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A simple and comforting South Indian potato stir-fry from Karnataka. Boiled potatoes are tossed in a fragrant tempering of mustard seeds, lentils, and curry leaves. Perfect as a side dish or as a classic filling for masala dosa.
Boil and Prepare Potatoes
Prepare the Tempering (Tadka)
A simple and comforting South Indian potato stir-fry from Karnataka. Boiled potatoes are tossed in a fragrant tempering of mustard seeds, lentils, and curry leaves. Perfect as a side dish or as a classic filling for masala dosa.
This south_indian recipe takes 30 minutes to prepare and yields 4 servings. At 197.62 calories per serving with 4.19g of protein, it's a beginner-friendly recipe perfect for lunch or dinner or side.
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Sauté Aromatics
Combine and Cook
Finish and Garnish
Add 1/2 cup of green peas (fresh or frozen) or finely chopped carrots along with the onions for extra nutrition and color.
For a more traditional Udupi-style palya, add 2-3 tablespoons of freshly grated coconut at the end along with the coriander leaves.
Add 1/2 teaspoon of red chili powder along with the turmeric for extra heat and a deeper color.
Potatoes are a great source of complex carbohydrates, providing sustained energy to fuel your day.
Potatoes are high in potassium, an essential mineral that helps regulate blood pressure and fluid balance.
The use of turmeric provides curcumin, a compound known for its powerful anti-inflammatory and antioxidant effects.
Hing (asafoetida) and curry leaves are traditionally used in Indian cooking to aid digestion and prevent bloating.
A single serving of Potato Palya (approximately 1 cup or 155g) contains an estimated 190-210 calories, primarily from carbohydrates in the potatoes and fats from the oil.
Potato Palya can be a healthy part of a balanced meal. Potatoes provide energy-rich carbohydrates, potassium, and Vitamin C. Spices like turmeric offer anti-inflammatory benefits. It's relatively low in fat, but as it's carb-dense, portion control is key, especially for those managing blood sugar.
Yes, you can absolutely make it without onion for a 'no onion, no garlic' version, which is common during certain festivals. The flavor will be slightly different but still delicious, relying more on the tempering and potatoes.
You can store leftover palya in an airtight container in the refrigerator for up to 2-3 days. Reheat it in a pan with a splash of water or in the microwave before serving.
It's incredibly versatile. Serve it as a side dish with sambar and rice, chapati, or poori. It is also famously used as the filling for Masala Dosa.
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