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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
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.
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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!
This south_indian recipe takes 30 minutes to prepare and yields 4 servings. At 192.73 calories per serving with 5.39g of protein, it's a beginner-friendly recipe perfect for lunch or dinner or side.
Incorporate other vegetables like green peas, cauliflower florets, bell peppers (capsicum), or sweet corn.
Add ½ teaspoon of sambar powder, vangi bath powder, or bisi bele bath powder along with the onions for a different flavor profile.
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.
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.
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.
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.
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.
Yes, Vegetable Palya is a very healthy dish. It is rich in fiber, vitamins, and minerals from the mixed vegetables. The use of minimal oil and spices makes it a light, nutritious, and easily digestible side dish.
Absolutely. You can use a frozen mixed vegetable blend. There's no need to thaw them first; simply add them to the pot and reduce the initial cooking time by a few minutes as they cook faster than fresh vegetables.
Palya is a versatile side dish. It is traditionally served with sambar, rasam, and steamed rice. It also pairs wonderfully with chapatis, rotis, phulkas, and can even be used as a simple filling for dosas.
You can store leftover palya in an airtight container in the refrigerator for up to 2-3 days. Reheat it in a pan or microwave before serving. The texture of the coconut might change slightly upon reheating but it will still taste delicious.