Saturday, 23 January 2010
'Muddi pallaya' and rice or 'bhakri' i.e. jowar roti was a favourite among us siblings. My kids also like Muddi pallaya. The method I had to relearn, as my kids liked more of Savita Mami's pallaya. I tried it often but since I am a slow learner I tend to forget the ingredients and the process. Hence this essay.
Mami made it out of Palak, methi and Pundi Pallaya –this is a sour vegetable. Her instructions were if no pundi pallaya is available use tamarind.
I have after a lot of trial and error discovered that the pallaya tastes better if you use the daal to thicken the vegetable. The easiest way I have found is to cook more daal and add till the whole thing thickens to one homogeneous mass.
Wash and cut the green leafy vegetables.
Cook toor daal.
Put in the vegetables and cook covered.
Add the cooked daal and tamarind if you are not using some sour leafy vegetable you can also add jaggary.
Grind together green chilli, jeera, asafoetida, coriander and garlic.
Add to mixture add salt.
In oil add mustard, asafoetida, curry leaves, dry chillies, urid daal, jeera, methi seeds and garlic and pour over the cooked vegetable. Mix and serve.
P.S. take care that your methi seeds do not blacken as this will make your vegetable bitter.
The Mad Scientist's Kitchen!! by Archana Potdar is licensed under a Creative Commons Attribution-NonCommercial 3.0 Unported License.
Based on a work at http://madscientistskitchen.blogspot.in/.