Recipe for Paya – Veg version. Delicious served with idli. Recipe for veg paya with step by step pictures.
This post will get my share of trolling from my non-veg loving friends. Bring it on. I was first served this version of veg paya with mini idlies at a wedding and I really liked it. I contacted the “saraku master” and he told me that it was made with moong dal and a kurma masala. It was a delightful combination from the monotonous idli-sambar. I tried it at home with my own masala and it turned out to be very delicious. The mini idlies dunked in paya is breakfast made right. Do try it at home. I am sure this will be a winner. There is no better way to start the day than good food.
Prep Work
Cook 3 tablespoon of moong dal with 1 cup of water and set aside. I cooked for 4 whistles in a cooker and allowed the pressure to settle on its own.
For the Veg Paya Masala
Grind all the ingredients listed under paya masala to a smooth paste adding about a cup of water while grinding. Set aside. I have used ready made chicken masala powder today for making the masala paste. You may use your home-style masala or curry masala powder.
Making Veg Paya
Heat oil in a pan and add in the fennel seeds, cinnamon, clove, cardamom and kalpasi (stone flower).
Add in the finely chopped onions, whole green chillies and saute for five minutes. The whole chillies are just for the aroma and flavour. If you want a spicy paya, you may slit the chillies and add them.
Add in the tomatoes and saute till the tomatoes are soft.
Add in the ground masala paste, two cups water and the cooked moong dal.
Cover the pan and let the veg paya simmer for 15 minutes on a low flame.
Veg Paya is ready. Serve the veg paya with idli.
- 7-8 cashew nut
- 1 tablespoon khus khus, white poppy seeds
- ⅓ cup fresh shredded coconut
- 1 teaspoon coriander powder
- 2 teaspoon ready made chicken masala
- 2 green chillies
- 1 teaspoon salt
- ½ inch piece ginger
- 6 cloves garlic
- 3 tablespoon moong dal
- 2 tablespoon vegetable oil / sunflower oil
- 1 teaspoon fennel seeds
- 1 inch piece cinnamon
- 1 clove
- 1 cardamom
- 1 teaspoon kalpasi (stone flower)
- 1 onion, finely chopped
- 3 whole green chillies
- 2 tomatoes, finely chopped
- Cook the moong dal and set aside. Grind all the ingredients listed under paya masala to a smooth paste adding about a cup of water while grinding. Set aside
- Heat oil in a pan and add in the fennel seeds, cinnamon, clove, cardamom and kalpasi.
- Add in the finely chopped onions, whole green chillies and saute for five minutes.
- Add in the tomatoes and saute till the tomatoes are soft.
- Add in the ground masala paste, two cups water and the cooked moong dal. Cover the pan and let the veg paya simmer for 15 minutes on a low flame.
I would be glad if you release a cookbook. I will be the first person to buy it. Your recipes are awesome and I like that you mention the quantity of salt to be used. which sometimes I mess up as a new cook.
Thank you so much. Cook book – someday!!!!!!!!!
Tried ths for bkfst…came out tasty…mom was totally awed as this was my first solo prepn (2nd ur drumstick sambar which also i did 2dy for rice)w/o my nagging for guidance from mom for preparing a dish…
Thank you Savitha.
One more thumbs up!!!! May be would love a hard copy of your recipes….
Thank you so much! Hard copy – someday soon!
Hi mam,
I tried it today,came out exceptionally well.Thank you
Thank you so much 🙂 Glad it came out well!
I don’t have poppy seeds. Can i use Cashews?
Sure Asha. You may skip poppy seeds.
Tried it. Came out very good. Substituted whole ginger and garlic with ginger garlic paste.
Very good authentic recipes in your blog….
Thank you so much. Happy you liked it. Wish you and your family a very happy new year 2018!
hi suguna
you nailed it dear
wonderful recipe
Thank you so much!
One more star recipie from you
Thank you!