Wednesday, October 8, 2008

Thondekayi-kadale palya & Spinach Paratha

This was our dinner tonight. This thondekayi-kadale palya is mainly cooked in South Canara. Most famous one is, thondekayi-godambi palya (English: Ivy Gourd-cashewnuts stirfry).
To help readers know better.., here goes the translation of tondekayi in various languages.
English: Ivy Gourd, Telugu: Dondakaya, Tamil: Kovakkai, Gujarathi: Tindora, Hindi: Kundru/Tendli.
Kannada : Kadale, English: chick peas, Hindi: Kabul Channa
Palya in Kannada means stirfry.

Without wasting your time, here goes the recipe of it..

15-16 thondekayi
1 cup channa (soaked for 3 hours in warm water)
1/2 cup grated coconut (fresh/frozen)
2 red chillis
1 tablespoon dhania (coriander seeds)
1 teaspoon jeera (cumin seeds)
1 teaspoon amchur powder
1 small piece of cinnamon
1/2 teaspoon fenugreek seeds/menthya.
1 tablespoon oil
1 teaspoon mustard seeds
1 pinch asafoetida
4-6 curry leaves

For garneshing:
cliantro/coriander leaves

  • Cut the thondekayi into medium sized pieces (One thondekayi can be cut into 3 pieces approximately).
  • Pressure cook the channa & tondekayi seperately.
  • Dry roast the red chilli, jeera, coriander seeds, cinnamon, fengreek seeds seperately.
  • Add coconut to the roasted spices & make a paste out of it.
  • Drain out the water from cooked thondekayi and channa
  • In a pan, add oil. When oil is hot, add mustard seeds, hing, curry leaves
  • Add thondekayi,channa & salt to this.
  • Now add the paste prepared & the amchur powder.
  • Cook the whole for 2-4 mins & garnish with coriander leaves.
  • Palya is ready to be served. It tastes great both with rice & with chapathi.
PS: If you want channa to absorb salt, then add salt while cooking channa. Also, amchur powder can be replaced with lemon juice.

Now is the recipe for spinach paratha. This is quite simple.

Blanch the spinach in hot water for 15 mins. Make a smooth paste of it. Mix this paste to the normal chapathi atta (Just like normal chapathi) & prepare parathas with it.

Here is the photo of both together waiting for me to consume ;))

I'm sending this plate to Aartee for the sapadu ready event.
Thanks for the nice event.


  1. olle combination Sushma. Kadalekaalu goes well with many veggies esp when you are making Palya. Palya must have tasted yumm with spinach parantha..

  2. hi sushma kannada davara...namaskara! happy dussera! kadle kalu with tonde kaayi...first time hearing thic combination...try madthini....


  3. @lg,
    howdu, it was indeed tastier.

    @ veda murthy,
    nimagoo dasara habbada shubhashayagalu.
    try madida mele heli, ista aitha/ilwa antha ;)

  4. First time to your blog. Nice recipes. This recipe is very new to me, sounds yummy



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