Tendli Palya
A simple and delicious South Indian stir-fry made with ivy gourd (tendli), aromatic spices, and fresh coconut. This classic Karnataka-style palya is a perfect, healthy side dish for rice and sambar.
For 4 servings
6 steps. 20 minutes total.
- 1
Step 1
- a.Prepare the Tendli: After washing and trimming the ends of the tendli, slice them into thin, uniform rounds (about 2-3 mm thick) or cut them lengthwise into four quarters. Uniform slicing ensures even cooking. Set aside.
- 2
Step 2
- a.Prepare the Tempering (Oggarane): Heat coconut oil in a heavy-bottomed pan or kadai over medium heat. Once the oil is hot, add the mustard seeds and allow them to splutter completely, which should take about 30 seconds. Then, add the urad dal and chana dal. Sauté for 1-2 minutes, stirring continuously, until they turn a light golden brown and become aromatic.
- 3
Step 3
- a.Sauté Aromatics: Add the broken dried red chilies, curry leaves, and hing to the pan. Sauté for another 30 seconds until the curry leaves turn crisp and fragrant.
- 4
Step 4
- a.Cook the Tendli: Add the sliced tendli to the pan along with turmeric powder and salt. Mix everything thoroughly to ensure the tendli is well-coated with the oil and spices. Cover the pan with a lid and reduce the heat to low-medium. Cook for 15-18 minutes, stirring every 4-5 minutes to prevent sticking. The tendli will cook in its own moisture; do not add any water.
- 5
Step 5
- a.Final Touches: Once the tendli is tender-crisp (easily pierced with a fork but still holding its shape), add the optional jaggery and mix well until it dissolves. Turn off the heat. Add the freshly grated coconut and a squeeze of fresh lime juice. Gently toss everything together.
- 6
Serve: Transfer the Tendli Palya to a serving bowl
- a.It is best served hot as a side dish with steamed rice and sambar, rasam, or with chapatis.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Choose young, tender, and bright green tendli. Avoid any that are thick, yellowish, or have red seeds inside, as they can be tough and bitter.
- 2Slicing the tendli uniformly is key to ensuring they all cook at the same rate.
- 3Do not add any water while cooking. Covering the pan and cooking on low heat allows the tendli to steam in its own moisture, which concentrates its flavor.
- 4For the best flavor, always use freshly grated coconut. If unavailable, you can use frozen (thawed) or rehydrated desiccated coconut.
- 5Check for doneness by piercing a piece of tendli with a fork. It should be tender but still have a slight bite.
- 6The dals (urad and chana) in the tempering add a wonderful crunch. Make sure to sauté them until golden brown for the best texture and flavor.
Adapt it for your goals.
With Onion
For a different flavor profile, add one finely chopped onion after the tempering and sauté until translucent before adding the tendli.
Spicier VersionSpicier Version
Add 1-2 teaspoons of sambar powder or vangi bath powder along with the turmeric for a spicier, more complex flavor.
With NutsWith Nuts
For extra crunch and protein, add a tablespoon of roasted peanuts or broken cashews along with the grated coconut at the end.
With PotatoesWith Potatoes
Add one small potato, finely diced, along with the tendli. You may need to cook it for a few extra minutes until the potato is tender.
Why this is on our healthy list.
Rich in Dietary Fiber
Ivy gourd is an excellent source of dietary fiber, which aids in digestion, helps prevent constipation, and promotes a healthy gut microbiome.
Supports Blood Sugar Control
Traditionally used in Ayurvedic medicine, ivy gourd has properties that may help in managing blood glucose levels, making this dish a suitable choice for those monitoring their sugar intake.
Boosts Immunity
This vegetable is a good source of Vitamin C and other antioxidants, which help strengthen the immune system and protect the body against infections.
Promotes Healthy Metabolism
Tendli contains B-vitamins which play a vital role in the body's energy metabolism, helping to convert food into energy efficiently.
Frequently asked questions
Yes, Tendli Palya is very healthy. It is rich in dietary fiber from the ivy gourd, contains healthy fats from coconut, and is cooked with minimal oil. It's a nutritious, plant-based side dish.