Matvadi/Maatodi Palya

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Whats in a name? I was not sure of which pronunciation is regarded as correct, because in our house it is called Matvadi Palya, and at my In laws its called Maatodi Palya.

‘Palya’ is the kannada word for a cooked side dish or accompaniment.

Matvadi palya is made with Channa daal, and either Methi( Menthya soppu) or with cluster beans( gori kaayi in kannada). I am not aware of any other vegetable that may be used, though it would be fun to experiment.

The recipe is as follows-

Ingredients-

Methi- 1 big bunch, washed throughly and chopped roughly

Channa Daal- 1 Cup soaked in water for an hour

Fresh grated Coconut- 2 Tbsp

Red Chilies- 4 to 6

Jeera/Cumin- 1 Tsp

Asafetida- 1/8 Tsp

Mustard Seeds- 1/2 Tsp

Curry leaves- 5 to 6 leaves

Turmeric Powder- 1/4 Tsp

Salt- to taste

Oil- 3 Tbsp

Lemon Juice- from 1/2 a lemon

Method-

Grind the Channa Daal, coconut, chilies, jeera, and some asafetida in a blender to make a course paste. Heat the oil in a kadai. Add the mustard seeds. Add the asafetida when the mustard stops spluttering. Add the curry leaves, and the chopped methi leaves. Saute the methi leaves till they wilt completely and the oil starts separating. Add the salt and the turmeric powder. Add the channa daal paste and stir continuously till the daal is completely cooked, and starts drying out, and forms small clumps. Turn off the heat and add the lemon juice. Matvadi Palya is ready to be served.

If using Cluster beans, chop into small pieces. Cook in water, till completely done. Follow the same procedure as above, except, saute the cooked beans in oil for a minute or two, and then add the channa daal paste. The rest is exactly as above.

Serving Suggestion-

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7 thoughts on “Matvadi/Maatodi Palya

  1. hi Suruchi owner (can’t seem to figure out ur name, sorry 🙂

    Wow, i love all your recipes, I am from blore and i miss all the congress kadlekaayibeeja, etc. etc. etc… list is never ending…your matvadi palya, hayagreeva and congress recipes are awesome, somthign that i couldnt find in any other website, as u said ur intent to blog madhwa recipes, u must continue to do it and i will be a frequent onlooker from now on:). Thank u so much for spending time and posting recipes, keep it going!

    -Rashmi.

  2. hey roopa, i tried ur matvadi palya and it came out pretty good, well my mom gave me this quick tip of microwaving the daal paste for a couple of minutes before sauting it and it turned out to be a great time saver! Also i tried this with french cut beans!

    i am going to try ur hayagreeva for sunday’s potluck, will let u know how that goes!

    keep blogging:)
    -Rashmi.

  3. Hello,

    Thanks a ton for updating this recipe.. Being a madhwa brahmin, I have grown up eating these food.. and now married to a Rajput, I hardly get to eat these unless I know how to cook them. I am definitely gonna try this and looking at the picture, I am sure this is gonna be a great authentic recipe. This looks exactly like how my ajji used to make. (It’s a compliment to you).. Thanks again.. Looking forward for more such recipes.. 🙂

    Regards,
    Divya.

    1. Thanks Divya,
      That was a very nice compliment:-) Its a very recipe, so do try it. And maybe we should exchange recipes, because, I love Rajasthani food:-)

      Regards,
      Roopa

  4. Sure!! My sasuraal is not in Rajasthan – it’s Dehradun.. Since I do not have a blog of my own, just let me know whenever you want any recipe.. I shall share it with you 🙂

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