Beans-Carrot stir fry / Beans-Carrot palya recipe

This beans-carrot palya is a perfect combination and goes very well with rice and rasam. I would like to prepare this palya when there is rasam(saaru) in my lunch.

Check out some rasam/ soup recipes and give it a try. Here you go:

> dal rasam, > horse gram rasam, > rice starch rasam, > tomato rasam and > carrot rasam .

Servings: Serves 2

Ingredients:

¼ kg green beans, finely chopped

2–3no. carrots, finely chopped

¼ cup fresh coconut, grated

1 tsp rasam powder (optional)

¼ tsp turmeric powder

1 tsp jaggery ( 1 small piece)

3 tbsp coconut oil

½ tsp mustard seeds

½ tsp cumin seeds

¼ urad dal (split black gram)

1 dry red chilli

Few curry leaves

Salt to taste

¼ cup water

Method:

1. In a frying pan, heat coconut oil. Add mustard seeds, cumin seeds, urad dal, red chilli and fry until the dal turns to golden brown color. Then add curry leaves.
2. Now, add chopped beans and carrots. Saute it for 2–3 mins.
3. Add jaggery, turmeric powder, salt and water. Mix well and cover the lid.
4. Cook the vegetables for 5–6 mins on medium flame.
5. Once the beans & carrots are cooked, then add rasam powder, grated coconut and mix well. (Adjust the taste if needed)
6. Now the Beans-Carrot palya is ready to taste with hot rice & rasam.

Note:

• Use coconut oil for good health and for an aroma.
• You can skip the rasam powder if you want.
• Serve hot with chapathi or roti.