi Bassaru and fiber-rich veggie palya. Homestyle comfort food at its best!
This udupi dish is perfect for dinner. With 815.3199999999999 calories and 22.560000000000002g of protein per serving, it's a nutritious choice for your meal plan.
Cook the Rice (15 minutes)
Rest and Fluff (10 minutes)
Serving size: 1.5 cup(1 cup of saru and approximately 0.75 cup of palya per serving.)
Cook Lentils & Vegetables
Separate Stock and Solids
Prepare the Masala Paste
Prepare and cook the vegetables. In a saucepan, combine the chopped mixed vegetables, ½ cup of water, turmeric powder, and salt. Bring to a boil, then cover and cook on medium heat for 8-10 minutes until the vegetables are tender-crisp. Drain any excess water and set aside.
Prepare the tempering (oggarane). Heat coconut oil in a wide pan or kadai over medium heat. Once hot, add the mustard seeds and allow them to splutter completely.
Add dals and aromatics. Add the urad dal and chana dal to the pan. Sauté for about a minute until they turn light golden brown. Then, add the broken dried red chillies, curry leaves, and hing. Sauté for another 30 seconds until fragrant.
Sauté the onions. Add the finely chopped onion to the pan and sauté for 3-4 minutes until they become soft and translucent.
Combine and finish. Add the cooked and drained vegetables to the pan. Gently toss everything together to coat the vegetables evenly with the tempering. Cook for 2-3 minutes, allowing the flavors to meld.
Garnish and serve. Turn off the heat. Stir in the fresh grated coconut, chopped coriander leaves, and a squeeze of lemon juice. Mix well and serve the vegetable palya hot.
Make the Saru (Rasam)
Temper the Saru
Make the Palya (Stir-fry)
Garnish and Serve