Beans and carrot palya/fry and Rasam

Ingredients for palya :

                               
   Finely chopped carrot, beans, few garlic pods, 1 small cup of toor dal and 2 tomatoes.
Finley chopped onions, curry leaves, dry red chillies and grated coconut.

Step 1 : Pressure cook dal, vegetables, garlic, and un chopped tomatoes.

Step 2 : Sieve the water and set the dry part and the broth aside.

Step 3 :Heat oil in a pan, add mustard seeds, dry red chillies, curry leaves and finely chopped onions in order  and saute it.

Step 4: Add cooked veggies.

Step 5 :Add salt as required and toss around for a minute.

Step 6 : Off the stove and garnish with grated coconut.

Cooked veggies is a perfect accompaniment with rice rasam, sambhar or ideal with humble curd rice.

Rasam by using the Broth of the veggies.

Ingredients for  Rasam:

Carrot and beans broth, tomato puree, rock salt, rasam powder,
for seasonings: oil, mustard seeds,turmeric, cumin powder, curry and coriander leaves, asopetida or hing.

Step 1: Mix the tomato puree with the broth.

Step 2: Bring the liquids to a boiling point.

Step 3 : Once starts boiling add rock salt and rasam powder.

Step 4: Heat oil in a pan add mustard seeds let it crackle, add hing, curry leaves, termeric cumin powder and saute well.

Step 5 : pour the mixture onto rasam off the stove, rasam should not be boiled after adding seasonings.

Step 6: Garnish with freasly chopped corinder.

Carrot and beans subzi / palya and rasam from its broth.

A quick satisfying home cooked south Indian meal. tastes best when served hot on a winter afternoon with curds.

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