Long Beans Pallya

Posted on Updated on

Long Beans Pallya

How long it takes: 30 minutes

Number of servings: 4-5

Long Beans is Alsande in Kannada and Valla Sanga in Konkani and is popular here in South Canara as the most common veggie grown in kitchen gardens. It is now grown elsewhere too and a longer improved hybrid  variety is also available.  I have already put up long beans dry curry and today I would like to put up Pallya – a dry side dish which is a simple dish and a good side-dish for rice and dal.  Here it is:

Fresh Long Beans

What you need to have:

1. Chopped Long Beans –  3- cups

Ingredients of Seasoning

1. Mustard seeds – 1 Teaspoon

2. Split Blackgram dal – 1 Teaspoon

3. Red chilly – 2-3

4. Curry leaves – 3-4 Strands

Ingredients of Long Beans Pallya

Ingredients of Masala:

1. Fresh grated coconut – 2 Tablespoons

2. Red chilly – 3-4

3. Turmeric powder – 1 Teaspoon

4. Tamarind – A little

5. Mustard seeds – 1 Teaspoon

6. Salt – To taste

7. Jaggery – 1 Teaspoon

Ingredients of the masala powder

What you do with what you have:

1. Wash and remove the tips and chop it into 1/2″ pieces and keep it aside as shown in image-2.  Grate coconut as well and keep it aside as shown in image-3.

2. Grind grated coconut, red chilly , Mustard seeds,  tamarind, salt and jaggery, turmeric powder in the mixer into a medium fine powder without adding water(in wipper mode)  and keep aside. (This dish is a combination of sweet, tangy and a little spicy flavour.)

Ground Masala powder

3. Place a skillet with 4-5 Teaspoons of cooking oil on medium flame. When hot, add mustard seeds to it.  When it splutters add black gram dal to it.  Once it turns light brown, add broken red chilly and curry leaves to it.  Add the ground masala powder from step-2 to it and just stir for a while.

    Seasoning in progress

  Ground masala powder being fried in seasoning

4. Finally, add chopped Long Beans from step-1 to it and close it with a lid with water in it so that vapour cooks the veggie fast. Also, in this way the oil used in the seasoning will remain intact and the dish will be very tasty and aromatic.  As and when the water gets hot, change the water  until the veggie is done.

Chopped Long Beans being added

   The dish being cooked

5. When done transfer it to a serving bowl and serve hot with rice and dal.  Yummmmmmmmmmm

Ready to serve Long Beans Pallya

How long it takes: 30 minutes

Number of servings: 4-5

Good to remember:

1. Tender and fresh long beans would be the best option for this dish.

2. Jaggery is a must. Instead of tamarind, one can even use Bilimbi.

3. All the masala ingredients should be ground raw.

4. The purpose of keeping water to cook the dish is, it will retain the oil in the dish and will retain the  combined aroma of the masala and the veggie too.

5. This is a dish that Kannada Brahmins prepared for most of their weddings and other ceremonies.


10 thoughts on “Long Beans Pallya

    Hari Chandana said:
    October 2, 2011 at 10:37 am

    Simple and delicious pallya.. looks awesome 🙂

    Priya said:
    October 2, 2011 at 5:56 pm

    Looks super delicious and inviting..

    Divya said:
    October 3, 2011 at 9:28 pm

    I have had it in my friends’ wedding, loved it completely. Thanks for posting the recipe, Aunty, will try this one soon and relish the goodness of long beans.

      prathibalrao responded:
      October 4, 2011 at 7:51 am

      Hi Divya,

      Actually this is the only recipe i feel, wherein one feels the actual taste and the wonderful aroma of the veggie as you feel!!!!!!!!!!!!!11

    Ramya R Puraniik said:
    October 5, 2011 at 5:35 pm

    Why no sweets for navaratri Aunty?

      prathibalrao responded:
      October 5, 2011 at 9:10 pm

      Hi Ramya,

      I did not know that you people view my blog at all. I have posted laddoos today. Try out since healthy.

        Ramya R Puranik said:
        October 6, 2011 at 9:31 am

        I visit your blog almost daily to check updates. Thanks for the nice ladoo recipe aunty.

        prathibalrao responded:
        October 6, 2011 at 3:31 pm

        Hi Ramya,

        I am really surprised and nice to know about it. Say hi to Raghavendra and my regards to your in laws.

    neela said:
    October 14, 2011 at 9:23 pm

    It turned out fantastic !

    All the fussy eaters @ home enjoyed it totally !


      prathibalrao responded:
      October 15, 2011 at 9:59 pm

      Hi Neela,

      One can even use Tindura(Indian guard) Raw jack, in place of Long Beans, which will also turn out fantastic!!!!!

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.