Vegetable Palya
A simple, everyday South Indian stir-fry of tender vegetables tossed with fresh coconut and a fragrant tempering of mustard seeds, curry leaves, and green chilies. This Karnataka-style dry curry comes together in minutes and pairs beautifully with roti, rice, or as part of a traditional thali.
For 4 servings
- prep
Prep the vegetables.
1.Peel the carrot and potato, then dice them into small, even cubes (about ½ cm).2.Trim the ends of the beans and chop them into fine pieces.TIPKeep all vegetables the same size so they cook evenly. - boil · ~7 min
Boil the vegetables until just tender.
1.Bring a pot of water to a rolling boil.2.Add the diced carrot, beans, and potato.3.Boil for 5–7 minutes until fork-tender but not mushy.4.Drain immediately and set aside.TIPDon't overcook — the vegetables should hold their shape in the final stir-fry. - temper · ~2 min
Make the tempering.
1.Heat oil in a kadai or wide pan over medium heat.2.Add mustard seeds and let them pop completely (30 sec).3.Add cumin seeds, urad dal, and curry leaves. Sauté until dal turns golden (20 sec).4.Add slit green chilies and turmeric powder. Stir briefly.TIPKeep the heat medium — urad dal burns fast and turns bitter. - saute · ~4 min
Sauté the boiled vegetables with the tempering.
1.Add the drained vegetables to the pan.2.Sprinkle salt evenly over the top.3.Gently toss everything together so the vegetables are well coated with the tempering.4.Sauté for 3–4 minutes on medium-low heat, stirring occasionally. - mix
Finish with fresh coconut.
1.Turn off the heat.2.Add the grated fresh coconut and gently fold it through the vegetables.TIPAdding coconut off the heat keeps it fresh and fragrant — cooking it makes it dry and chewy. - garnish
Garnish with coriander leaves and serve hot.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Cut vegetables into uniform ½ cm dice for even cooking.
- 2Blanch vegetables until just fork-tender; do not overcook to mush.
- 3Let mustard seeds pop fully before adding other tempering ingredients.
- 4Sauté urad dal on medium heat to prevent burning and bitterness.
- 5Add fresh coconut off the heat to retain its delicate texture and aroma.
- 6Serve immediately for best texture; leftovers can be refrigerated for up to a day.
Adapt it for your goals.
Low-oil
Reduce oil to ½ tablespoon and skip the urad dal; the dish remains flavourful with mustard seeds and curry leaves alone.
high proteinHigh-protein
Add ½ cup of cooked chana dal or roasted peanuts along with the vegetables for a protein boost.
jainJain
Replace onion and garlic are already absent; omit green chili if avoiding alliums and use a pinch of asafoetida for depth.
veganVegan
This recipe is already vegan; use coconut oil instead of vegetable oil for a more authentic flavour.
Why this is on our healthy list.
Rich in Dietary Fiber
Carrots, beans, and potato provide a good amount of fiber, supporting digestive health and satiety.
Source of Healthy Fats
Fresh coconut adds medium-chain triglycerides, which are easily metabolised for quick energy.
Packed with Antioxidants
Turmeric and curry leaves are rich in anti-inflammatory compounds, while carrots supply beta-carotene.
Naturally Low in Calories
This stir-fry is light and nutrient-dense, making it a perfect side dish for weight management.
Frequently asked questions
Yes, but thaw and pat them dry before stir-frying to avoid excess moisture and a soggy dish.
