Palya (vegetables/greens/legumes dry side-dish)

What is Palya?

Palya is a dry vegetables/greens/legumes side-dish. It can be made with different  vegetables/greens/legumes. Popular ones are: Greeen Beans, Alasande (Long Beans), Aloogadde (Potato), Bendekai (Okra), BaLekai (unripe Plantain), Cabbage, Beetroot, Badanekai (Aubergines), Mangalore Southekai, Nuggekai (Drumsticks), Soppu (Greens), KaaLu (Legumes)


Ingredients
Tharakari/KaLu (Vegetables/Legumes): 2 cups
or Soppu (Greens): 4 cups
Thenginakai (Coconut): 1/4 cup (grated)
Neeru (Water): 1 cup
Uppu (Salt): to taste


for Oggarane/Tempering
Saasive (Mustard Seeds): 1 tsp
Uddina BeLe (Black Gram Lentil): 1 tsp
Kadale BeLe ( Bengal Gram Lentil): 1 tsp
Hasi Menasu (Green Chillies): 2 (slit) or Menasina Pudi (Chilli Powder): 1 tsp or Ona Menasu (Dried Red Chillies)
Arashina (Turmeric Powder): 1 tsp
Karibevu (Curry Leaves): 4-5
Enne (Oil): 2 tsp


Method
Take oil in a wok or a wide pan and add the oggarane ingredients to it. Add vegetables/greens/legumes, water, salt and cook till the water evaporates. Garnish with grated coconut.


Variation: just 1 tsp of cumin seeds, 1 tsp turmeric powder, 1 tsp chilli powder can be used instead of the above Oggarane. Garnish with chopped Coriander Leaves.

Paji Koddel (Vegetables in Spicy Garlic and Coconut Gravy)

Paji Koddel is Vegetables in Sweet, Sour and Spicy Coconut Gravy. It differs from Koddel because there is no roasting of ingredients before grinding (Paji means raw (not roasted) in Tulu Language). Paji Koddel can be made with different vegetables, popular ones are: Carrot, Cabbage, Marrow, Mangalore Southekai, etc. Exotic version is Paji Koddel of Gujje (unripened Jackfruit), Jackfruit seeds, ! 

Ingredients

Tharakari (Vegetable): 1 cup (chopped)
Huli (Tamarind): a marble-sized piece
Water: 1 cup
Salt: to taste

for Grinding
Tenginakai (Coconut): 1 cup (grated)
Ona Menasu (Dried Red Chillies): 3-4
Kothambari Beeja (Coriander Seeds): 1 tsp
Jeerige (Cumin Seeds): 1 tsp
Akki (uncooked Rice): 1 tsp
Aarashina (Turmeric Powder): 1/2 tsp
Bellulli (Garlic): 2 cloves

for Oggarane/Tempering
Karibevu (Curry Leaves): 4-5
Enne (Oil): 1 tsp

Method
Boil the vegetable pieces, tamarind and salt in a saucepan of water for 10 minutes. Grind the ingredients in set 2 and add it to the Paji Koddel and simmer for 10 mins. Heat oil in a small pan and add oggarane ingredients to it. Pour this over the Paji Koddel just before serving.

Gasi (Veg/Legumes in Spicy Coconut Gravy)

Gasi is Vegetables or Legumes in Spicy Coconut Gravy. Gasi can be made with different vegetables, popular ones are: Green Peas, Black Chick Peas or any other legumes, Green Beans, Cabbage, Potatoes, Mangalore Southekai, Thondekai (Ivy Gourd), Budu Kumbalakai (Ash Gourd), etc. 

Ingredients
Tharakari (Vegetable) (chopped) or KaaLu (Legumes) (soaked overnight or canned): 1 cup
Neerulli (Onion): 1 (chopped)
Huli (Tamarind): a marble-sized piece
Neeru (Water): 1 cup
Uppu (Salt): to taste

for Roasting & Grinding
Thenginakai (Coconut): 1 cup (grated)
Ona Menasu (Dried Red Chillies): 2
Kothambari Beeja (Coriander Seeds): 1 tsp
Arashina (Turmeric Powder): 1 tsp
Enne (Oil): 1 tsp

for Oggarane/Tempering
Saasive (Mustard Seeds): 1 tsp
Karibevu (Curry Leaves): 4-5
Enne (Oil): 1 tsp

Method
Boil the vegetable pieces or soaked legumes, tamarind and salt in a saucepan of water for 10 mins. In a  small pan, roast in oil the red chillies, coriander seeds & turmeric powder (add in that order). Grind them with coconut, add it to the Gasi and simmer for 5 mins. Heat oil again in the small pan and add oggarane ingredients to it. Pour this over the Gasi just before serving.