Thursday, 21 October 2010

Tonde kai palya /Pointed ground(parval or potol) side dish

This dish includes less ingadients,but it is very tasty dish....which i learned it from my mom....

Pointed ground 250 gram/around 2bowl(sliced)
Garlic 7-8(sliced)
green chilly 5-6(sliced)
cooking oil 5-6 TBSP
Mustered & turmeric 1/2 tsp each
Shredded fresh coconut 1/2 cup
salt to taste

Heat oil in heavy bottom pan add mustered and turmeric saute 10 seconds then add garlic and green chilly and fry,add sliced pointed ground& salt when garlic turns slightly brown,fry again.Once everything is mixed well cover with lid..

fry till the pointed ground is fully cooked,saute in between,so that it will not stick to the bottom.Once it is fully cooked turn of the heat ....
The palya is ready to serve....garnish with coconut before serving...

This dish can be served with any kind of rooti's or chapati...

I am sending this recipe to Taste of Pearl city's Visit any-one-can-cook-new-weekly-event


  1. Looks very delicious, must be so yummy with chapathi's. Thank you for linking it with Any One Can Cook :)

  2. This looks amazing! I am a Havyaka too and can well relate to ur food. Love the traditional spread that u have on ur blog. Keep up the good work!