Karamani poriyal recipe – a simple South Indian style yardlong beans stir fry. This recipe has long beans flavored with coconut and is mildly spiced.
I was able to get hold of a bunch of fresh green karamani vegetable recently and made this easy and quick stir fry as a side dish for lunch.
While black eyed peas are more readily available, I manage to get this karamani vegetable occasionally. These beans get cooked faster and taste delicious in combination with coconut.
I have added onions and garlic in this poriyal. Its a very simple stir fry without any overpowering masalas to mask the flavor of fresh karamani. This karamani poriyal goes well as a side dish for rice.
Other karamani recipes that I prepare are chettinad karamani kara kuzhambu | lobia curry
As for nutrition, long beans are a good source of vitamin A, protein, calcium and vitamin C. Lets move on to the recipe for easy karamani poriyal.
How to make Karamani Poriyal step by step
- Trim ends of karamani and chop them into 1 inch pieces. Then boil chopped karamani in water along with salt and pich of turmeric powder.
- Heat oil in a pan and add seasoning. Then add onions, garlic, green chilli and curry leaves and saute till onions turn soft.
- Add boiled karamani and fry for 2 minutes.
- Finally add grated coconut.
- Mix well and stir fry for a minute.
- Karamani poriyal is ready to be served.
Karamani Poriyal | Long Beans Stir Fry Recipe below
Karamani Poriyal – Yardlong Beans Stir Fry recipe
Ingredients
- 1 1/2 cups chopped karamani / long beans
- 1 onion small
- 3 garlic cloves
- 1 green chilli
- 1/2 tsp mustard seeds
- 1 tbsp grated coconut
- A few curry leaves
- 1 dry red chilli broken
- 2 tsp oil
- Salt to taste
Instructions
- Trim the ends of long beans, wash them and chop into 1 inch pieces.
- Boil the chopped long beans in 1 cup water along with salt and a pinch of turmeric powder till they turn soft. Drain the water and set aside.
- Meanwhile finely chop onion and garlic and slit the green chilli.
- Heat oil in a kadai or pan. Add mustard seeds and dry red chilli. When mustard seeds splutter, add chopped onions, garlic, green chilli and curry leaves.
- Fry till onions turn soft and translucent.
- Now add the boiled long beans and fry for 2 minutes on a low flame.
- Finally add the grated coconut and mix well. Stir fry for a minute and remove from heat.
- Karamani poriyal is now ready to be served with rice.
Nutrition Information
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