thondekai palya | manoli palya | tindora cashew nut sabzi

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tindora sabzi
thondekai palya | manoli palya | tindora sabzi | thondekai godambi palya, is popularly called as manoli aajadina / manoli aajatna in udupi-mangalore or in south canara region. this recipe is a speciality of mangalore – udupi houses. this is usually prepared by shetty’s and brahmins in south canara. apart from thondekai palya i also love to have thondekai kodekane made from tindora.

thondekai godambi palya is a very simple recipe to prepare. this recipe is stir fried with cashew nuts and grated coconut. the cashew nuts gives an awesome taste to this stir fry palya. thondekai palya is always prepared in most of the konkani houses in south canara.

manoli palya

thondekai palya | manoli palya | tindora sabzi is the must and most loving palya in my family. infact i had prepared this recipe several times after i started blogging. but i always overlooked to prepare and post thondekai palya | manoli palya | tindora sabzi. this palya is a good side dish to saaru / rasam or can be easily consumed with hot steamed rice.

if you are a authentic curry / palya lover then do check recipes on blog like molake kaalu palyaaloo bhajisuvarnagadde palyasabbasige soppu palyabatani gasi and curry recipes.

thondekai palya | manoli palya | tindora cashew nut sabzi recipe card:

5.0 from 2 reviews
thondekai palya | manoli palya | tindora sabzi
 
Prep time
Cook time
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thondekai palya | manoli palya | tindora cashew nut sabzi
Author:
Recipe type: side dish
Cuisine: south indian
Serves: 3 Servings
Ingredients
  • 15 tindora / thondekai, slit lengthwise
  • 10-15 cashews
  • ½ tsp turmeric powder
  • 1 tbsp jaggery
  • salt to taste
for masala:
  • 1 cup grated coconut
  • 1 tsp mustard seeds
  • 4 dried red chilli
for tempering:
  • 1 tsp mustard seeds
  • 1 tsp channa dal
  • 1 tsp urad dal
  • 10 curry leaves(optional)
  • pinch hing / asafoetida
Instructions ( 1 cup =255 ml)
  1. cut the thondekai / tindora into thin long slices.
  2. heat the oil in a big pan. add mustard seeds and let it splutter. now add urad dal, channa daal, hing and fry.
  3. now add the cashew nuts and fry. reduce the flame.
  4. now add sliced tindora and stir once.
  5. add jaggery and salt to taste.
  6. add turmeric and ½ cup of water and mix everything well. now cover and cook in low flame for 15 to 20 minutes.
  7. in a blender, grind coconut, red chillies along with 1 tsp of mustard seeds. do not add any water, the masala should be dry.
  8. when the tindora / manoli are well cooked, add the ground masala and mix well.
  9. stir for some time and turn off the flame.
  10. serve hot with rice.


thondekai palya | manoli palya | tindora cashew nut sabzi step by step photo recipe:

  1. cut the thondekai / tindora into thin long slices.
    thondekai palya
  2. heat the oil in a big pan. add mustard seeds and let it splutter. now add urad dal, channa daal, hing and fry.
    tindora sabzi
  3. now add the cashew nuts and fry. reduce the flame.
    tindora cashew sabzi
  4. now add sliced tindora and stir once.
    tindora cashew sabzi
  5. add jaggery and salt to taste.
    thondekai palya
  6. add turmeric and ½ cup of water and mix everything well. now cover and cook in low flame for 15 to 20 minutes.
    manoli palya
  7. in a blender, grind coconut, red chillies along with 1 tsp of mustard seeds. do not add any water, the masala should be dry.
    manoli aajadina
  8. when the tindora / manoli are well cooked, add the ground masala and mix well.
    tindora sabzi
  9. stir for some time and turn off the flame.
    thondekai palya
  10. serve hot with rice.
    manoli palya


notes:

  • i have used frozen tindoras here. but the fresh one taste batter.
  • fresh coconut enhances the taste of this palya.

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Hebbar's Kitchen is all about Indian veg recipes. This blog is managed by me Archana and my husband, Sudarshan. I try to post my recipes with simple & easily available ingredients from kitchen. These posts are usually supported by short videos and photo recipes. Learn interesting recipes and share your feedback, as your feedback means a lot to me.

13 COMMENTS

  1. Hi….i am from udupi…i am a regular follower of your recipes and have tried quite many…all the recipes which you have posted are awesome…keep the good work

  2. Hi.!! Your recipe turns very tasty.!! My husband is for South your recipes helps me lot to cook his favourite things .!! plz upload some more simple vegetables for my dibites mother.!!

  3. Hi,

    After very many years , I’ve come down to mangalore to stay. Hubby had picked up tender cashew from the vegetable vendor. Even though I’ve tasted this delicacy in his house, ( they had a thota in moodbidri where they grew cashew)
    I never asked his mom how she cooked it . She is no more , ( God bless her soul) but I still remember the taste of it. I was searching for an authentic recipe and I think I found what I was looking for. This comes close because I don’t remember her using dhal and jaggery. And I feel she might have used the chilli to cook along with the manoli and cashew. Coconut was added in the end. Anyways I enjoyed reading the recipe . Will surely try .

    Thank you 🙂

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