Categories: Buttermilk, WithoutVeggi, sambar/Curry/Huli

Ingredients

• Okra 5 - 6 (I used okra here. You can use other vegetables also)
• Grated coconut - 1 cup
• Dry red chilly - 1
• Green chillies - 2
• Coriander seeds - 1 1/2 spoon
• Mustard seeds - 1/2 spoon
• Turmeric - 1/4 spoon
• Few curry leaves
• 1/2 lime
• Salt as per taste
• Butter milk
• For seasoning: Oil - 1/2 spoon, Split black gram (urad dal) - 1/2 spoon, pinch of asafoetida, mustard seeds - 1/4 spoon

Directions

1. Wash the okras thoroughly, drain the water and wipe them with a dry cloth to remove all the water.

2. Take around 2 cups of water in a vessel add salt, lemon squeeze as per your taste and allow it to boil by closing the lid.

3. Cut the okra into slightly big pieces and keep aside.

4. Grind the red chilly, green chillies, coriander seeds, mustard seeds, turmeric and 2 curry leaves with grated coconut into smooth paste by adding some water.

5. Once the water starts boiling, add the okra pieces and cook for 5-6 minutes. If you are using the frozen okras, its enough if you cook them for only 2 minutes.

6. When the okras are half-cooked, add the ground paste and some water-if required. Add few curry leaves and allow it to boil for another 2-3 minutes.

7. Do the seasoning when it is still hot.

8. While serving, just add some butter milk to the warm Paladya and serve with rice.

Email to a friend | Print this recipe | Back