Beans and carrot palya is a very simple and delicious vegetable side for any south Indian rice variety. I have simply seasoned the microwave cooked vegetable with salt, mustard seeds and urud dal. Here is the recipe.
Chopped green beans - 1 cup
Diced carrot - ¾ cup
Salt to taste
Oil for seasoning - 2 teaspoons
Mustard seeds - ¼ teaspoon
Urud dal - 1 teaspoon
Turmeric powder - less than ¼ teaspoon
Asafoetida powder - 1 pinch
Desiccated coconut - 1 tablespoon
Wash the carrot and beans together. Drain water and transfer it to a microwave container. I used the Microwave rice cooker.
Microwave on high for 8 minutes partially opened.
Heat oil in a kadai and add the mustard seeds. When it pops, add the urud dal.
When the urud dal turns golden, Reduce heat and add the cooked beans and carrot. Stir.
Add the turmeric powder, asafoetida powder and salt. Stir until even distribution.
Turn off the heat and garnish with desiccated coconut.
Enjoy this vegetable with rasam rice, sambar rice, curd rice or how ever you want. I sometimes wrap in with chapathi or just fill a bowl full of this palya and enjoy it as such.
This is my entry to
1. MEC - Potluck Party hosted by Srivalli of Cooking for all seasons
2. Independence Day theme hosted by Pooja of Creative Pooja.
Thank you Srivalli and Pooja for hosting the event.