Carrot–Beans–Cashew Palya

Name: Carrot–Beans–Cashew Palya
Yield: 3 servings
Cuisine: Indian
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

Serves 3

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Carrot–Beans–Cashew Palya

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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

Carrot–Beans–Cashew Palya

Carrot–Beans–Cashew Palya

Directions

Ingredients

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