Vegetable Palya
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!
For 4 servings
6 steps. 15 minutes total.
- 1
Prepare and cook the vegetables
- a.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.
- 2
Prepare the tempering (oggarane)
- a.Heat coconut oil in a wide pan or kadai over medium heat. Once hot, add the mustard seeds and allow them to splutter completely.
- 3
Add dals and aromatics
- a.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.
- 4
Sauté the onions
- a.Add the finely chopped onion to the pan and sauté for 3-4 minutes until they become soft and translucent.
- 5
Combine and finish
- a.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.
- 6
Garnish and serve
- a.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.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1For even cooking, ensure all vegetables are chopped to a uniform size (about ½-inch cubes).
- 2Avoid overcooking the vegetables; they should retain a slight crunch for the best texture.
- 3Freshly grated coconut is key to the authentic flavor and texture of palya. Avoid using desiccated coconut if possible.
- 4To save time, you can steam the vegetables in a steamer or pressure cook them for just one whistle.
- 5Adjust the number of dried red chillies or add a slit green chilli along with the onions for a spicier version.
Adapt it for your goals.
Vegetable Choice
Incorporate other vegetables like green peas, cauliflower florets, bell peppers (capsicum), or sweet corn.
Spice BlendSpice Blend
Add ½ teaspoon of sambar powder, vangi bath powder, or bisi bele bath powder along with the onions for a different flavor profile.
Sweet & TangySweet & Tangy
For a subtle sweet and sour taste, add a small piece of jaggery (about ½ teaspoon, grated) and a pinch of tamarind extract instead of lemon juice.
Why this is on our healthy list.
Rich in Fiber & Nutrients
Packed with a variety of vegetables, this dish is an excellent source of dietary fiber, vitamins (like A and C), and minerals, which support digestive health and overall well-being.
Provides Healthy Fats
The use of fresh coconut and coconut oil provides medium-chain triglycerides (MCTs), a type of healthy fat that can be a source of quick energy for the body and supports heart health.
Anti-Inflammatory Properties
Spices like turmeric (containing curcumin) and hing (asafoetida) are known for their anti-inflammatory and antioxidant properties, which can help combat oxidative stress in the body.
Frequently asked questions
One serving of Vegetable Palya (approximately 1 cup or 180g) contains around 185-200 calories. This is an estimate and can vary based on the specific vegetables and amount of oil used.