Carrot–Beans–Cashew Palya
Serves 3
Directions
- 1Heat coconut oil.
- 2Fry cashews till golden, then remove and set aside.
- 3In the same oil, add mustard seeds.
- 4Once mustard seeds splutter, add dals, red chilli, green chilli, and curry leaves.
- 5Fry until golden.
- 6Add carrots and beans with salt and a splash of water.
- 7Cover and cook for 6–7 minutes until tender.
- 8Stir in tamarind water and sambar powder.
- 9Sauté for 2–3 minutes until the raw smell disappears.
- 10Finish with grated coconut and the fried cashews.
- 11Toss gently and serve.
Ingredients
- 2 medium carrots, finely diced
- 200 g green beans, finely chopped
- 2 tbsp cashews
- 3 tbsp fresh grated coconut
- 2 tsp tamarind water (from a small soaked piece)
- 1.5 tsp sambar powder
- 1.5 tbsp coconut oil
- Salt
- 0.5 tsp mustard seeds
- 0.5 tsp urad dal
- 0.5 tsp chana dal
- 1 dried red chilli, broken
- 1 green chilli, slit
- 6 curry leaves
Related recipes
Hotel Tiffin Sambar
Indian · Soup
Lamb Korma
Indian · Soup
Palestinian Msalfan
Indian · Soup
Slow Cooker Squash Soup
Indian · Soup
Maggi Noodle Masala Tastemaker
Indian · Soup
Talahu Gosht
Indian · Soup
Mum's secret red chilli mix
Indian · Soup
Degi Style Aloo Chicken Shourba
Indian · Soup
Chicken Shanwari
Indian · Soup
Mutton Qeema
Indian · Soup
Boneless White Butter Chicken
Indian · Soup
Curry powder
Indian · Soup