Karnataka Carrot Palya Recipe – Grated Carrot Stir Fry - Grated Carrot Poriyal

Today I have shared a simple and easy, Karnataka style grated carrot stir fry recipe. It is known as carrot palya in Kannada and carrot poriyal in Tamil. This palya recipe is very similar to my mom’s carrot puttu recipe but different in cooking method.

 In carrot puttu, grated carrot is steamed in idli pot whereas in carrot palya, it is stir fried to cook. I have tasted this palya in many occasions. Apart from grating job, it is so easy and quick to prepare. Kids would love it for sure. My friends make this as side dish for rice and chapathi as well. You can make chapathi rolls by stuffing this carrot palya and pack it for lunch box. Moreover this palya can be mixed with plain rice, ghee and served as carrot rice for lunch box. For variations, you can grate the coconut using carrot grater to give a nice look to the poriyal.

Check out my carrot kootu, carrot beans poriyal, carrot kheer, carrot halwa in pressure cooker, carrot chutney, Carrot sambar, Carrot kurma

Karnataka style carrot palya recipe

Karnataka style grated carrot stir fry recipe / Carrot palya for rice and chapathi.

Cuisine: Karnataka recipes

Category: Poriyal recipes

Serves: Serves 3

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

Chitra Ganapathy

INGREDIENTS

1 cup - 250ml Carrot - 4 nos (Grated) Big onion - 1 Green chilli - 2 Curry leaves - Few Grated coconut - 1/4 to 1/2 cup   (add as you like) Turmeric powder - 1/8 tsp Salt - as needed Sugar -  a pinch Water - only if needed To Temper Cooking oil - 2 tbsp Mustard seeds - 1/2 tsp Urad dal - 1 tsp Chana dal - 1 tsp Cumin seeds – 1/4 tsp Hing /asafetida - a pinch Coriander leaves – To garnish

HOW TO MAKE CARROT PALYA

1. Wash and peel skin of carrot. Grate it and set aside.
2. Heat oil in a kadai. Temper all the ingredients.
3. Saute onion, green chilli and curry leaves.
4. Add grated carrot, salt, sugar, turmeric powder.
5. Stir fry in medium flame till carrot becomes soft and cooked.
6. Cover and cook in low flame if needed.
7. Lastly add grated coconut. Mix well, garnish and serve this carrot palya with rice or chapathi !

CARROT PALYA RECIPE - STEP BY STEP PICTURES

Wash and peel the skin of carrot. Grate it using a big holed carrot grater. Similarly slice coconut and grate it using carrot grater if you like to give a nice look to the stir fry. Keep aside. Heat oil in a kadai. Splutter mustard, cumin seeds, urad dal, chana dal. Saute finely chopped onion, slit green chilli, curry leaves and hing. Now add the grated carrot, required salt, sugar( helps to give bright color) and turmeric powder. Mix well in medium flame till it shrinks and becomes soft. Keep the flame low. If needed add few tbsp of water. Cover it with a lid and let it cook.  Stir it once or twice in the middle to avoid burnt bottom. After the carrot is cooked well, switch off the flame. Garnish with coriander leaves. Serve with rice or chapathi. Enjoy !

Note

Cook the grated carrot in low flame by covering with lid. If needed you can sprinkle few tbsp of water to cook the carrot. You can skip coconut but it gives a nice flavor and yield to this palya. Garnishing with coriander leaves also adds a nice flavor. If you like, you can sprinkle few drops of lemon juice for tangy taste.

Easy, yummy, healthy grated carrot stir fry is ready ! Enjoy with rice or roti !

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Alugadde Palya Recipe – Karnataka Style Potato Palya For Rice

 

After a long time I tried few Karnataka recipes in my kitchen. I prepared Karnataka style bele rasam, Raw mango gojju and Potato Palya/ alugadde palya for rice. As always, my wonderful school moms friends are the source for these recipes as well. I learnt this aloogadde palya / potato curry / urulaikizhangu poriyal recipe from my friend Archana. Usually people in Karnataka make aloogadde palya for poori or to stuff masala dosa. But this version is served as side dish for rice. So it is different from the usual ones. It can be made in a simple way just by tempering onion, green chilli. But my friend Archu told me to add little Vangibath masala powder for more flavor. So I too followed the same. It came out really well and tasty. Raksha loved it a lot. I served with Raw Mango gojju. It was so good. Friends, do try this Karnataka style alugadde palya for a change and enjoy ! Lets see how to make potato palya recipe with step by step pictures.

Alugadee Palya Recipe For Rice

Alugadee Palya Recipe / Potato curry for rice

Cuisine: Karnataka

Category: Side dish for rice

Serves: Serves 2

Prep time: 10 Minutes

Cook time: 10 Minutes

Total time: 20 Minutes

Chitra Ganapathy

INGREDIENTS

Boiled potato - 4 nos  Big onion - 1 no Green chilli - 2 to 3 nos Grated coconut - 1/3 cup Vangibath masala powder - 1/4 tsp (optional) Turmeric powder - 1/8 tsp Water & Salt - as needed Coriander leaves - to Garnish To Temper Cooking oil – 2 tbsp Mustard seeds – 1/2 tsp Urad dal – 1/2 tsp Cumin seeds – 1/4 tsp Curry leaves – Few Lemon juice - Few drops

METHOD

1. Wash and pressure cook potato adding turmeric powder and required water.
2. Peel the skin and chop into cubes. Set aside.
3. Temper and saute onion, green chilli. Add potato cubes, salt and grated coconut.
4. Mix well. Lastly sprinkle Vangibath masala powder, stir gently. Squeeze lemon juice. 
5. Serve with rice.

METHOD - STEP BY STEP PICTURES

In a pressure cooker base, take the washed potato. Add turmeric powder and required water. Pressure cook in low flame for one whistle. Remove after the steam is released. Peel the potato. Chop into cubes. Set aside. Heat oil in a kadai. Temper mustard seeds, urad dal, cumin seeds and curry leaves. Saute onion, slit green chilli. Cook till onion becomes transparent. Add chopped potato, required salt. Mix well. Finally add the grated coconut and sprinkle Vangibath masala powder. Toss gently. Switch off the flame and squeeze lemon juice. Mix and serve. Serve with rice, rasam rice or sambar rice.Enjoy !

Note

Adjust the quantity of green chillies as per your taste. You can either use slit green chilli or chop it finely. You can skin Vangibath masala powder and make this palya. If you don’t have Vangi bath masala powder, use 1/4 tsp of red chilli powder and 1/4 tsp of garam masala powder.

Try this easy, yummy Aloogadde palya for rice and enjoy ! I served it with
Karnataka style Raw mango gojju.

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Vazhakkai Podimas Recipe – Raw Banana Podimas

Vazhakkai podimas/ Raw banana podimas/ Plantain podimas is a simple and interesting side dish for rice. In my house, we make podimas with potato usually. This time, I prepared podimas recipe with vazhakkai just for a change. We call it as Valakkai puttu. Both mom and MIL follow the same recipe. The key to make perfect raw banana podimas lies in the cooking of plantain. 

Every time I used to cook the plantain in a closed kadai or in an idli steamer but it takes more time to cook. So this time, I pressure cooked the raw banana with skin for just one whistle in high flame. It was cooked perfectly. Addition of more coconut is the second important point to make tasty podimas. I have discussed all these points in detail below. 

Friends, do check out this post and try this easy, yummy vazhakkai podimas at home. You can have this as a side dish for sambar rice, vatha kuzhambu rice and even with some spicy rasam rice. Ok, Lets see how to make Tamil nadu special side dish raw banana podimas/ vazhakkai puttu with step by step pictures.

Recently I got a collection of fruit bites and a pack of  Ragi, Kambu Koozh from Native Food Store. My family is a big fan of their readymade products. I have already tried thier millet pongal mix, Instant millet noodles, millets, cold pressed oils (Chekku ennai). We loved everything. This fruit bites is their recently launched product. They sent me few samples for taste & review them. 

I was so excited to see my favorite elandha vadai & tasted it first. It was so good and homely but I felt the seeds are more. Mango , woodapple and amla bites were tasty and bit spicy. Its really a healthy choice for snacks. We loved it very much. Price is also reasonable. Friends, do try their readymade food products from Native food store online. You will love it for sure👍. 

Raw banana podimas / Vazhakkai Podimas recipe

South Indian special, Tamil nadu style Vazhakkai podimas / Raw banana podimas for rice.

Cuisine: South Indian

Category: Poriyal Recipes

Serves: 3

Prep time: 5 Minutes

Cook time: 20 Minutes

Total time: 25 Minutes

Chitra Ganapathy

INGREDIENTS

1 cup = 250ml Raw Banana - 1 no ( Big sized) Big onion - 1 no ( finely chopped) Green chilli - 2 nos Curry leaves - Few Ginger - 1/2 inch piece (chopped finely) Turmeric powder – 1/4 tsp Grated coconut - 1/4 cup Salt & Water – as needed To Temper Coconut oil - 1 tbsp Mustard seeds - 1/2 tsp Urad dal - 1/2 tsp Chana dal - 1/2 tsp Cumin seeds - 1/4 tsp Asafetida / Hing - A pinch

METHOD

1. Wash and pressure cook raw banana / Vazhakkai in high flame for one whistle.
2. Raw banana should be 3/4 th cooked. Remove the skin and grate it using a bigger grater.
3. Temper all the ingredients given above. Saute onion, green chilli, curry leaves and ginger.
4. Add the grated vazhakkai, salt and turmeric powder. Mix gently.
5. Lastly add grated coconut, toss well and switch off the flame. Enjoy with sambar rice!

METHOD - STEP BY STEP PICTURES

Wash and cut the raw banana (Vazhakkai) into two pieces. Take 1.5 cups of water in a pressure cooker base and add the vazhakkai. Cook in high flame for one whistle. Remove the lid after steam is released. Peel the skin of raw banana. Wash it under tap water to cool down the raw banana. Grate it using big sized grater. Set aside. Chop onion, green chilli, ginger and curry leaves. Heat oil in a kadai. Splutter mustard seeds, urad dal, chana dal, cumin seeds. Saute onion, green chilli, ginger and curry leaves. Add grated raw banana. Mix gently. Lastly add grated coconut, mix well and switch off the flame. Enjoy with rice and papad !

Note

For variations, you can use red chilli instead of green chilli. If you like masala flavor, you can try adding red chilli pwd, dhania powder and garam masala powder.

Try this easy, yummy raw banana podimas with rice and enjoy !

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Raw Banana Roast - Vazhakkai Varuval Recipe

Tawa roasted raw banana fry / Vazhakkai varuval in Tamil was in my try list for years. Whenever my fellow bloggers post valakkai varuval in their Instagram feed, I drool at them😋. I know its a very simple recipe but somehow I never tried in my kitchen. Last week I tried this raw banana roast in dosa tawa for the first time. It came out very well. I haven’t used fresh masala like Chettinad version instead I used my sambar powder, garam masala powder and rice flour to the coat the raw banana pieces. It tasted great with sambar rice and curd rice. Raksha and Sendhil liked it very much. After trying this type of vazhakkai varuval, I am tempted to try more versions in the same. My neighbor from Pondicherry had taught me another version using freshly ground masala with coconut and fennel seeds. Soon I will try and post here. Now lets see how to make Tamil nadu style raw banana roast / Raw banana fry recipe with step by step pictures.

Check out

• Andhra style raw banana curry
• Raw banana curry with coconut
• Chettinad Vazhakkai curry
• Raw banana chips
• Raw banana bajji/fritters
• Raw banana kootu

Raw banana roast - Vazhakkai Varuval

Simple & easy South Indian style raw banana roast for rice.

Cuisine: South Indian

Category: Side dish for rice

Serves: Serves 2

Prep time: 5 Minutes

Cook time: 10 Minutes

Total time: 15 Minutes

Chitra Ganapathy

INGREDIENTS

1 cup - 250ml Raw banana - 1 no Water - to cook raw banana Red chilli powder - 1 tsp Garam masala powder - 1/4 tsp Turmeric powder - 1/4 tsp Rice flour - 1 tsp Salt - as needed. To Temper Sesame oil - 3 tbsp Mustard seeds - 1/2 tsp Urad dal - 1/4 tsp Cumin seeds - 1/4 tsp Curry leaves - Few

METHOD

1. Peel the skin of raw banana and chop into roundels.
2. Boil water adding salt and half cook the raw banana pieces.
3. Remove in a plate. Add spice powders and rice flour.
4. Coat well. Heat oil in a pan and temper mustard, urad dal, cumin and curry leaves.
5. Arrange the raw banana pieces in the pan. Shallow fry both sides till golden.
6. Remove in a plate and enjoy with rice.

METHOD - STEP BY STEP PICTURES

Wash and peel the raw banana skin using a peeler. Chop into small roundels. Immerse in water till use to prevent discoloration. Boil 2 cups of water adding some salt in a wide bowl. Add the chopped raw banana and cook for sometime. Raw banana should be just half cooked. Just prick with a fork. It should be hard to prick and unbreakable. Switch off the flame and drain the excess water. In a wide plate, take the half cooked raw banana pieces. Add red chilli powder, turmeric powder, garam masala powder, rice flour and salt. Mix well to coat the pieces. Heat oil in a wide pan. Temper mustard seeds, urad dal, cumin seeds and curry leaves. Arrange the raw banana pieces and cook in medium flame till its roasted well with golden brown color. Flip and cook the other side too. Cook in low to medium flame to roast it properly with a nice color. You can increase the flame slightly whenever needed to achieve golden brown color. Remove the roasted banana in a plate and cook the remaining raw banana pieces in the next batch. Serve with sambar rice, rasam rice and curd rice. Tastes great ! Enjoy !

Note

For variations, you can skip cooking the raw banana pieces and apply the masala directly, cook in tawa for more time. For more masala flavor, you can add 1/2 tsp of powdered fennel seeds and 1/2 tsp of ginger garlic paste. I have shallow fried the pieces adding sesame oil. You can use any cooking oil instead.

Try this easy raw banana roast and enjoy with sambar, rasam and curd rice.

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Mullangi Poriyal - Radish Stir Fry Recipe - Mullangi Palya

Recently I tasted this mullangi poriyal in Roti ghar hotel’s Bharjari oota. It is called as Moolangi palya in Kannada. When I had this stir fry, I couldn’t recognize its prepared with radish. It was very tasty and flavorful. So I asked the name of the dish from the waiter and surprised to know its ingredients. As I got bored of making mullangi sambar or mooli paratha, I wanted to try this radish stir fry and see the response of my family.

Everybody liked it very much. I am sure, this poriyal is a welcome change from my usual mullangi recipes. My MIL makes a different variety of mullangi poriyal by grating it. Soon I will share that recipe too. Ok, now lets see how to make Karnataka style mullangi palya/ mullangi poriyal at home with step by step pictures.

Do check out my Mullangi sambar & easy mooli paratha recipes.

Mullangi poriyal / Radish stir fry recipe

Mullangi poriyal recipe / Radish stir fry - Side dish for rice

Cuisine: South Indian

Category: Poriyal recipes

Serves: Serves 2 to 3

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

Chitra Ganapathy

INGREDIENTS

1 cup = 250ml Radish / Mullangi - 4 nos (Long, thin ones) Salt & water - as needed To grind MTR vangibath powder - 1 tbsp Grated coconut - 1/3 cup Jaggery - 1/2 tsp (optional) To Temper Cooking oil - 2 tbsp Mustard seeds - 1/2 tsp Urad dal - 1 tsp Cumin seeds - 1/2 tsp Big onion - 1 no ( finely chopped) Curry leaves - Few

METHOD

Wash and peel the skin of radish. Chop the head and tail portions. Cut into two pieces lengthwise. Chop into semi circles as shown in the picture below. Set aside. This poriyal can be prepared in two ways. You can either pressure cook radish or stir fry and cook in the kadai directly.   If you are cooking in a pressure cooker, cook it adding less water, salt in high flame for 2 whistles. In a mixie jar, take grated coconut, MTR vangibath powder or bisibelebath powder, jaggery (optional) and grind to a coarse powder without adding water.  It looks like a semi dry paste. Heat oil in a kadai. Temper mustard seeds, urad dal, curry leaves, red chilli and hing. Saute big onion till transparent. Add the chopped radish and saute till it becomes soft. ( If you have pressure cooked radish, add it without water). Toss gently without breaking the radish pieces. Keep the flame low, add 1/4 cup of water, mix well and cover cook for sometime.After the radish is 3/4th cooked, add the ground coconut masala. Mix well and cook till its raw smell goes off and radish is completely cooked. Remove after the raw smell of masala goes off.( If you don’t want to pressure cook radish, add the raw ones and saute till it becomes soft. Add ground masala, sprinkle some water and cover cook till done). Serve with sambar rice or curd rice. Enjoy !

Note

Adjust the quantity of MTR powder as per your taste. You can also add 1/2 tsp of red chilli powder in addition to MTR powder. If you don’t have MTR powder in hand, you can use 1 tsp red chilli powder + 1/2 tsp garam masala powder.

Try this yummy radish poriyal for a change & enjoy with sambar rice.

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Double Beans Poriyal – South Indian Style Double Beans Curry For Rice

I prepared this double beans curry recipe for the first time following my MIL’s South Indian style raw banana curry recipe adding fresh masala and coconut. Double beans is also known as lima beans. We call it as double beans poriyal in Tamil. It is high in nutrition, packed with soluble fiber that helps to reduce cholesterol and manage diabetes. I have seen my friends making sambar and kurma using fresh beans. But to begin with, I tried this yummy double beans poriyal recipe using dried double beans as I don’t get fresh ones in my place. It came out very well and tasty. Its a good side dish for sambar rice, rasam rice & curd rice. Except the soaking time, its very easy to make & can be done quickly. Do try this healthy poriyal recipe for rice and enjoy. Lets see how to make double beans/ lima beans poriyal recipe with step by step pictures.

Do check out my field beans / avarekalu + keerai poriyal recipe.

Double beans poriyal recipe

How to make double beans poriyal for rice

Cuisine: South Indian

Category: Poriyal recipes

Serves: Serves 4

Prep time:6Hours

Cook time: 20 Minutes

Total time:6H20 Minutes

Chitra Ganapathy

INGREDIENTS

1 cup - 250ml Double beans / Lima beans - 1 cup Salt & water - as needed To Grind masala Grated coconut - 1/3 cup Coriander seeds - 1.5 tbsp Red chillies – 4 nos Turmeric powder - 1/4 tsp Sambar Powder - 1 tsp Big onion - 1 no Cumin seeds - 1/2 tsp Garlic cloves - 3 nos To Temper Cooking oil – 2 tbsp Mustard seeds –1/2 tsp Urad dal – 1 tsp Curry leaves - Few

METHOD

1. Wash and soak double beans in enough water for minimum 6 hours or overnight.
2. Pressure cook soaked beans adding water and salt. Cook in low flame for one whistle.
3. Grind all the ingredients for masala to a smooth paste without adding water.
4. Heat oil and temper mustard seeds, urad dal, curry leaves. Add cooked double beans without water.
5. Add the ground masala paste and mix well to coat the masala. Add 1/4 cup of water and boil in low flame for few minutes till poriyal becomes semi dry. Remove in a plate. Serve with rice.

METHOD - STEP BY STEP PICTURES

Wash and soak double beans in enough water for one whistle in very low flame. Remove the lid after steam is released. Drain the excess water and set the beans aside. ( I cooked the beans by keeping in a box inside the pressure cooker. I kept the dal in cooker base.) Grind all the ingredients given under “ To grind masala” to a paste without adding water. Water content in onion and coconut is enough to make it a paste. Set aside. Heat oil in a kadai. Splutter mustard seeds, urad dal, curry leaves. Add the cooked double beans, ground masala paste and mix well to coat the beans. Sprinkle 1/4 cup of water and mix well in low flame till the poriyal looks semi dry. Transfer the poriyal to a kadai. Serve with rice, sambar rice or curd rice. Enjoy !

Note

Add more red chillies if you want spicy poriyal. You can add some lemon juice at the end if you like. If you are using fresh double beans, you don’t have to soak it. Just pressure cook them directly adding water.

Try this easy, healthy double beans poriyal at home. I enjoyed it with Paruppu rasam rice.

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Chow Chow Poriyal – Spicy Chayote Curry Recipe

Chow Chow Vegetable( Chayote in English, Ishkus in Hindi, Seemai Kathirikai in Tamil, Seeme Badanekayi in Kannada, Seema vankaya in Telugu) makes its appearance in my kitchen at least twice a week. I make sambar, poricha kuzhambu and kootu with it. Chow chow poriyal was in my try list for long time as I have never seen my mom & MIL making poriyal with it. Here in Bangalore, most of the hotels serve this chow chow curry in their lunch thali. So I wanted to try that way. Its a very simple dry curry recipe but spicy in taste. People call it as Seeme Badanekayi Palya in Kannada. As chow chow vegetable is bland in taste, I have used spice powders to bring the masala flavor. I prepared this chow chow curry directly in a pressure cooker to ease my job. Yes it was done under 10 minutes. This recipe is ideal for bachelors and working women to whip up a quick side dish for sambar rice and curd rice. Do try this spicy chow chow curry for rice and enjoy. If you like, you can have it with roti a well.

Check out my other PORIYAL RECIPES too !

Chow Chow Poriyal / Chayote Curry Recipe

Chow chow poriyal for rice,roti - Chayote dry curry recipe, spicy in taste !

Cuisine: Indian

Category: Poriyal Recipes

Serves: Serves 2

Prep time: 10 Minutes

Cook time: 10 Minutes

Total time: 20 Minutes

Chitra Ganapathy

INGREDIENTS

Chow Chow / Chayote - 1 no (Big) Big onion - 1 no Garlic cloves - 5 nos Turmeric powder - 1/4 tsp Red chilli powder - 3/4 tsp Dhania powder - 1 tsp Garam masala powder - 1/2 tsp Grated coconut - 1/4 cup Salt & water - as needed To Temper Coconut oil or cooking oil - 1.5 tbsp Mustard seeds - 1/2 tsp Urad dal - 1 tsp Chana dal - 1 tsp Curry leaves - Few

HOW TO MAKE CHOW CHOW PORIYAL

1. Wash and peel the skin of chow chow/chayote. Slice the head and tail portion.
2. Chop into small cubes.Chop onion and garlic finely.
3. Heat oil in a pressure cooker base. Splutter mustard seeds, urad & chana dal.
4. Saute onion, garlic and chayote. Add salt and spice powders. Mix well.
5. Add very little water and pressure cook in high flame for 2 whistles.
6. Boil if there is excess water. Let it become dry. Lastly add grated coconut, mix well and serve !

METHOD - STEP BY STEP PICTURES

Wash and slice the head and tail part of chow chow. Peel the skin completely and chop into cubes. Chop onion and garlic cloves finely and set aside. Heat oil in a pressure cooker base. Splutter mustard seeds, urad dal, chana dal and curry leaves. When dals turn golden, add chopped onion, garlic and chow chow cubes. Saute for a minute. Add turmeric powder, red chilli powder, dhania powder, garam masala powder and salt. Mix well. Add little water say 3 tbsp and mix well. Less water is needed because chow chow will release some water while cooking. Pressure cook in high flame for 2 whistles. Open the lid after steam is released. Mix gently and check for excess water. If its there, boil in high flame for a minute to drain all the water.Do not mix often because poriyal may become mushy. Toss gently. Poriyal should be dry. Lastly add grated coconut, mix well and serve with rice or roti ! Enjoy !

Note

Chow chow needs less water and less time to cook. So do not add more water while pressure cooking. Chow chow becomes mushy if you cook for more time in pressure cooker. So its better to cook in high flame for 2 whistles. It cooks in the steam itself. Adjust the quantity of chilli powder to make it more spicy. You can also skip garam masala powder but it adds a nice flavor to the curry. You can follow the same recipe and use bottle gourd / sorakkai instead of chow chow.

Try this easy, yummy chow chow poriyal at home and enjoy with sambar rice, rasam rice & curd rice.

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