Aloo Palya

Aloo/Potato Palya / Potato Dry Curry is an easy and yummy Palya. It is fantastic combination for Curd Rice or any other main dishes. Here is Aloo Palya with South Indian touch, try and enjoy.

I have used Potatoes/Aloo, seasoning with usual mustard seeds and jeera. Added some sambar powder to give South Indian taste. Added some coconut to give South Canara taste. The combination was super good and we enjoyed it as one of the side dish with our lunch.
I also prepared Parata/Parota with the same Aloo Palya. Give a try and enjoy parota also. You will definitely like the taste.
Aloo is full of carbs and it provides energy to our body. It is better to cook rather than frying. Frying potato is not that good.
Its a simple curry and easy to prepare it.
Let us see the recipe Now :

Ingredients :

To Cook :
Potatoes /Aloo : 2 to 3 (Medium sized).
Seasoning : 
Cooking Oil : 2 Tb
Mustard Seeds : 1 Teaspoon
Jeera /Cumin Seeds : 1 Tsp
Curry Leaves : 6 to 8
To Add :
Salt : As Required
Turmeric Powder : A little
Ingh/Asafoetida : A little
Chilly Powder : 1/2 Tsp
Pepper Pods : 4 to 5
Sambar Powder : 1 Tbs
Fresh Grated Coconut :  2 to 3 Tbs
Green chilly : 1

  Method :

1. Wash and peel off the outer layer of potatoes.
2.Cut them as french fry shape. ( Long and thin).  Wash and slit a green chilly.

3. Wash it again and take out all the water and keep the potatoes aside. Grate coconut and keep it aside.
4. Keep a pan on the fire and heat. Add cooking oil, mustard seeds and jeera.
5. Let mustard seeds splutter. Add ingh, slit green chilly, crushed pepper and curry leaves.

6. Add cut potatoes and stir slowly. Let the flame be low and medium.
7. Sprinkle some water and cook. Stir in between. Crush pepper pods and keep it aside.

8. Add little turmeric powder and mix it well.

9. Let it cook till soft. Add required salt.
10. Add chilly powder and sambar powder.

11. Mix it nicely and add grated coconut. Cook on low flame for 2 minutes.

12. Put off the fire and shift Palya to a serving dish.

13 We had Aloo Palya for our lunch.

14. I used the palya to prepare Parota at night.

Note :
Adding more oil is optional. You need to add water little by little till Potato turns soft. (Do not add at once. Adding little by little is advisable).
Adding sambar powder adds to the taste.
No onions or garlic used.
Adding coconut is optional.
Time : 25 to 30 Minutes.
Serves : 3 to 4 .

Nool Kole / Navilu Kosu Saasive

Sasive is Mustard seeds based curry. It is very easy and yummy to have it with main dishes like plain rice, chapati, poori, dose, idli, rotti etc.

Nool kole is known as Navilu Kosu in Kannada/Karnataka/Indian

Sasive is one of the traditional dish from South Canara/Udupi, Malenaadu and some places in North Canara. Though there will be bit difference in preparing the healthy benefits are almost same.
I have used Nool Kole, beans, coconut, mustard seeds, ingh, cashew nuts, green chilly and little ginger.

Let us see some benefits of " Ginger " in our diet.

Ginger is packed with medicinal values. It is good for digestion. It is filled with anti-inflammatory properties. It is good for stomach upset. It helps in preventing heart disease. It is good for diabetic patients.  It helps to control the sugar level in our body. It helps in chronic indigestion. Ginger helps to control the cholesterol level in our body. It helps to fight infection.

NO Onion or NO Garlic is used in this Nool KOle & Beans Sasive.

Ingredients : 

To Cook :

Nool Kole / Navilu Kosu : 2

Beans : 2 Handful

To Grind :

Coconut : 1 Bowl

Almonds  : 4 to 5

Mustard seeds : 1/2 Tsp

Green chilly : 2 

Ginger : An Inch 

To Add :

Salt : As required 

Turmeric Powder : A little 

Coriander Leaves : 2 Tb or little more 

Seasoning : 

Coconut Oil : 1 Tsp

Mustard Seeds : 1/2 Tsp

Asafoetida /Ingh : A little 

Curry Leaves : 6 to 8 

Method :

1. Wash Nool Kole and Beans and cut into small pieces.

2. Pressure cook the vegetables with little water.

3. Wash and cut coriander leaves and keep it aside. Wash and remove the outer layer of ginger and cut into small pieces.

4. Cut or grate coconut and grind it with mustard seeds, ginger, green chilly and almonds.

5. Keep the boil vegetables on the fire and add salt and turmeric powder.

6. Let it boil for a minute. Add ground coconut mustard mixture and mix it well.

7. Cook for 3 to 4 minutes.

8.  Shift it to a serving dish.

9. Add seasoning done in coconut oil, mustard seeds, ingh, curry leaves. 

   Add cut coriander leaves and serve. 

 10. We had this Nool Kole & Beans Saasive for our lunch.

Note :

Do not over cook the vegetables. 2 to 3 whistles are ok.

Adding almonds is optional. You can use a teaspoon of soaked raw rice also will be enough.

Almonds or soaked raw rice gives thickness to the curry.

Do not add any tamarind. This curry is not much spicy but good for health. 

Do not add more chilly. 

Time : 30 Minutes.

Serves : 3 to 4.