Karnataka style mixed veg curry recipe | Palya recipe for chapathi | Tharakari palya for chapathi
By Latha on July 4th, 2016
Karnataka style mixed vegetable curry or palya recipe explained with step by step pictures and a video. This veg curry or palya is a perfect combination and goes very well chapathi. Mixed veg curry or palya is prepared using vangi bath powder or palyada pudi. I have explained the vangi bath powder recipe in my earlier post.
If you remember while explaining the Vangi bath powder recipe, I have also mentioned it as "Palyada pudi", which translates to "curry powder". So this curry or palya is prepared using mixed vegetables and vangi bath powder (palyada pudi). You can also use store bought "Vangi bath Powder" to prepare this tasty mixed veg curry. This is a tasty and healthy accomapaniment for chapathi. Also a perfect recipe for lunch box.
If you are looking for more Karnataka style curry recipes then do check my menthe palle (methi dal), Mango curry, Zunka vadi, beetroot palya and ladies finger palya recipes.
I have made a video on this recipe with Kannada narration, which I have embedded it below. Kindly have a look.
Preparation time: 10 min
Cooking time: 20 min
Serves: 4
Ingredients: (measuring cup used = 240ml)
- 1 carrot
- 10 - 12 beans
- 1 brinjal
- 1 potato
- 1 big tomato
- 1 small capsicum
- 1/2 tsp mustard seeds
- 1 tsp gram dal / chana dal / Kadle bele
- 1 tsp urad dal / Uddina bele
- 2 tsp vangi bath powder or palyada pudi
- 1/4 tsp turmeric powder
- A big pinch hing / asafoetida
- 5 - 6 curry leaves
- 1 green chilli
- Little tamarind (optional)
- 1/2 gooseberry sized jaggery (optional)
- Salt as per your taste
- 4 tsp cooking oil
Ingredients for vangi bath masala powder:
- 3 - 4 red chilies
- 2 tsp gram dal or chana dal
- 2 tsp urad dal
- 2 tsp coriander seeds
- 2 cm length cinnamon
- 5 cloves
- 1 star anise
- 2 tbsp dry coconut or desiccated coconut
- 1/2 tsp cooking oil
Instructions for making Mixed veg curry or palya:
- If not having vangibath masala powder (palyada pudi), then roast and grind the ingredients listed for "vangibath masala powder"
- Clean, wash and chop all the vegetables and keep it ready. Put brinjal pieces in water to remove the bitterness.
- Take a frying pan and heat the oil. Add in mustard seeds, gram dal and urad dal. When the mustard seed splutters add in green chilli and curry leaves.
- Immediately add in turmeric powder and asafoetida.
- Add in chopped vegetables and fry for 2 minutes.
- Add in salt and Vangi bath powder or palyada pudi. You can either use store bought vangibath powder or I have given a link to home made vangibath powder recipe.
- Add in 1/4 cup of water and mix well.
- Close the lid and cook the vegetables under low flame.
- Stir in between. Add in little tamarind and little jaggery (Please note, both are optional). Check for the water and continue cooking on low flame.
- At one stage, after about 15 minutes, vegetables will become soft (not mushy) and leave the oil. At this stage switch off the stove and serve it with either rice or chapathi.
Dear reader, We have a Kannada version of this recipe. Click here to read this recipe in Kannada.
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