Matvadi Palya a delicious yummy curry, of course my favorite dish too. You can eat this with chapati or mix with rice. You can also store this for two days while travelling. Here I have used Methi leaves, you can also use gorikaayi (cluster beans).
Channa Dal : 1 Cup
Methi Leaves : 1 Cup
Grated coconut : 1/2 cup
Green Chilles : 7-8
Salt to taste
Pinch of Asafoetida
Turmeric : 1 tsp
Mustard Seeds : 1 tsp
Oil : 5-6 table spoon (quantity of oil required is more, since the curry has to be cooked completely in it).
1. Soak Channa Dal for 3 hours, drain water completely and grind it coarsely along with green chillies.
2. Heat oil in a pan and add mustard seeds, when it starts spluttering add haldi, asafoetida, curry leaves, channa dal paste, finely chopped Methi leaves, grated coconut and salt.
3. Mix well, keep stirring in between on a low flame and cover it with the lid.
4. Palya/Sabzi to be cooked completely for 20 - 25 mins on a low flame.
Matvadi Palya is ready to serve with rice or chapati.
|Tags: matavadi palya, methi leaves, palya|
Trying it today !!! Had a bunch of Methi leaves... will do this instead of regular menthesoppina anna !
All your recepies are good and simple.
Nice effort. Keep it up.
It helps a lot for people like who think cooking is an art and a gift of god himself.
Prepared the Matvadi palya with Methi leaves - turned out superb!!!
Please do keep up the great work and post more recipes.