PadhuSankar in Poriyal and Kootu VarietiesQuick recipesSide dishUncategorized

Karamani Poriyal-Long Beans Curry Recipe-Long Beans Stir Fry (Indian)

Karamani is known as Yard Long Beans or Chinese snake beans in English. In Tamil, it is also known as Payathangai. Fresh long beans contain a good amount of vitamin C and vitamin A. They are also rich in fiber. This is a very simple stir fry prepared with long beans without onion and garlic (Tamil Brahmin style). It is a great combo with rasam, sambar and kuzhambu sadam/rice. Today we will learn how to make Long beans curry following this easy recipe with step wise pictures.

Karamani Poriyal-Long Beans Curry

Prep Time : 10 mins

Cook Time : 15 mins
Serves: 2
Recipe Category: Side Dish
Recipe Cuisine: Tamil Brahmin

Ingredients needed

   Long beans/karamani -2 cups chopped
   Turmeric powder – a pinch
   Salt needed
   Grated coconut -1/4 cup

   Oil -2 tsp
   Mustard seeds -1 tsp
   Urad dal -1 tsp
   Green chilli -2 slit
   Red Chilli -2
   Hing/asafoetida -1/4 tsp
   Curry leaves

Preparation

Buy tender fresh long beans. Wash, trim the ends and cut it into small pieces.

long beans with ends trimmed

Method

Heat oil in a kadai or pan, add mustard seeds, when it splutters, add urad dal, red chillies and hing. When dal turns golden brown, add green chillies and curry leaves.

Saute for a second and add chopped long beans, turmeric powder, salt needed and 1/4 cup of water.

Cover and cook stirring in between to prevent it from getting burnt. Sprinkle more water if needed and cook until the beans are tender. If using pressure pan, do not put the weight as it will get over cooked and will not taste good. Cover and cook on low flame without the weight.

Once cooked, add grated coconut, mix well and remove from flame.

Delicious karamani poriyal is ready to be served with rice.

Don’t forget to hit the +1, Share button, Tweet button, Pin it button, if you like the post. You can follow us on Google Plus, Pinterest, Twitter, Facebook and Subscribe to RSS Feed to receive latest updates free.

Tomato Rice

Capsicum Gravy for Rice,Chapati-Capsicum Masala Curry Recipe

Semolina Cake-Eggless Savory Rava Cake Recipe

Akkaravadisal Recipe-Sweet Milk Pongal

Next Read: Brown Rice Idli-Soft Brown Rice Idly Recipe-Healthy Dinner-Breakfast Recipes »

Health DishTamil Brahmin recipesUncategorizedVegetable Curry

View Comments (4)

saira sheerazibrahim says:

May 24, 2014 at 8:33 am

aweaome delicious. thank you so much
Unknown says:

October 10, 2016 at 2:56 am

How about boiling the beans for few minutes and then sauteing and then adding the beans? Would it be any different?
- Padhu Sankar says:
  
  October 10, 2016 at 5:14 am
  
  You can do that way also but this taste great. There will be slight taste difference.
Priya Punshi says:

August 7, 2017 at 8:24 pm

You should not boil yard long green beans since it will change the texture and flavor. It should be stir fried first to coat the vegetable in oil and then you can steam it for few minutes. If you boil first, it changes the texture and becomes bland since it absorbs the water. Also, when we steam it we don't add water but let it steam it's own moisture. I've been making this for years using my mom's recipe and no water is added. Other than that, similar recipe to what is posted here. I also grow my own yard long green beans in summer. -Priya Punshi

Karamani Poriyal-Long Beans Curry

Related posts:

View Comments (4)