Palya is a side dish that is a part of Karnataka cuisine and loosely means cooked vegetables. It is a form of dry curry and is a part of an everyday meal in South India. This common South Indian preparation is called poriyal in Tamil, thoran in Malayalam, and vepudu in Telugu. It is usually made with a single vegetable that is cut into bite-sized pieces and cooked with a simple seasoning called 'oggarane.' It is very similar to the North Indian 'sabzi' but uses different spices. A palya can be made with or without onions and is almost always garnished with fresh coconut, lemon/lime juice, and coriander leaves (cilantro).