Prep 15 mins
Cook 20 mins
'Palya' is a Kannada (a South Indian language) word for a dry side dish made with any vegetable. I am not sure if there are any meat palyas. I was raised a vegetarian, and so I have only seen variants of vegetarian palyas. This particular one is a popular side dish served as part of a traditional Mangalorean Brahmin wedding meal. I altered the original recipe given to me by my mom a little based on other 'palya' recipes found online.
- 2 cups jackfruit (raw, green, diced 1-inch)
- 5 dried red chilies
- 1 teaspoon coriander seed
- 1⁄2 teaspoon fenugreek seeds
- 1⁄2 cup coconut (fresh or frozen, grated)
- 3⁄4 teaspoon jaggery
- 1⁄4 teaspoon tamarind paste
- 1 teaspoon mustard seeds
- 1⁄4 teaspoon turmeric powder
- 1⁄16 teaspoon asafoetida powder (a pinch)
- 6 -8 curry leaves
- 2 tablespoons olive oil
- (I used one 20 oz can of Chaokoh young green jackfruit. If using canned jackfruit, drain the water out of the can the previous day and soak the pieces in fresh water overnight to get rid of the saltiness of the brine. Squeeze the jackfruit pieces to drain the extra water in them before dicing them.).
- In a skillet, heat 1/4 tsp of oil and saute the red chilies, coriander and fenugreek seeds for couple minutes.
- Grind them with coconut, jaggery and tamarind to as fine a paste as you can (Like me, if you have trouble grinding the ingredients without water in your blender go ahead and add 4-5 tbsp of water. Just go easy on the water in the last step).
- Heat remaining oil in the skillet and add the mustard seeds and a pinch of asafetida. When the seeds pop, add curry leaves, turmeric powder and jackfruit. Saute for 4-5 minutes.
- Add the ground paste, salt to taste and 1/2-1 cup water. Cover and cook on low heat for 15-20 mins or until the jackfruit is tender stirring occasionally.