Karamani Poriyal (South Indian Style Yard Long Beans Stir Fry) Recipe

Simple side dish with sauteed yard long beans stir fry with freshly grated coconut and turmeric

Nithya Anantham
Karamani Poriyal (South Indian Style Yard Long Beans Stir Fry) Recipe
1737 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

The contest is in association with Preethi Kitchen Appliances.

Click To Shop Preethi Appliances

Course: Lunch
Diet: Vegetarian
Prep in

10 M

Cooks in

20 M

Total in

30 M

Makes:

4 Servings

Ingredients

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

How to make Karamani Poriyal (South Indian Style Yard Long Beans Stir Fry) Recipe

  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 in a mixer to a dry mix and keep it aside. Using red chilli is completely optional.

  3. Take a wok, pour oil and let it heat. Add the mustard seeds and allow them to crackle. Now add the split urad dal and fry till urad dal turns light brown in colour.

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

  5. Season with salt to taste and stir to combine. Cook with the lid on for few minutes till beans are cooked.

  6. Stir-fry the beans for a few seconds on high heat and then turn off the heat.

  7. Lastly, garnish the yard long beans with the ground coconut and red chili mix.

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

Nithya Anantham

View Nithya Anantham's Recipes

Nithya Anantham on the web

Last Modified On Wednesday, 13 September 2017 10:50
     
Install App