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