Carrot–Beans–Cashew Palya

Serves 3
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Directions

  1. 1Heat coconut oil.
  2. 2Heat coconut oil.
  3. 3Heat coconut oil.
  4. 4Fry cashews till golden, then remove and set aside.
  5. 5Fry cashews till golden, then remove and set aside.
  6. 6Fry cashews till golden, then remove and set aside.
  7. 7In the same oil, add mustard seeds.
  8. 8In the same oil, add mustard seeds.
  9. 9In the same oil, add mustard seeds.
  10. 10Once mustard seeds splutter, add dals, red chilli, green chilli, and curry leaves.
  11. 11Once mustard seeds splutter, add dals, red chilli, green chilli, and curry leaves.
  12. 12Once mustard seeds splutter, add dals, red chilli, green chilli, and curry leaves.
  13. 13Fry until golden.
  14. 14Fry until golden.
  15. 15Fry until golden.
  16. 16Add carrots and beans with salt and a splash of water.
  17. 17Add carrots and beans with salt and a splash of water.
  18. 18Add carrots and beans with salt and a splash of water.
  19. 19Cover and cook for 6–7 minutes until tender.
  20. 20Cover and cook for 6–7 minutes until tender.
  21. 21Cover and cook for 6–7 minutes until tender.
  22. 22Stir in tamarind water and sambar powder.
  23. 23Stir in tamarind water and sambar powder.
  24. 24Stir in tamarind water and sambar powder.
  25. 25Sauté for 2–3 minutes until the raw smell disappears.
  26. 26Sauté for 2–3 minutes until the raw smell disappears.
  27. 27Sauté for 2–3 minutes until the raw smell disappears.
  28. 28Finish with grated coconut and the fried cashews.
  29. 29Finish with grated coconut and the fried cashews.
  30. 30Finish with grated coconut and the fried cashews.
  31. 31Toss gently and serve.
  32. 32Toss gently and serve.
  33. 33Toss gently and serve.

Ingredients

  • 2 medium carrots, finely diced
  • 2 medium carrots, finely diced
  • 2 medium carrots, finely diced
  • 200 g green beans, finely chopped
  • 200 g green beans, finely chopped
  • 200 g green beans, finely chopped
  • 2 tbsp cashews
  • 2 tbsp cashews
  • 2 tbsp cashews
  • 3 tbsp fresh grated coconut
  • 3 tbsp fresh grated coconut
  • 3 tbsp fresh grated coconut
  • 2 tsp tamarind water (from a small soaked piece)
  • 2 tsp tamarind water (from a small soaked piece)
  • 2 tsp tamarind water (from a small soaked piece)
  • 1.5 tsp sambar powder
  • 1.5 tsp sambar powder
  • 1.5 tsp sambar powder
  • 1.5 tbsp coconut oil
  • 1.5 tbsp coconut oil
  • 1.5 tbsp coconut oil
  • Salt
  • Salt
  • Salt
  • 0.5 tsp mustard seeds
  • 0.5 tsp mustard seeds
  • 0.5 tsp mustard seeds
  • 0.5 tsp urad dal
  • 0.5 tsp urad dal
  • 0.5 tsp urad dal
  • 0.5 tsp chana dal
  • 0.5 tsp chana dal
  • 0.5 tsp chana dal
  • 1 dried red chilli, broken
  • 1 dried red chilli, broken
  • 1 dried red chilli, broken
  • 1 green chilli, slit
  • 1 green chilli, slit
  • 1 green chilli, slit
  • 6 curry leaves
  • 6 curry leaves
  • 6 curry leaves
Carrot–Beans–Cashew Palya | Clip Recipe