Karamani Poriyal Recipe - Yard Long Beans Stir Fry | Chawli | Barbati Sabzi

Give this simple, wholesome and delicious sabzi of Karamani beans also known as yard long beans or chawli / barbatti in hindi. Serve it along with hot rasam and steamed rice for lunch or dinner.

Nithya Anantham
Karamani Poriyal Recipe - Yard Long Beans Stir Fry | Chawli | Barbati Sabzi
14548 ratings.

Karamani Poriyal is a very traditional South Indian style stir fry, that is very healthy, nutritious and quick to make. Karamani also known as Yard Long Beans, is a very nutritious vegetable having the lowest amount of calories and highest amount of soluble and insoluble fibers making it a perfect food for weight watchers. Addition of red chilli during making the tadka is completely optional.

Serve the Karamani Poriyal with Steamed Rice and Sambar/Rasam for the weeknight meal.

If you like this recipe, you can also try other similar recipes such as

  1. Carrot and Beans Poriyal
  2. Vendakkai Poriyal
  3. Muttaikose Poriyal

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Course: Lunch
Diet: Vegetarian
Prep in

10 M

Cooks in

20 M

Total in

30 M


4 Servings


  • 300 grams Green Chawli Beans (Yard long beans/Karamani/Barbati) , chopped
  • 1 teaspoon Oil
  • 1 teaspoon Mustard seeds (Rai/ Kadugu)
  • 1 teaspoon White Urad Dal (Split)
  • 1/2 teaspoon Turmeric powder (Haldi)
  • 1/4 teaspoon Asafoetida (hing)
  • 1 sprig Curry leaves
  • 2 tablespoons Fresh coconut , grated
  • 2 Dry Red Chillies
  • Salt , to taste

How to make Karamani Poriyal Recipe - Yard Long Beans Stir Fry | Chawli | Barbati Sabzi

  1. To begin making the Karamani Poriyal (South Indian Style Yard Long Beans Stir Fry) recipe, first chop the yard long beans finely.

  2. Grind the grated coconut along with the red chillies in a mixer to a dry mix and keep it aside.

  3. Place the beans in a pressure cooker, add salt and 2 tablespoons water and pressure cook for two whistles. After two whistles, turn off the heat and release the pressure immediately. 

  4. Heat oil in a pan/ kadai over medium heat. Add the mustard seeds and urad dal and allow them to crackle and the dal to turn golden brown and crisp.

  5. Add the curry leaves, asafoetida and fry for few seconds. Now add the yard long beans and the ground coconut. 

  6. Stir-fry the Karamani Poriyal for a few seconds on high heat and then turn off the heat. Check the salt and adjust to taste accordingly.

  7. Serve the Karamani Poriyal with Steamed Rice and Sambar/Rasam for the weeknight meal.