Chayote Palya – ಸೀಮೆ ಬದನೇಕಾಯಿ ಪಲ್ಯ

Chayote Palya – ಸೀಮೆ ಬದನೇಕಾಯಿ ಪಲ್ಯ is often prepared in Madhwa houses for many occasions. This palya was prepared quite often at my house. It is very tasty, and very simple to make also. They use a lot of coconut in Bangalore, I would completely eliminate this quantity, and just use 2-3 spoons of coconut.



* 2-3 Chayote or ಸೀಮೆ ಬದನೇಕಾಯಿ chopped evenly by removing  the seeds
* 2-3 red chillies
* 1/2 fresh coconut finely grated
* 2-3 sprigs finely chopped cilantro
* for tampering: 1/2 tsp mustard seeds, pinch of hing, 1/4 tsp turmeric, 1 tsp channa dal, 1 tsp urad dal, 2 tsp oil, salt to taste


* Wash, peel the skin, remove the seeds and chop chayote ಸೀಮೆ ಬದನೇಕಾಯಿ evenly.
* In a pan, add oil. When the oil is heated, add mustard seeds, hing, turmeric, channa dal, urad dal and red chillies.
* When the dal changes color next, add the ಸೀಮೆ ಬದನೇಕಾಯಿ and a few spoons of water. Cover and let it cook.
* When the vegetable is soft, add salt to taste. Mix well.
* Finally, add coconut, and chopped cilantro.
* Serve with rice or even with chapathi.
* Tastes very good with Rasam and Rice (Saaru Anna)🙂.

4 responses to this post.

  1. Posted by Bhavana on March 24, 2013 at 12:31 am

    Meera, I like this palya very much. I make it in 3 more styles.

    1. Same ingredients as you said. But, i add a spoon of powdered jaggery and call it seemebadane sihi palya.

    2. Sometimes I grind the fresh coconut with one green chilly / red chilly and 1/2 tea spoon mustard seeds. Then add it to the half cooked seemebadane and cook till soft with lid closed. Finally add a pinch of sugar ( optional) and 1 or 2 teaspoon of lemon juice. This is called seemebadane kayi-sasive palya.

    3. Here i use a chopped onion, 1/4 teaspoon chilly powder and 1/2 teaspoon tamarind juice. Fry the onion till brown with the other ingrediants you mentioned above except red chillies. When seemebadane is half cooked add chilly powder and tamarind juice with the salt. I do not use coconut here, but I sprinkle a pinch of besanflour for binding.

    Try the variations and enjoy!


  2. Posted by meeraghu on March 24, 2013 at 6:58 pm

    Three more variations to try. That’s awesome. Thanks for the recipes.


  3. Posted by Bhavana on March 24, 2013 at 11:17 pm


    I make many dishes using seemebadane like sagu, majjige huli, chatni, tambuli , mosaru bajji, rotti……etc.


Leave a Reply

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

You are commenting using your 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 )

Google+ photo

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

Connecting to %s

%d bloggers like this: