Yard Long Beans or karamani as called in tamil is a vegetable that’s similar looking like the regular beans but long and slim. This veggie is very healthy and tastes good too.
Sometimes, this veggie may be quite stringy and very fibrous if it was picked at a mature stage. So pick up only the young ones from the market. Young karamani / yard long beans do not have bumps and are even and thin. Here is how to do Tamilnadu style Karamani Poriyal / Yard long Beans Poriyal.
Clean and wash the karamani / yard long beans and cut it into small even pieces. Set aside.
Put the cut veggies in a bowl and place the bowl in a pressure cooker filled with 1 inch of water. Pressure cook it for 3-4 minutes (2 whistles) on high flame and that gives perfect cooked vegetable every single time. Wait for the pressure to release naturally.
Tempering:
Heat oil in a pan and add in the mustard seeds and curry leaves. Let the seeds splutter. Add in the cooked karamani / yard long beans. Add in the salt and the red chilli powder. Saute for 3-4 minutes. The karamani / yard long beans will start to brown on the edges.
Once the karamani / yard long beans has charred here and there, add in the dessicated coconut powder and fry for a couple of minutes more. Switch of the flame and serve with sambar or rasam.
Karamani Poriyal / Yard long Beans Poriyal / How to make long Beans Stir-Fry
Recipe for Karamani Poriyal / Yard long Beans Poriyal / How to make long Beans Stir-Fry Tamilnadu style.
- Total Time: 20 mins
- Yield: 4 servings 1x
Ingredients
- 250 grams Karamani / Yard long Beans
- 2 teaspoon vegetable oil
- 1/4 teaspoon mustard seeds
- 2 sprigs curry leaves
- 1 teaspoon red chilli powder
- 1 teaspoon salt
- 2 teaspoon dessicated coconut powder
Instructions
- Clean and wash the karamani / yard long beans and cut it into small pieces.
- Put the cut veggies in a bowl and place the bowl in a pressure cooker filled with 1 inch of water. Pressure cook it for 3-4 minutes (2 whistles) and that gives perfect steamed vegetable every single time. Wait for the pressure to release naturally.
Tempering:
- Heat oil in a pan and add in the mustard seeds and curry leaves. Let the seeds splutter. Add in the cooked karamani / yard long beans. Add in the salt and the red chilli powder. Saute for 3-4 minutes. The karamani / yard long beans will start to brown on the edges.
- Once the karamani / yard long beans has charred here and there, add in the dessicated coconut powder and fry for a couple of minutes more. Switch of the flame and serve with sambar or rasam.
- Prep Time: 5 mins
- Cook Time: 15 mins
- Category: Side Dish
- Cuisine: Tamilnadu
