Kerala Tomato Curry Recipe – Kerala Thakkali Curry With Coconut Milk

When I was looking for a Kerala style side dish for appam apart from vegetable stew, I got to know about this Kerala style tomato curry recipe / thakkali curry with coconut milk. It is an yummy side dish for appam, dosa and rice. This is the first time Iam making tomato curry with readymade coconut milk powder. I used Maggi coconut milk powder to make thin coconut milk and used in this recipe. Tomato curry came out very tasty and tasted more like kurma with mild masala flavor. Raksha and myself loved it with appam and dosa. I tried this recipe after watching few YouTube videos. In the video, this curry was prepared for rice. But I had it with appam and dosa. Hope it tastes good for idiyappam too. Friends, if you love tomato based side dish recipes, you must give this a try. You will love it for sure. Ok, lets check how to make Kerala style tomato curry for rice, appam with step by step pictures.

Check out my Potato paya recipe, Vegetable stew recipes too.

Kerala style tomato curry recipe - Side dish for rice, appam

Kerala style tomato curry recipe with onion, tomato and coconut milk.

Cuisine: Kerala

Category: Side dish for appam

Serves: Serves 3

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

Chitra Ganapathy

INGREDIENTS

1 cup - 250ml Coconut oil - 3 tbsp Mustard seeds - 1/2 tsp Curry leaves - Few Big onion - 1 (Finely chopped or sliced) Green chilli - 2 nos. Ripe tomato - 2 nos. Turmeric powder - 1/4 tsp Kashmiri chilli powder - 1 tsp Coriander seeds powder - 1 tsp Coconut milk - 1 to 1.5 cups ( I used Maggi coconut milk powder) Coriander leaves - to garnish

KERALA STYLE TOMATO CURRY RECIPE

1. Wash and chop onion, tomato into small pieces.
2. Take Maggi coconut milk powder packet. Follow the instructions and make thin coconut milk.
3. Heat oil in a kadai. Splutter mustard seeds, curry leaves.
4. Saute onion, green chilli and tomato. Add salt, spice powders and saute well.
5. Lastly add the coconut milk. Boil for few minutes. Garnish with coriander leaves.
6. Serve with rice, appam or dosa. Tastes yummy !

KERALA TOMATO CURRY - STEP BY STEP PICTURES

Wash and chop onion, tomato into small pieces. Slit green chilli and set aside Take the readymade coconut milk powder. Add water as per the instructions given on the pack. I added 3 tbsp of water for 1 tbsp of powder. Make 1 cup of coconut milk and set aside. Heat coconut oil in a kadai. Splutter mustard seeds, curry leaves. Saute onion and green chilli till onion becomes transparent. Add tomato pieces, salt and saute till tomato becomes mushy. Add turmeric powder, red chilli powder and coriander powder. Mix well till raw smell goes off. Lastly add the coconut milk and boil the gravy for few minutes till it reaches the desired consistency. Switch off the flame and garnish with coriander leaves. Serve hot with rice, appam or dosa. Enjoy !

Note

Adjust the quantity of spice powders and green chilli as per your taste. Add more coconut milk if you wish. This tomato gravy tastes tangy if you don’t add the required amount of chilli and spice powders.

Try this yummy Kerala style tomato curry and enjoy with rice or appam !

Technorati Tags: Kerala tomato curry,kerala thakkali curry,kerala tomato curry with coconut milk,kerala thakkali curry with coconut milk,tomato curry for appam,side dish for appam

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Vendakkai Poriyal With Tomato – Lady’s Finger Curry Recipe

Vendakkai poriyal with tomato( Lady’s finger curry) is an easy, yummy side dish for rice. Generally South Indians make vendakkai poriyal  in two ways. One in a simple way by sautéing onion, green chilli and thinly sliced lady’s finger cooked to become crispy & soft. Optionally it can be garnished with coconut. Second version of vendakkai poriyal is without coconut. It can be prepared adding onion, tomato and masala powders. As I had already discussed Lady’s finger poriyal with coconut, I thought of sharing this vendakkai poriyal recipe with tomato. Its a dry curry recipe that can be served as side dish for rice. We enjoyed it as a side dish for sambar rice. If you like to eat dry curry, you can have this poriyal as a side dish for roti as well. It tastes great with mild tangy and spicy taste. Friends, do try this version of vendakkai poriyal with tomato, onion and share your feedback with me. Lets see how to make Tamilnadu style vendakkai poriyal with step by step pictures.

Vendakkai Poriyal Recipe With Tomato

Vendakkai poriyal with tomato for rice and roti !

Cuisine: South Indian

Category: Poriyal recipes

Serves: Serves 3

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

Chitra Ganapathy

INGREDIENTS

1 cup - 250ml Vendakkai / Lady's finger - 20 nos Big onion - 1 no (Big) Ripe tomato - 2 nos (Big) Sambar powder or red chilli powder + dhania powder - 1 tsp each Turmeric powder - 1/4 tsp Sugar - a pinch Salt - as needed Water - Few tbsp To Temper Cooking oil - 2 to 3 tbsp Mustard seeds - 1/2 tsp Urad dal - 1 tsp Chana dal - 1 tsp Cumin seeds - 1/2 tsp Curry leaves - Few

HOW TO MAKE VENDAKKAI PORIYAL WITH TOMATO

1. Wash and chop vendakkai / lady’s finger into small pieces.
2. In a kadai, heat oil and temper all the ingredients given under “To temper”.
3. Add onion and saute till transparent. Add tomato pieces and saute till mushy.
4. Add turmeric powder, sugar, salt, sambar powder and mix well.Add vendakkai and saute well. 
5. Sprinkle little water. Cover the kadai with a lid and cook in low flame for few minutes.
6. Toss it whenever needed. After the lady’s finger is cooked soft, switch off the flame.
7. Garnish with coriander leaves. Serve with rice and roti !

VENDAKKAI PORIYAL WITH TOMATO - STEP BY STEP PICTURES

Wash and chop Lady’s finger / Vendakkai into small pieces. Finely chop onion, tomato into small cubes. Heat oil in a kadai. Temper mustard seeds, cumin seeds, big onion, curry leaves and saute till onion becomes transparent. Add tomato pieces, required salt and saute till mushy. Add sugar, turmeric powder, red chilli powder +dhania powder or sambar powder. Mix well.  Lastly add the chopped vendakkai and saute well to coat with the masala. Mix in medium to high flame till its sliminess goes off. Sprinkle few tbsp of water. Keep the flame low and cover the kadai with a lid. Mix once or twice in the middle. Cook till the Lady’s finger becomes soft and cooked well. Switch off the flame. Enjoy with rice and roti !

Note

Addition of sugar and turmeric powder helps to maintain green color of Lady’s finger. You can add 1/2 tsp of garam masala powder if you like. Do not add more water. Just sprinkle few tbsp of water whenever needed to cook well.

Try this easy, yummy vendakkai poriyal with onion, tomato and enjoy with rice !

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Snake Gourd Sabzi – Padwal Sabzi Recipe / Chinchinda Ki Sabji

 I tried this North Indian style snake gourd sabzi (padwal sabzi / chichinda sabji in Hindi) for the first time following Kabita’s kitchen YouTube video. Usually North Indians make Padwal sabji by adding chana dal or by stuffing padwal with spicy masala. But this chatpata padwal sabzi given by Kabita was quite interesting and easy to prepare too. So I tried it as a side dish for rice and dal fry. It was a lovely combo. More than the taste, I loved the look of this snake gourd sabzi. Its color and flavor made me drool over it. 

In the original recipe, Maggi taste maker or maggi spice cubes is recommended to use for enhanced flavor. But I couldn’t use any as I din’t have it in hand. Still it came out well and tasty. Friends, do try this North Indian style snake gourd sabzi recipe for rice and roti. You will love it ! Lets see how to make North Indian snake gourd curry / padwal sabzi with step by step pictures.

Check out my South Indian style snake gourd poriyal ,

  snake gourd pepper fry, 

snake gourd chana dal kootu for rice if interested.

Snake gourd sabzi / Padwal sabzi recipe

North Indian style Snake gourd sabzi / Padwal sabzi for rice, chapati

Cuisine: North Indian

Category: Sabzi Recipes

Serves: Serves 2

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

Chitra Ganapathy

INGREDIENTS

Snake gourd - 1 no (Medium sized) Big onion – 2 nos (finely chopped) Ripe tomato -2nos (finely chopped) To Temper Cooking oil - 3 tbsp Cumin seeds - 1/2 tsp Garlic cloves – 8 to 10 nos Curry leaves - Few Turmeric powder – 1/4 tsp Red chilli powder – 1 tsp Maggi masala powder – 1 packet  OR garam masala /kitchen king masala powder – 1/2 tsp Sugar – 1/4 tsp Salt & water – as needed Coriander leaves – Few (to garnish)

METHOD

1. Wash and deseed snake gourd / Padwal / Chinchinda. Chop into round slices.
2. Wash and chop onion, tomato finely.
3. In a kadai, heat oil and splutter cumin seeds.
4. Add finely chopped onion, garlic and saute till transparent.
5. Add finely chopped tomato and saute till mushy. Add the required salt.
6. Add turmeric powder, red chilli powder and Maggi masala.
7. Saute for a minute. Cover and cook in low flame. Now add chopped snake gourd.
8. Mix well. Cover and cook in low flame foe few minutes.
9. Open and stir whenever needed to avoid burnt bottom. Sprinkle some water to cook if needed.
10. After the snake gourd is cooked and shrunken, switch off the flame. Garnish with coriander leaves. Serve hot with rice and chapati.

METHOD - STEP BY STEP PICTURES

Wash the snake gourd. Trim both the edges. Insert a knife in the middle and remove the seeds. Now snake gourd looks like a hollow tube. Chop into roundels as shown in the picture below. Wash and chop onion, tomato into fine pieces. Heat oil in a kadai. Splutter cumin seeds. Saute garlic cloves. Then add finely chopped onion and curry leaves. Saute till transparent. Add finely chopped tomato, required salt and saute till mushy. Mix well. Now add turmeric powder, sugar, red chilli powder and Maggi masala powder or garam masala powder. Mix till raw smell leaves. Sprinkle little water. Cover cook for few minutes. Lastly add the sliced snake gourd. Mix well in medium flame till it shrinks a bit. Lower the flame. Cover the kadai with a lid. Cook for few minutes. Mix once or twice in the middle to avoid burnt bottom. You can sprinkle few tbsp of water if you feel the mixture is dry. Cover and cook till snake gourd becomes soft and shrinks well.  It takes 10 to 15 minutes in low flame for proper cooking. Make sure onion, tomato mixture is coated well.  Switch off the flame and garnish with finely chopped coriander leaves.   Serve with rice and chapati. Enjoy !

Note

Adjust the quantity of chilli powder as per your taste. If you skip Maggi masala powder, you can add garam masala powder or kitchen king masala powder. Addition of sugar helps to retain the green color of snake gourd.

Try this easy, North Indian style snake gourd sabzi for rice and enjoy !

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Restaurant style Dal Fry Recipe – Toor Dal Fry / Arhar Dal Fry Recipe

Restaurant style dal fry recipe with step by step pictures. Dal tadka and Dal fry are two different and popular side dish for rice and roti served in North India. In dal fry, cooked toor dal (Arhar dal in Hindi) is added to the sauteed onion, tomato and spices mixture whereas dal tadka is prepared by pressure cooking toor dal along with onion, tomato. Then it is tempered with spice powders separately. Dal fry can be prepared with moong dal as well. After I tried North Indian dal tadka successfully, I made this easy restaurant style dal fry recipe at home just to find the difference between two. Yes, there are some variations in the method of making, ingredients and taste. Recently when I went to mini Punjabi dhaba, I had this dal fry as a side dish for jeera rice. But I din’t like its taste. I felt it was bland. But this restaurant style dal fry recipe I tried after watching few YouTube videos came out very well with great taste ! I loved it very much. Even though I prepared it (without charcoal) without doing dhungar method, it was so good and flavorful. I served it with plain rice adding ghee. I also prepared Padawal sabzi / Snake gourd sabzi as side dish for this dal fry. It was a yummy combo which I liked it very much. I will post the sabzi recipe tomorrow. Here you go, dal fry in restaurant style with step by step pictures.

Dal Fry Recipe In Restaurant Style

North Indian Dal Fry Recipe In Restaurant Style - Toor dal fry for rice.

Cuisine: North Indian

Category: Dal Recipes

Serves: Serves 3

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

Chitra Ganapathy

INGREDIENTS

1 cup - 250ml

To Pressure Cook Toor dal / Arhar dal - 1/2 cup Turmeric powder - 1/8 tsp Water - 2.5 cups Cooking oil - Few drops To saute Cooking oil or ghee - 2 tbsp Cumin seeds - 1/2 tsp Red chilli - 1 no (optional) Green chilli - 1 no (finely chopped) Big onion - 1 no (-do-) Garlic cloves – 4 nos (chopped) Ginger – 1 tsp (chopped) Ripe tomato - 1 no (-do-) Curry leaves - Few Red chilli powder - 1/2 tsp Garam masala powder - 1/2 tsp Sugar - 1/4 tsp To Garnish Coriander leaves - 2 tbsp (Finely chopped) Ghee - 1 tbsp

HOW TO MAKE DAL FRY – RESTAURANT STYLE

1. Wash and pressure cook toor dal adding turmeric powder, water and drops of cooking oil.
2. Mash the dal and set aside.
3. Heat ghee in a kadai. Fry all the items given under “To saute”.
4. Add the cooked toor dal and boil for few minutes.
5. Garnish with coriander leaves and ghee. Serve with jeera rice, roti !

DAL FRY RECIPE - STEP BY STEP PICTURES

Wash and pressure cook toor dal adding turmeric powder, few drops of cooking oil and 2.5 cups of water. Cook in low flame for one to two whistles. Open the cooker after the steam is released. Mash the dal well. Set aside. In a kadai, heat ghee / oil . Splutter cumin seeds. Saute big onion, chopped green chilli, curry leaves, garlic and ginger till transparent. Add finely chopped tomato and saute till mushy. Add red chilli powder, garam masala powder, sugar and required salt. Saute for a minute. Add the cooked toor dal. Mix well. Simmer the dal for 5 minutes. Crush kasoori methi and add to the dal at the end. Switch off the the flame and garnish with finely chopped coriander leaves. You can also garnish the dal with a tbsp of fresh cream if you like. Enjoy !

Note

Adjust the quantity of spice powders as per your taste. For variations, you can use moong dal or a mixture of 5 dals.

Try this easy, yummy restaurant style dal fry recipe for rice, roti ! Enjoy with any simple side dish.

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Bitter gourd Masala Curry For Rice / Pavakkai Masala Poriyal Without Coconut

South Indian, Tamilnadu style Bitter gourd masala curry for rice / Pavakkai masala poriyal without coconut was my recent try using bitter gourd. Usually I make pavakkai pitlai or pavakkai poriyal with coconut in my MIL’s style. For a change, I tried this bitter gourd masala curry adding spice powders and garam masala powders. I made it easily using my pressure cooker. It came out very well and finger licking good with its own slight bitter taste. Sendhil who is not a big fan of this veggie liked this bitter gourd curry and had it without any complaints. If you are a fan of bitter gourd like me, you must try this Pavakkai masala poriyal. You will love it for sure. It is a good side dish for sambar and curd rice. If you want to make bitter gourd curry without bitterness, you should thinly slice the bitter gourd, remove the seeds. Soak in sour curd or buttermilk, salt for 20 minutes and squeeze it before cooking like I did in my bitter gourd biryani recipe. But I won’t recommend this step for this poriyal as the nutrition of this vegetable will be lost. So what I do is, I slice the bitter gourd thinly. I add more tamarind and jaggery to reduce the bitterness. It works well. Friends, lets see how to make this Tamilnadu style Pavakkai masala poriyal with step by step pictures.

Check out my other bitter gourd recipes too !

Bitter gourd biryani

Crispy Bitter gourd chips

Bitter gourd Puli kuzhambu - Chettinad 

Kakarakaya Pulusu - Andhra style bitter gourd gravy for rice

Bitter gourd pitlai 

Bitter gourd poriyal with coconut 

Bitter gourd curry recipe - Tamil nadu style

Tamil nadu style bitter gourd curry recipe for rice

Cuisine: South Indian

Category: Poriyal recipes

Serves: Serves 4

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

Chitra Ganapathy

INGREDIENTS

Bitter gourd – 1 (Medium sized) Big onion – 1 Ginger garlic paste – 1 tsp Tamarind – medium gooseberry size Red chilli powder – 3/4 tsp Dhania powder / coriander powder – 1 tsp Turmeric powder – 1/4 tsp Garam masala powder – 1/2 tsp Jaggery – 1 tbsp Salt – as needed water for tamarind extract – 1/2 cup To Temper Cooking oil – 2 tbsp Mustard seeds – 1/2 tsp Urad dal – 1/ 2 tsp Chana dal – 1 tsp Curry leaves - Few

HOW TO MAKE BITTER GOURD MASALA CURRY

1. Wash and slice bitter gourd into thin slices.
2. Heat oil in a pressure cooker base. Temper the ingredients.
3. Saute onion, gg paste. Add thinly sliced bitter gourd, turmeric powder and salt.
4. Saute for a minute. Add red chilli powder, coriander powder and garam masala powder.
5. Mix well. Lastly add tamarind extract, salt, jaggery.
6. Pressure cook in very low flame for one whistle.
7. Boil if there is excess water. Serve with rice !

BITTER GOURD CURRY - STEP BY STEP PICTURES

Wash and slice the bitter gourd thinly. Remove the seeds and discard it. Do not slice it too thinly because it will become mushy after pressure cooking.  Chop the onion and set aside. Heat oil in a pressure cooker base. Splutter mustard seeds, urad dal, chana dal, curry leaves. Add onion, ginger garlic paste and saute till raw smell goes off. Add thinly sliced bitter gourd, turmeric powder and salt. Saute till bitter gourd becomes dark green in color. It takes 2 minutes. Add red chilli powder, coriander seeds powder, garam masala powder and saute for a minute in medium flame. Lastly add 1/2 cup of tamarind extract, jaggery and mix well. Do not add more water. Pressure cook in very low flame for one whistle. Open the cooker after steam is released. Mix gently and boil if there is excess water in the cooker. Boil in high flame for few minutes to evaporate the excess water.Check for taste, add more chilli powder or jaggery if needed. If you feel tanginess is less, you can add lemon juice after switching off the flame. Garnish with coriander leaves. Serve and enjoy with sambar, curd rice !

Note

Slice the bitter gourd thinly to reduce the bitterness. But do not slice it too thin. It will become mushy after pressure cooking. Tamarind and jaggery also helps to reduce the bitter taste. For variations, you can make this curry in a kadai instead of pressure cooker but it takes more time to cook. You can also pressure cook the bitter gourd separately and add to the masala.

Try this healthy, yummy bitter gourd masala curry for rice and enjoy !

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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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