Paladya Recipe | Palade Recipe | ಬಾಣಂತಿ ಗೆ ಕೊಡುವ ಸಾರು ಪಲದ್ಯ/ಪಲದೆ | Post Delivery Recipe From Mangalore

Paladya Recipe | Palade Recipe | ಬಾಣಂತಿ ಗೆ ಕೊಡುವ ಸಾರು ಪಲದ್ಯ/ಪಲದೆ | Post Delivery Recipe From Mangalore

Paladya Recipe | Palade Recipe | ಬಾಣಂತಿ ಗೆ ಕೊಡುವ ಸಾರು ಪಲದ್ಯ/ಪಲದೆ | Post Delivery Recipe From Mangalore with a detailed step by step photo and video recipe. This is simple tambuli(paladya in Tulu) made using tender tamarind leaves and tender Indian shikekayi leaves. It is given for postnatal mothers to drink as soup or eat with boiled rice as a side dish.

The postpartum period begins after the delivery of the baby and ends when the mother’s body has returned close to its pre-pregnant state. New moms deserve special attention to rebuild their strength after giving birth. Nutrition and plenty of rest are essential to new moms to help their bodies recover. “In Ayurveda, a 5000-year-old Indian healing tradition, this period is considered a sensitive time for mothers, particularly for the digestive system – hence the strong emphasis on simple, digestible foods. Traditionally, They are fed very simple but special foods and a number of herbal drinks to promote healing, boost their immunity and improve milk supply”. 

paladya recipe

So here is one of the forgotten dishes of the Mangalore region is ‘paladya’. This is simple tambuli(paladya in Tulu) made using tender tamarind leaves and tender Indian shikekayi leaves. It is given for postnatal mothers to drink as soup or eaten with boiled rice as a side dish. This recipe is called ‘paladya/palade’ in the Tulu language and nivole in Konkani. Paladya /palade is served to women as a part of postpartum care. It keeps new mother’s away from cold, cough and the cure comes with its own magic portion of numerous health benefits and speed up the recovery. It is best eaten with steaming rice or just sip a bowlful of piping hot paladya / palade.

There are many variations of this paladya recipe. Here I have explained my grandmother’s recipe using tender tamarind leaves and Indian shikekayi leaves. It is great to include this dish in your menu. Usually, we start giving paladya/palade to the postnatal mothers after the 15th day, once or twice a week. If the mother is suffering from a cold or cough, we continuously give this paladya for 1 week twice a day. It is given to drink as soup or eaten with steaming rice as a side dish.

Explanation of ingredients:

Shikekayi leaves: It is a traditional herb that goes by the scientific name Acacia Cocinna is a climbing shrub with oblong-shaped pods of dark brown colour, bipinnate leaves and pink flowers. We use only tender leaves of shikekayi plant in this recipe. The tender leaves are tangy in taste. This ayurvedic helps to prevent cough and cold, prevent infection, improves breast milk production and helps to keep the body warm.

indian shikakai leaves
indian shikakai leaves

Tamarind leaves: It is another main ingredient. It is one plant that has a myriad of health benefits from the fruit pulp to the leaves and the bark – each part of the tamarind plant offers hundreds of benefits. Tamarind is generally used in Indian dishes to impart a classic sour taste. But tamarind leaves offer much more than sourness! Yes, we use tamarind leaves in postnatal care, it helps to improve lactation. The extracts from the tamarind leaves help the lactating mothers to improve the quality of the breast milk and also protect the body from infection.

tamarind leaves
tamarind leaves

Ajwain/carrom seeds: They have a lot of benefits for breastfeeding mothers. Ajwain seeds contain anaesthetic properties that improve back pain. It also increases milk production in lactating mothers. Ajwain also heals the body internally post-delivery.

Galangal root: It is also known as Siamese Ginger, ‘kappar shunti’ in Tulu language and scientific name Alpinia galanga. Being from the same family as ginger, it looks similar but tastes different. It’s believed to support the immune system, reduce inflammation in the body, soothe nausea and increase breast milk production.

Finally, I would like to highlight my other home remedies with this post of the Paladya Recipe. It includes recipes like natural cold remedies, immunity boosters, golden milk, menthe ganji(fenugreek seeds porridge) etc. Further, I request you to check my other recipes collection like,

Recipe card for Paladya Recipe :

Paladya Recipe | Palade Recipe | ಬಾಣಂತಿ ಗೆ ಕೊಡುವ ಸಾರು ಪಲದ್ಯ/ಪಲದೆ | Post Delivery Recipe From Mangalore

This is simple tambuli(paladya in Tulu) made using tender tamarind leaves and tender Indian shikekayi leaves. It is given for postnatal mothers to drink as soup or eat with boiled rice as a side dish.
Prep Time25 mins
Cook Time25 mins
Total Time50 mins
Course: Side Dish
Cuisine: Indian, mangalore cuisines
Keyword: palade recipe, paladya recipe, post delivery recipe
Servings: 4 people
Author: Yashashwini Kotian

Ingredients

to grind

  • handful ‌Tender tamarind leaves
  • handful Tender shikekayi leaves
  • 1 tsp ‌peppercorns
  • 1 tbsp ‌coriander seeds
  • 1 tsp ‌mustard seed
  • ¼ tsp ‌methi seed
  • ¼ tsp cumin seeds
  • 1 or 2 red chilli
  • 1 cup grated coconut
  • 1 tbsp ajwain/carrom seed
  • 3 garlic cloves
  • lemon size tamarind pulp

For curry

  • oil /ghee for cooking‌
  • 2 onion sliced
  • ¼ tsp turmeric powder
  • salt to taste

Instructions

  • Separate the tamarind leaves and shikekayi leaves from the stalk and wash them thoroughly.
  • Heat pan, add little oil and add cleaned and washed tamarind and shikekayi leaves. Saute on low flame for 2 minutes. Let it cool down and keep it aside.
  • Take a pan, add 1 tsp peppercorns, 1 tbsp coriander seeds, 1 tsp mustard seed, 1/4  tsp methi seeds, 1/4 cumin seeds, 1 red chilli. Fry on low flame.
  • Further roast 1 cup of coconut in a frying pan using little oil. Roast until coconut turns golden brown.
  • Let all the roasted ingredients cool down and add all roasted ingredients to the mixing jar.
  • ‌Further, add 1/2 inch galangal root, 3 garlic cloves, lemon sized tamarind, 1 tbsp ajwain to mixi jar. Add little water and grind into a fine paste.
  • Then t heat kadai add 3 tbsp oil/ghee. Add 2 crushed garlic and 2 sliced onion. Saute until the onion turns golden brown on low flame.
  • Add the ground masala paste and add water to adjust the consistency. Add salt to taste and 1/4 tsp turmeric powder and mix well.
  • ‌Cover and bring to boil. It may take approximately 5 minutes. 
  • Serve paladya when it's hot. It is given to drink as soup or eaten with steaming rice as a side dish.

Video

Notes

  • there are many variations to this paladya recipe. if you are a nonveg lover you can add dry fish to this recipe. especially in Mangalore, we add ‘nang‘ dry fish( sole dry fish) to this recipe.

Recipe card for Paladya Recipe :

  • Separate the tamarind leaves and shikekayi leaves from the stalk and wash them thoroughly.
  • Heat pan, add little oil and add cleaned and washed tamarind and shikekayi leaves. Saute on low flame for 2 minutes. Let it cool down and keep it aside.
  • Take a pan, add 1 tsp peppercorns, 1 tbsp coriander seeds, 1 tsp mustard seed, 1/4  tsp methi seeds, 1/4 cumin seeds, 1 red chilli. Fry on low flame.
  • Further roast 1 cup of coconut in a frying pan using little oil. Roast until coconut turns golden brown.
  • Let all the roasted ingredients cool down and add all roasted ingredients to the mixing jar.‌ Further, add 1/2 inch galangal root, 3 garlic cloves, lemon sized tamarind, 1 tbsp ajwain to mixi jar. Add little water and grind into a fine paste.
  • Then t heat kadai add 3 tbsp oil/ghee. Add 2 crushed garlic and 2 sliced onion. Saute until the onion turns golden brown on low flame.
  • Add the ground masala paste and add water to adjust the consistency. Add salt to taste and 1/4 tsp turmeric powder and mix well.
  • Cover and bring to boil. It may take approximately 5 minutes. 
  • Serve paladya when it’s hot. It is given to drink as soup or eaten with steaming rice as a side dish.
paladya recipe

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