If you love the flavors of traditional non-veg paya but want a vegetarian version, this veg paya recipe is perfect for you! Packed with mild spices, creamy coconut milk, and vegetables like potatoes and cauliflower, this dish is a great accompaniment for idiyappam, idli, or appam.

Inspired by the comforting South Indian paya, this recipe mimics the taste of its meat-based counterpart while being 100% vegetarian. It’s easy to prepare and loaded with the goodness of coconut and warming spices. Let’s dive into this flavorful curry recipe!

Let’s Talk About Ingredients

• Grated Coconut, Cashews, and Poppy Seeds: These ingredients form the creamy base of the curry. Poppy seeds add a nutty flavor, while cashews enhance the richness. If poppy seeds are unavailable, you can replace them with white sesame seeds or peanuts.
• Whole Spices (Bay Leaf, Cinnamon, Cloves, Cardamom): These spices infuse the curry with a deep, aromatic flavor. Adjust the quantity for a milder taste if preferred.
• Vegetables (Potatoes and Cauliflower): These are the key vegetables used in this recipe. You can add carrots or peas as substitutes.
• Coconut Milk: Provides the signature creaminess and mild sweetness. Use store-bought or homemade coconut milk. I have used second and first coconut milk combined.

Detailed Recipe

Video Recipe

Instructions with Step pics

Prepare the Paste

• Soak 2 tbsp cashews and 1 tsp poppy seeds in hot water for 15 minutes.
• Add the soaked cashews, poppy seeds, and 1/4 cup grated coconut to a blender. Grind into a fine paste and set aside.

Temper the Spices

• Heat 2 tbsp oil in a pressure cooker.
• Add 2 bay leaves, 1-inch cinnamon, 4 cloves, and 3 cardamoms. Sauté for a few seconds until aromatic.

Cook the Aromatics

• Add 1 large finely chopped onion and sauté for a minute.
• Add 2 slit green chillies and 1 tbsp ginger garlic paste. Sauté until the onions turn slightly brown and the raw smell of the paste is gone.

Add Tomatoes

• Add 1 finely chopped tomato to the cooker.
• Sprinkle 1/8 tsp salt and fry on high heat for a minute.
• Cook for 2 minutes until the tomatoes soften.

Mix the Paste and Vegetables

• Add the prepared coconut-cashew-poppy seed paste to the cooker.
• Add 2 chopped potatoes and 1/2 cauliflower florets. Mix well.

Season and Add Water

• Season with 1/2 tsp salt, 1/8 tsp turmeric powder, 1/2 tsp chilli powder, and 1/2 tsp garam masala. Mix again.
• Pour in 2 cups of water and stir to combine.

Pressure Cook

• Close the cooker and pressure cook for 4 whistles.
• Once the pressure settles, open the cooker and mash the vegetables slightly for a thicker consistency.

Add Coconut Milk

• Pour in 1.5 cups thick coconut milk and mix well. Ensure the curry is thin and pouring in consistency.

Prepare Tadka

• Heat 2 tsp oil in a small pan.
• Add 1 tsp Kashmiri chilli powder, mix once, and immediately switch off the heat.

Finish the Curry

• Pour the tadka over the curry and gently heat it. Avoid boiling, as coconut milk may split.
• Serve hot with idiyappam, idli, or appam.

Expert Tips

• Always soak cashews and poppy seeds for a smoother paste.
• Do not boil the curry after adding coconut milk to prevent splitting.
• You can replace potatoes and cauliflower with other vegetables like beans or peas.
• Adjust the spice level by reducing or increasing green chillies and chilli powder.

FAQs

Can I make this without a pressure cooker?
Yes, cook the curry in a deep pan or pot until the vegetables are tender.

Can I use canned coconut milk?
Yes, canned coconut milk works perfectly. Use full-fat for a richer taste.

How to make it spicier?
Increase the quantity of green chillies or chilli powder for a spicier curry.

What can I serve this with?
This veg paya pairs beautifully with idiyappam, appam, or soft dosa.

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