Tag: dry curry

Kanile palya/Bamboo Shoot and jack seed palya:

August 5, 2018

Kanile is nothing but Bamboo shoot. We coastal people, prepare some delicacies from this seasonal high fiber veggie, such as Bamboo shoot and green gram gravy or this dry Subzi/palya is prepared by mixing with crushed Jackfruit seed. It is protein rich, subtle in flavor, blends very well with bamboo shoot. This palya goes very well with hot Rice with a dollop of ghee or as a side dish with any kind of gravy, Rasam or sambar.  So, it is a seasonal monsoon season’s treat for us.

We normally use fresh bamboo shoot and chop it in circular manner. (please refer to the Post of How to chop Bamboo shoot)

I normally preserve jack seeds in frozen form and procedure is already shared in my blog as well.

Ingredients:

Ready Bamboo shoot – 1 cup

Fresh or Frozen jack seeds –2 fists full

Grated coconut – 3 table spoons

Turmeric – ½ tea spoon

Red chilli powder – 1 tea spoon

Salt- as needed

Jaggery – as needed (optional)

Seasoning:

Coconut oil – 1 table spoon

Mustard – 1 tea spoon

 Urad dal – 1 tea spoon

Cumin – ½ tea spoon

Red chilli -1

Curry leaves – 2 springs

Method:

-I normally crush and store the jack seeds. So, no need of chopping or crushing. If you have fresh seeds with you, please crush the seed by using hitting stone and remove outer stiff cover and use inner seed.

– Take one thick bottomed pan, do seasoning. Heat oil, splutter mustard, add urad dal. When dal becomes light brown, add cumin, red chilli and curry leaves.

-Now add in crushed jack seeds, a cup of water and cook at low fire by closing the lid.

– When it is half done, add chopped and ready bamboo pieces, Red chilli powder, salt and jaggery, required amount of water.

-Close the lid and cook this in a low flame, until it is cooked or up to water drains.

-If water drains first, add some more water and make sure to cook properly.

Garnish with fresh grated coconut and mix, cook for 2 minutes and switch off the gas.

-Serve with hot rice and enjoy as a side dish.

 

 

Gujje palya/ Tender jackfruit Subzi:

February 3, 2018

Gujje is nothing but tender jackfruit. We Mangalore people start using Gujje from its very tender form. This particular recipe is for very tender means even before its formation of eyes (seed) and known as “Guddhi palya” as it is prepared after crushing. We will see how to prepare this in a traditional way.        

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Ingredient:

Tender jackfruit – 1

Mustard- 1 tsp.

Black gram dal – 1 tsp.

Red chilli – 1 (for seasoning)

Curry leaves – 4 springs

Coconut oil – 4 tsp.

Red chilli powder – 1 tsp.

Turmeric – ½ tsp.

Tamarind – ½ tsp.

Salt and jaggery – for taste.

Grated coconut – 3 tbl sp.

Methi seeds – ½ tsp(roasted)

Red chilli – 2 to 3 (roasted)

Method:

  • Remove outer thorny skin and centre core. Cut the inner pith into one-inch cubes. Immerse in water for 10 minutes. Drain and keep aside.
  • Take one thick-bottomed kadai or pressure cooker. I usually prefer one whistle a pressure cooker. This method fastens the procedure.
  • Put chopped jack pieces, salt, tamarind, jaggery, red chilli powder, turmeric. Now add a cup of water and cook until one whistle.

Ribbet collage 1

  • When it becomes cool, remove the cooker lid.
  • Mash the cooked jack a little so that all the segments of the jack pieces will open, and it will help to enhance the taste and structure of the palya.
  • Dry grind coconut, roasted methi and red chilli into rough powder and add.

Ribbet collage 2

  • Now check for the seasoning and cook until any remaining water is dried and the masala cooks and coats well.
  • Garnish with curry leaves, two tsp. Take raw coconut oil, keep it closed, and cook for a while so the coconut and curry leaves’ flavours will spread to give a very authentic “homely” flavour.
  • Season it by heating coconut oil and adding mustard. When it splits, add Urad dal, red chilli and curry leaves and pour over the ready palya/sabzi.
  • This palya will taste great with ghee and hot rice or as a side dish with Rasam rice.

 

Spaghetti squash palya/stir-fry:

October 24, 2017

Spaghetti squash is oblong shaped spring vegetable. Like any other squash it has creamy yellow outer hard skin and inner core and seed part. It is rich in vitamins, rich in antioxidants and low in carbohydrate. Hence it is loved by weight watchers and one can enjoy this super magical veggie in many forms after baking it for a half an hour. After initial baking/cooking ,inner flesh tends to become thread like texture and which can be enjoyed in many ways as salads, as substitution for noodles etc.

I wanted to try this vegetable from so long. In my recent visit to USA, I asked my sister to bring this veggie when I was at her place. She did struggle a lot to find this vegetable in the Summer and finally managed to find one and handed it over to me. I knew it was extensively used as a substitute to noodles in salads, hence I wanted to incorporate it in our south Indian cooking and tried simple palya and it tasted great with rice and Rasam.

palya 2

Ingredients:

Spaghetti squash – 1

Red chilli powder – 1 tea spoon

Salt

Turmeric – ½ tea spoon

Jaggery – 1 tea spoon

Grated fresh coconut – 2 table spoons

Seasoning:

Coconut oil – 1 table spoon

Mustard – 1 tea spoon

Urad dal – 1 tea spoon

Cumin – ½ tea spoon

Red chilli -1 (broken in to half)

Curry leaves – 1 spring

Method:

How to remove or prepare spaghetti, out of squash before making palya-

Ribbet collage 1

If you have not used spaghetti squash before, there are couple of things one should know. First you should cut this veggie into half lengthwise and carefully remove the seeds and attached fibre. Place these two pieces on a lined cookie sheet or any baking tray. Next spray some olive oil or any other vegetable oil and bake this in a pre-heated oven for 30-40 minutes at 180 ®C or until it is cooked and water oozes and accumulates at the centre hollow region.

Ribbet collage 2

Next, remove from the oven, cool a bit. Take one fork and scrape all over and see the magic. Yup!!! You will see lots of noodle like strands and collect all these and keep it ready for further cooking.

How to make Palya:

-Take one kadai/wok add oil and heat. Splutter mustard, add urad dal, cumin, red chilli.

Ribbet collage 3

-When urad dal becomes light brown, add curry leaves, collected spaghetti squash strands, salt, jaggery, red chilli powder and little water.

-Cook until veggie absorbs all the flavours and water dries up. Garnish with coconut gratings.

palya 3

-Serve with rice or roti.