Vegetable Paya For Idli Recipe

Recipe By Slurrp

Vegetable Paya is a flavorful and nutritious dish that pairs perfectly with idli. This South Indian delicacy is made with a combination of vegetables, spices, and a rich coconut-based gravy. The vegetables are cooked until tender and infused with the aromatic flavors of the spices. The creamy and tangy gravy adds a delicious twist to the traditional idli. It is a wholesome and satisfying dish that can be enjoyed for breakfast or as a main course.

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Vegdiet
40minstotal
10minsPrep
30minsCook
40m.total
10m.Prep
30m.Cook
Vegetable Paya For Idli
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ingredients serve

Ingredients for Vegetable Paya For Idli Recipe

  • 1/2 tablespoon Oil
  • 1/4 teaspoon Mustard Seeds
  • 1/4 teaspoon Cumin Seeds
  • as required A Few Curry Leaves
  • 1/4 Onion, Chopped
  • 1/4 tablespoon Ginger Garlic Paste
  • 1/4 Carrot, Chopped
  • 1.38 Ns, Chopped
  • 1/4 Potato, Chopped
  • 1/4 cup Coconut Milk
  • 0.13 teaspoon Turmeric Powder
  • 1/4 teaspoon Red Chili Powder
  • 1/4 teaspoon Coriander Powder
  • As required Salt To Taste
  • as required Fresh Coriander Leaves For Garnish

Directions: 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.
Nutrition
value
212
calories per serving
14 g Fat6 g Protein15 g Carbs11 g FiberOther

Current Totals

  • Fat
    14g
  • Protein
    6g
  • Carbs
    15g
  • Fiber
    11g

MacroNutrients

  • Carbs
    15g
  • Protein
    6g
  • Fiber
    11g

Fats

  • Fat
    14g

Vitamins & Minerals

  • Calcium
    149mg
  • Iron
    3mg
  • Vitamin A
    989mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    < 1mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    54mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    31mg
  • Vitamin E
    2mg
  • Copper
    < 1mcg
  • Magnesium
    96mg
  • Manganese
    5mg
  • Phosphorus
    121mg
  • Selenium
    8mcg
  • Zinc
    1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp