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Veg Paayaa | Restaurant-Style Gravy for Idli & Idiyappam

Soft idlis soaking up this rich, mildly sweet Veg Paayaa — a restaurant-style gravy that's a refreshing change from sambar and chutney.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Course: Breakfast, Side Dish
Cuisine: SOUTH INDIAN
Ingredients Method Video Notes

Ingredients
  

  • 1/4 cup moong dal cooked
  • Handful cashews
  • 1 tbsp khus khus
  • 1/3 cup grated coconut
  • 1 tsp coriander powder
  • 2 tsp curry masala
  • 5 green chillies
  • 1/2 inch ginger
  • 7 garlic cloves
  • 1 tsp salt
  • 2 onions chopped
  • 2 tomatoes chopped
  • 1/2 tsp fennel seeds
  • 1 inch cinnamon
  • 2 cloves
  • 2 cardamom
  • 1 kalpasi
  • 2 tbsp oil

Method
 

  1. Cook the moong dal and keep aside.
  2. Grind the cashews, khus khus, coconut, coriander powder, curry masala, green chillies, ginger, garlic and salt with water to a smooth paste.
  3. Heat oil and add fennel, cinnamon, cloves, cardamom, and kalpasi.
  4. Add onions and green chillies. Sauté well.
  5. Add tomatoes and cook until soft.
  6. Add the ground masala paste, cooked moong dal, and 2 cups water.
  7. Close and Simmer for 15 minutes.
  8. Serve hot with idli or idiyappam.

Notes

Grind the masala fine for a velvety texture.
Don't skip whole spices — they build the aromatic base.
Moong dal should be soft, not mushy.
Adjust water for thickness depending on idli vs idiyappam.
Tastes even better the next day!