Saturday, February 23, 2013

Addathali Palya

3 - 4 medium sized Dioscorea Alata / Addathali / Uppu Kirengu or 5-6 cups chopped Addathali
1 - 1.5 tsp Chilly powder
Pinch of Turmeric powder
Salt to taste
3 - 4 tsp grated Coconut
1.5 tsp Black Gram seeds
1 tsp Mustard seeds
2 - 3 broken Red Chillies
6 - 8 Curry leaves
2 - 3 tsp Oil


Remove the outer skin of Dioscorea Alata and chop them into medium sized thin pieces as shown in the picture below. Wash the chopped Dioscorea Alata 5-6 times in water.

Put the chopped Dioscorea Alata in a pressure cooker. Add turmeric powder, chilly powder, salt, around 2.5 cups of water and cook them well(3-4 whistles). Once the pressure goes off, keep the palya in medium flame. Once the water content is almost dried, add grated coconut and keep the palya in low flame for about 2-3 mins.
Put black gram seeds, mustard seeds, broken red chillies and oil in a pan. Once it starts spluttering, add curry leaves and add it to palya. Mix well before serving. It goes well with rice.


psshnkr said...

"dioscorea alata" is called "thoona genasu" in kannada.

Navya Diwakar said...

I know this is off-topic, but how do you find such rare veggies ?? For a person like me living in Bangalore - I am just curious, should I go to any particular kind of store to buy the rare ingredients that you use in most of your recipes!

Krishnaveni Nalka said...

We plant most of such vegetables at our home. :)

Navya said...

:) no wonder!