Vegetable Paya For Idli Recipe

Cooking Directions

• STEP 1.Heat oil in a pan and add mustard seeds, cumin seeds, and curry leaves. Saute until they splutter.
• STEP 2.Add chopped onions and saute until golden brown. Then, add ginger-garlic paste and cook until the raw smell disappears.
• STEP 3.Add chopped vegetables like carrots, beans, and potatoes. Cook for a few minutes until they are slightly tender.
• STEP 4.In a separate bowl, mix coconut milk, turmeric powder, red chili powder, coriander powder, and salt. Add this mixture to the pan and cook until the vegetables are fully cooked and the gravy thickens.
• STEP 5.Garnish with fresh coriander leaves and serve hot with idli.
• STEP 6.Cooking Tips: You can add other vegetables like peas, cauliflower, or bell peppers to enhance the flavor. Adjust the spice levels according to your preference. For a richer taste, you can also add a tablespoon of cashew paste to the gravy.
• STEP 7.Storage and Serving: Vegetable Paya can be stored in an airtight container in the refrigerator for up to 2 days. Reheat before serving. Serve hot with idli or dosa for a delicious and filling meal.

Cooking Tips

• You can add other vegetables like peas, cauliflower, or bell peppers to enhance the flavor.
• Adjust the spice levels according to your preference.
• For a richer taste, you can also add a tablespoon of cashew paste to the gravy.

Storage and Serving

• Vegetable Paya can be stored in an airtight container in the refrigerator for up to 2 days.
• Reheat before serving.
• Serve hot with idli or dosa for a delicious and filling meal.