Long beans Poriyal

It is really challenging for me to cook the vegetables that are my family’s bêtes noires to their liking.  Yard-long beans (karamani) is one such insipid vegetable but is full of nourishment compared to commonly used green beans.

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Hence I try to complement its texture, flavor & taste by adding suitable ingredients to enjoy the benefits altogether. Here I have used cooked lentils & crushed garlic for texture, roasted coriander seeds & coconut oil for flavor, and fried Bengal gram & grated coconut for taste.

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Delicious flavorful karamani poriyal goes well with any sambar, rasam, kuzhambu or even mor-kuzhambu.

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Now the recipe for karamani poriyal is as below, you can follow the same to prepare poriyal using any bland vegetables and for preparing kootu with such veggies you may refer the recipe here.

Time taken: 30 min.

Ingredients:

  1. Long beans (karamani) – 400 g
  2. Cooked green gram lentils *– a handful
  3. Coconut oil – 1 tbsp
  4. Mustard seeds (kadugu) – ¼ tsp
  5. Curry leaves – 1 sprig
  6. Shallots (sambar vengayam) – 10 Nos.
  7. Garlic – 8 pods
  8. Turmeric powder – ½ tsp
  9. Salt – 1 tsp
  10. Grated coconut as desired

* – I have cooked lentils after adding a pinch of turmeric powder & salt.

For poriyal powder:

  1. Red chillies – 4 Nos.
  2. Roasted Bengal gram or fried gram (udacha kadalai) – 1 tbsp
  3. Coriander seeds – 1 tsp
  4. Cumin seeds – ½ tsp

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Mise en place:

  • Wash long beans & chop them finely.
  • Microwave chopped beans for 7 min. (alternatively you can steam them along with lentils) and keep aside.

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  • Meanwhile dry roast all the ingredients for grinding in low flame until they are warm.
  • Grind them into a fine powder when they reach room temperature.

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  • Chop shallots finely & crush garlic using pestle and leave aside.

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Cooking method:

  • Heat a cooking pan with oil in medium flame.
  • Add mustard seeds into hot oil.
  • When they begin to crackle add curry leaves, chopped shallots & crushed garlic and saute until soft.
  • Add turmeric powder, cooked beans, cooked lentils, salt & poriyal powder and saute until they mix together.
  • Remove from heat.
  • Add grated coconut lavishly into poriyal and mix well.
  • Serve long beans poriyal with hot rice.

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Tips & tweaks:

  • We need to buy tender beans rather than matured ones, if the beans are matured  they would have hard fibrous skin and there won’t be any flesh but with hard seeds inside.

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  • You can prepare poriyal powder in advance for a week’s requirement or more to save some time.
  • Before adding this powder you need to make sure that there is no moisture in the vegetables. Because if you add this powder over soggy vegetables, it will form thick lumps while getting in contact with moisture. 
  • You can use this poriyal powder for any stir-fried vegetables like carrot, beans, broad beans (avarai), banana blossoms (vazhaipoo), green leaf vegetables (like moringa leaves or murunga keerai, agathi keerai), or mixed vegetables.

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  • You may use pepper in place of red chillies to prepare this powder, it tastes great with beetroot, cluster beans (kothavarangai), cabbage (muttakose), etc.

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  • You may replace poriyal podi with idli podi or paruppu podi.
  • You can make this poriyal without lentils also.
  • I prefer to crush garlic pods using pestle rather than chopping them as crushed garlic is more flavorful.
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59 Comments Add yours

  1. Sneha Modi says:

    nice recipe!

    1. Megala says:

      Thanks

  2. Bhavana says:

    Ahh…loved this one

    1. Megala says:

      Thanks.

  3. Shilpa Nairy says:

    This is one of my favourite curry. We make sambar also out of it. I love your comparison chart in every post. Your collection of photos tells the process of making it. Nice Megala.

    1. Megala says:

      Thanks a ton for reading my posts !

  4. Loved the poriyal powder!

    1. Megala says:

      Thanks !

  5. We don’t use much of karamani in our day-to-day cooking. Even if I do pick up a bunch, I just make a simple stir-fry using salt, red chilli powder, turmeric and grated coconut, with a tempering of mustard, cumin and asafoetida. This is such an interesting recipe! Will try this out soon! 🙂

    1. Megala says:

      Yes, I also did the same earlier, but nobody likes it ! Hope you would love it this way as much as we do. 🙂
      Thanks so much.

  6. The shallots will compliment the taste and so will the coarsely ground mixture. A staple in my cooking, I use this method and alternate with a few other vegetables too to go with my sambar or curry and rice.

    1. Megala says:

      Yes, this method works delicious wonders with any other stir-fried vegetables. Please let me know how it turned out for you, when tried your hand. 🙂
      Thank you.

      1. I did and it came out wonderfully, Megala. Thank you once again.

      2. Megala says:

        Ah, glad to hear this, thanks a lot for your feedback.

    1. Megala says:

      Thanks.

  7. Nisha Sharma says:

    I love this😍😍

    1. Megala says:

      Thanks.

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