Perale Palya.(Guava/Amrood)

Perale Palya.

My mom’s current fancy is to watch the cooking shows on the TV and sihi-kahi Chandru is her favourite. Some time back I reckon he came up with something called ‘parale palya’ of course to suit the youngsters he called it sabzi, or maybe it is a psychological thing with us Udupi people that anything without coconut is a sabzi.

Perale is the kannada/Tulu name for Psidium Guavaja. Its Sanskrit name being Amrood I think it is also called Guava. It is indigenous to Central America. The Asian variety being pink in the centre soft and seedy.

Nutritionally it is very rich in Vitamin C and fibre. Something like

Fat 1%

Cholesterol 0%

Sodium 0%

Potassium 11%

Dietary fibre 20%

Sugar 20%

Vitamin C and Calcium is a good 380%


3 – 3 ½ cups deseeded and diced Guava.

2 tomatoes

2 onions

6 pods of garlic skinned.

1” ginger skinned.

2 green chillies.

1 ½ tsp. Cumin powder

1 ½ tsp. Coriander powder

1 tbsp. Besan.

Salt to taste

1 tbsp. Ghee

1 – 1 ½ tsp. Of cumin seeds.

Coriander leaves finely chopped for dressing.


  • Dry roast the besan.
  • Blend the tomatoes, onion, garlic, green chillies and ginger to a fine paste.
  • In a wok heat 1 tbps. Of ghee,
  • Add the cumin seeds to this when the cumin seeds begin to spurt add the ground tomato-onion mixture.
  • Add in the coriander – cumin powders and salt.
  • Finally add in the Guava make sure that the masala coats the Guava, close the wok with a lid and allow the mixture to cook for 15- 20 minutes. I use a pressure pan and turn off the stove when after the first whistle.
  • Now add the roasted besan and dress it with coriander.

Of course Sihi-Kahi Chandru recommends it with  either rice or roti.  But my mother liked it like an even snack. With no accompanying staple.  The flavour was tangy, spicy  with just a hint of sweet. Since it was cooked she could eat it comfortably.

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