Ingredients

Huruli kayi (beans)—1/2 kg (tender ones)

Fresh grated coconut (kayi turi//nariyal)—1/2 cup

Green chillies (hasiru menasina kayi//hari mirch)—3

Sasive (mustard seeds//rai)—1 teaspoon

Lemon juice (nimbe rasa)—1/2 lemon or 1 tablespoon

Salt—to taste

Jaggery powder (Bella//gud)—1 teaspoon

Coriander leaves chopped ( kothambari soppu)—1 tablespoon

For seasoning (oggarane)

Oil—3 tablespoon

Mustard seeds (sasive//rai)—1 teaspoon

Jeerige (jeera//cumin seeds )—1 teaspoon

Channa dhal (kadale belle)—1 tablespoon

Urad dhal (uddina belle )—1 tablespoon

Hing (asafoetida//ingu)—1 teaspoon

Curry leaves (karibevu//kadipatta)—few

Wash the beans.

Take out the fibres from ends of each beans.

Chop them into small 1 cm pieces .

Add enough water and pressure cook for 2 whistles.

Once pressure reduces open the lid and drain the extra water.

Take the grated coconut,green chillies,sasive in a mixer grinder jar and pulse to a coarse mixture without adding water.

Heat oil in a pan or thick bottomed kadai.

Once hot enough add sasive,jeerige,ingu,when it crackles add channa and urad dhal.

Sauté till dhals turns brown and add karibevu.

Now add the ground coconut mixture and sauté for a minute on medium flame.

Now add boiled beans,salt and jaggery powder and mix well.

Add little water ( which is used for cooking beans).

Let it cook for a while.

Add chopped kothambari soppu,lemon juice and mix well.

Beans palya is ready to serve.

Serve with rice,chapattis,rotti.

This is a simple and typical malenaadu recipe.

Same way you can prepare palya with chapparada avare kayi( hyacinth ),alasande kayi( long beans),carrot,beet root,snake gourd( padavali kayi).etc.