Southekai palya recipe
Discover how to make Southekai palya, also known as cucumber stir fry, with a detailed explanation, step-by-step pictures. This palya or stir fry dish is prepared using sambar cucumber, coconut, and a few other spices. It serves as a delightful accompaniment to both rice and chapathi.This recipe presents a simple and easy way to prepare Southekai palya. I have used a minimal amount of chili in this version, but feel free to adjust it according to your desired spice level. The Southekai palya complements rice and chapathi exceptionally well and offers a delightful taste.
Ingredients
- 1/2 of a big sambar cucumber
- 1/2 tsp mustard seeds
- 1 tsp urad dal
- 1 tsp channa dal
- 2 tbsp cooking oil
- 1 red chili
- 1 - 2 green chili
- A big pinch turmeric powder
- A big pinch asafoetida
- 5 - 6 curry leaves
- 1/4 cup grated coconut
- 1 tbsp chopped coriander leaves (optional)
- Little jaggery
- Salt as per your taste
- 1 tbsp water
Instructions
- Chop the cucumber into lengthwise pieces and peel it (you can avoid peeling if the cucumber is tender). And you can prepare chutney using the peels. Discard the middle portion.
- Chop it into small pieces. The cucumber I used was big in size. So I used only half of it.
- Take oil in a frying pan and heat it. Add in mustard seeds, urad dal and channa dal.
- When mustard seed splutters, add in broken red chili, slit green chili and curry leaves.
- Followed by add in turmeric powder and asafoetida.
- Add in chopped cucumber, salt and little jaggery.
- Fry for 2 minutes under high flame. Then add in 2 tbsp of water.
- Close the lid and cook under low flame.
- Wait until cucumber is cooked. Now add in grated coconut and finely chopped corinader leaves.
- Give a quick mix and switch off the stove. If you feel the palya has more water, stir it under high flame for few minutes. Serve it with hot rice or chapathi.
Tried this recipe?Let us know how it was!