Adzuki Bean & Beet Palya

8

15.1.14

Adzuki Bean & Beet Palya

 

‘Palya’ is a simple vegetable stir-fry, tempered with some fresh herbs and a handful of spices. This south Indian side dish is a staple at home with every meal. It might sound dramatic to some but I can’t really imagine my life without rice and ‘palya’. A standard simple set of spices can transform the most boring vegetables into something delicious. It’s also a no brainer recipe on days when I go blank looking at a particular vegetable. I can’t think of any greens or veggies which can’t be quickly cooked up into a palya.

 

Adzuki Bean & Beet Palya

 

I had a bag of ‘Himalayan Adzuki beans’ from SOS Organics (given to me by Samskara Wellness) which I wanted to use up. I had soaked them overnight without really planning on what to cook with it. I wasn’t really in a mood to cook anything elaborate so I glanced into my refrigerator for some ideas. I saw a few slightly wilted beets sitting in a corner and I thought why not just pair these two together and make a quick ‘Palya’.

 

Adzuki Bean & Beet Palya

 

Notes:

If you are in India, these lovely Himalayan Adzuki beans can be bought online here.

You can use canned adzuki beans instead of dried beans too.

While fresh is the best, frozen coconut can also be used in this recipe.

You can use fresh green chilies instead of dry chili and if you want it to be hotter add ½ tsp of red chili powder right at the end.

 

Adzuki Bean & Beet Palya

 

Ingredients:

  •  1 cup finely chopped beets
  • 1/2 cup Himalayan Adzuki beans, after being soaked overnight
  • 2 tbsp coconut oil
  • ½ tsp black mustard seeds
  • A spring of fresh curry leaves
  • 1 dry red chili
  • salt to taste
  • 1 tbsp freshly grated coconut
  • a couple of springs of fresh cilantro

 

Cook the beets and adzuki beans along with ½ tsp salt and as little water as possible. I used a pressure cooker, which made the whole process much faster. Cook till both beet and beans are soft but still holding their shape well.

Heat the oil in a pan. Add the mustard seeds and wait for it to splutter. Add the dry red chili followed by the curry leaves. Now add the cooked beet and beans mixture. Fry in high heat for a couple of minutes stirring well. Now taste the vegetable and add salt as needed. When all the remaining water is evaporated, turn off the flame. Sprinkle with fresh coconut and cilantro and serve hot.

 

 

 

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