• Lunch
  • Servings
  • 2Spicy
  • 1 Hrs, Cook Time
  • Cuisine : South Indian
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This is a side dish relished on Varalakshmi Pooja, that consists of a rich combination of cashew nuts, Ivy gourd , coconut with a dash of jaggery. It is fondly referred to as “Palya”.


1 cup of whole cashew nuts (soaked for ½ hour )

1 cup of vertical slit Ivy Gourd

1 tablespoon of jaggery

3 Green Chillies slit lengthwise

Few curry leaves

¼ teaspoon of turmeric powder

¼ cup of grated coconut

1 tablespoon of oil

½ teaspoon of mustard seeds

½ teaspoon of channa dal ( Bengal Gram )

½ teaspoon of split Black Gram Dal

2-3 tablespoons of fresh Coriander leaves for garnish

Salt for taste




Step By Step Method

  • Heat oil for tempering in a Kadai, add Bengal gram, split Black gram and saute till it turns pink. Now add the mustard seeds and let them splutter. Add in the green chillies, curry leaves and turmeric powder. Now add the slit Ivy gourd, soaked cashew nuts, jaggery and salt. Saute for 2 minutes. Now add a cup of water to the Kadai and cover with a lid. Let it cook till tender and the entire water is absorbed. Now mix in the fresh coconut and coriander. The “Palya” is ready to be had with Phulka or hot steaming rice.


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