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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.