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Hotel Style Vegetable Paya - Side dish for Idli, Appam, Idiyappam - Idli Paya Recipe

Vegetable Paya is one of the popular South Indian traditional dish. This serves as an excellent side dish for South Indian breakfasts such as idli, dosa, kaldosai, idiyappam and North Indian  items such as chapathi, poori, phulka, roti, etc. Vegetable Paya is another version of Kurma but it is watery in consistency and will be absorbed easily by the idlis and idiyappam.

Vegetable Paya

Ingredients to prepare Vegetable Paya

Vegetables - 1 cup
Coriander powder - 1 tsp.
Fennel seeds - 1 tsp.
Cloves - 2 nos.
Onions - 1 no.
A sprig of curry leaves
A small bunch of coriander leaves
3 tbsp oil
Salt to taste

For Paste 1
Onions - 1
Garlic - 4 nos.
Grated Ginger - 1 tsp.
Green chillies - 2

For Paste 2
grated coconut - 1/4 cup
Poppy seeds - 1 tsp.
Fried gram - 1/2 tbsp.
Cashews - 3

Procedure to prepare Vegetable Paya

1. Cut all the vegetables to small pieces, I used carrot, cauliflower, beans and potato.

2. Chop the onions to fine pieces. 

3. Heat oil in a pressure cooker splutter the fennel seeds and cloves and then add the chopped onions and         saute well. 

4. Next add the ground paste (Paste 1) and saute till the raw smell disappears.

5. Now add the finely chopped vegetables and saute. Add salt, turmeric powder and coriander powder and     mix well.

6. Now add 1.5 cups of water and pressure cook for 2 whistles.

7.  Open the flame when the pressure subsides and then add paste 2 and stir well.

8. Allow it to boil for 2 minutes you can add little water to get the desired consistency.

Garnish with coriander leaves and serve hot with Idli, Chappathis, dosas, pooris, etc.

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