Karamani Poriyal | Yard Long Beans Poriyal | Karmani Payuru Thoran
Karamani or Yard Long Beans is a very healthy and tasty vegetable. This is simple stir fry made using Karamani and seasoned with ground dry coconut and Jeera powder. It's a great combo with Kuzhambu / Rasam rice. We usually make this without adding onion or garlic.
Servings: 4 people
Calories: 62kcal
Equipment
- Pressure Cooker
- Heavy Bottomed Pan
- Mixer Grinder
Ingredients
- 250 grams Karamani Payaru (Yard Long beans)
- 1 teaspoon Salt Adjust to your taste
- ½ teaspoon Turmeric Powder
For Grinding
- 2 tablespoon Grated Coconut
- 1 teaspoon Cumin Seeds
- 1 nos Red Chili
For Tempering
- 1 teaspoon Oil preferably coconut oil
- 1 teaspoon Mustard seeds
- 1 teaspoon Split Urad Dal
- 1 sprig Curry Leaves
Instructions
Preparation
- Wash the long beans and finely chop them.
Cooking the Yard Long Beans (Karamani)
- Add the chopped long beans in a vessel. With this add ¼ cup of water, Turmeric Powder and salt and pressure cook it over two whistles. Alternately you can also cook it directly in the pan. Keep the cooked Karamani aside
Grinding the Dry coconut
- Take grated coconut, red chili and cumin seeds in a mixer and grind it to a dry powder. (Do not add water while grinidng)
Tempering and Mixing
- Heat oil in a pan and add mustard seeds. When the mustard seeds starts to sputter, add split urad dal and fry till it becomes golden brown color. Also add curry leaves and give a good mix
- Add the cooked long beans (Karamani) to the tempering and mix well. Adjust salt if needed
- Finally add the ground coconut mixture and mix well. Keep the karamani payiru poriyal in flame for 5 minutes and then remove from flame
- The yummy Karamani Payaru (Yard long beans) Poriyal is ready to serve with any rice varieties
Nutrition
Serving: 0.5cups | Calories: 62kcal | Carbohydrates: 5g | Protein: 1g | Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 267mg | Potassium: 140mg