Palya is the name for a dry stir fry curry that’s made in the southern Indian state of Karnataka where my mother is from. She gave me this recipe, but I have modified it a bit to tone down the spices for my tum. This style of curry usually consists of seeds and dry dals that are fried with chili and curry leaf.
Beets are another vegetable that I love and they also happen to lower acidity in the body. Beets are just really good for you in general and if you are vegetarian they are even more important because they include a great deal of iron.
Since I was very young, I always enjoyed and was intrigued by this vegetable because of the coloring it would leave behind on my plate. The coloring is so strong that you can actually dye fabric with it and apparently a lot of items in my kitchen (cutting board, dish towel, floor, stove, etc.). 
Beet Palya (South Indian Stir Fry)
- Total Time: 45 minutes
- Yield: 4 servings 1x
Description
A vibrant South Indian stir fry featuring beets cooked with spices, coconut, lemon, and cilantro for a flavorful and nutritious dish.
Ingredients
- 3 cups (720 ml) beets, cubed
- 2 tsp (10 ml) oil
- pinch of hing (asafoetida )
- 1/2 tsp mustards seeds
- 1/2 tsp cumin seeds
- 1 tsp urad dal
- 1 tsp chana dal
- 2 fresh curry leaves (I usually freeze my leaves to keep them longer)
- 1 dry red chili (optional)
- 1/2 tsp turmeric
- salt to taste
- 1-2 tbsp (15-30 ml) frozen fresh grated coconut (optional since beets are pretty sweet)
- lemon (optional)
- cilantro for garnish
Instructions
- Cut beets into small cubed pieces.
- In a pan, heat oil over medium flame. Add a pinch of hing and stir until it turns golden.
- Add mustard seeds, cumin seeds, urad dal, and chana dal. Stir until the urad dal starts to brown.
- Add curry leaves and beets. Stir well to combine.
- Cover and cook for 20-25 minutes, stirring occasionally, until the beets are tender.
- Once the beets are cooked, add grated coconut, lemon juice, and salt. Stir to combine.
- Garnish with chopped cilantro before serving.
Notes
- Beets are rich in iron and great for vegetarians.
- The dish can stain kitchen items, so handle with care.
- You can freeze curry leaves for later use.
- Adjust the spice level to your preference.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Cuisine: South Indian
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 10 grams
- Sodium: 150 mg
- Fat: 7 grams
- Carbohydrates: 20 grams
- Fiber: 5 grams
- Protein: 4 grams
- Cholesterol: 0 mg
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Frequently Asked Questions
What is a palya, and what region does this dish come from?
Palya is the Kannada word for a dry stir-fry curry from the southern Indian state of Karnataka. This style of curry typically uses seeds and dry dals fried with chili and curry leaf — in this recipe, mustard seeds, cumin seeds, urad dal, and chana dal form that base.
What is hing (asafoetida) and why is just a pinch used?
Hing is a pungent dried resin used in South Indian cooking that imparts a savory, onion-garlic depth. The recipe uses only a pinch — it’s extremely potent and must be stirred in hot oil until it turns golden before the seeds are added, otherwise it can taste bitter.
Why is the coconut added near the end rather than at the beginning?
The recipe adds the optional 1–2 tbsp of frozen fresh grated coconut only after the beets are fully cooked and tender (20–25 minutes of covered cooking). Coconut burns easily and is sweet, so stirring it in at the finish preserves its flavor and texture without scorching.
I will try this, but would also like to know what the version that isn’t toned down contains…
How much spices in your mother’s recipe?
I prefer more spicy food and it’s really hard to find recipes in English which aren’t “toned down” I would like to try something “authentic spicy”
in your description about the recipe,you could also mention how it can be had. What i mean to say is whether it can be had with roti or as a side dish etc. Just a suggestion.
Hi! Thanks for the recipe, I just had it for lunch! Beetroot palya is the best of the palyas! :D
Hi Crystal,
You fry these dals uncooked – it adds a nice nutty flavor and crunchy texture to the dish. Hope you enjoy!
Hi! Your beet recipe looks delicious, thank you for sharing:) I have a question about the dals- do they need to be precooked, or can you just fry them hard? I just received beets in my Boston Organics delivery and I can’t wait to try this for my Karnatakan husband:)