Cabbage & Green beans Palya

Vegetable combinations make the dish more colorful and healthy. Here, I have used cabbage and beans to make this palya. Fresh peas and/or chopped carrots can be added to this palya. Click here for chow chow and carrot palya.

Ingredients:

Cabbage - 1 medium size

Green beans - 250 gms

Oil for tempering - 1 tablespoon

Mustard seeds - half teaspoon

Whole urud dal - 1 tablespoon

Salt to taste

Turmeric powder - half teaspoon

Hing (Asafoetida powder) - a pinch

Water to cook the vegetables

Coconut - fresh - grated - 2 tablespoon (optional)

Method:

Chop the cabbage discarding the core and outer layers.

Chop the green beans after discarding both the ends.

Heat oil in a kadai and temper the mustard seeds and add urud dal. fry till golden.

Add the chopped vegetables, salt, turmeric powder, hing, and give a quick stir.

Add just a cup of water and cook partially covered. 

When all the moisture is absorbed and the vegetable is completely cooked, turn off heat and add the grated fresh coconut. Healthy palya is ready. Stir well and serve when its room temperature. Serve as an accompaniment for rice items like rasam rice, curd rice, sambar rice etc.

If using fresh peas, wash the peas and boil in water for 10 mins before adding to the palya. Because, it takes a little longer time to cook.

Simple Seeme badanekai / Chow chow and Carrot Palya

Including vegetables in our diet is very important. South Indians make a dry vegetable curry as an accompaniment for rice dishes. Carrots, chow chow (otherwise called seeme badanekai in kannada and bangalore kathirikka in tamil), beans, cabbage are some of the vegetables that are cooked in water to make palya. Palya is a nothing but a dry vegetable side dish. Either individual vegetables are used or in combination. Here I have used chow chow and carrot combo. 

Ingredients:

Chow chow - 2 medium - peeled and diced

Carrots - 3 medium - peeled and diced

Oil for tempering - 1 tablespoon

Mustard seeds - half teaspoon

Whole urud dal - 1 tablespoon

Red chillis - dry - 2 (optional)

Salt to taste

Turmeric powder - half teaspoon

Hing (Asafoetida powder) - a pinch

Water to cook the vegetables

Coconut - fresh - grated - 2 tablespoon (optional)

Method:

Heat oil in a kadai and temper the mustard seeds and add urud dal. fry till golden and add red chillis if adding.

Add the diced vegetables, salt, turmeric powder, hing, and give a quick stir.

Add just a cup of water and cook partially covered. 

When all the moisture is absorbed and the vegetable is completely cooked turn off heat and add the grated fresh coconut. Healthy palya is ready. Stir well and serve when its room temperature. Serve as an accompaniment for rice items like rasam rice, curd rice, sambar rice etc.