Long beans Poriyal

It is really challenging for every mother to cook vegetables that don’t have distinct flavor.Β  Yard long beans (karamani) is one such insipid vegetable full of nourishments compared to the commonly used green beans. So it is hard to ignore the properties of these native beans and include tender green beans often instead of fibrous long beans. Now I have prepared a delicious poriyal using native beans commonly known as yard long beans or pachai karamani.

karamani-nutrients Long beans Poriyal
Common beans Vs native yard long beans

The key is to complement the flavor of the vegetables by adding suitable ingredients to enjoy the benefits altogether. Here I have used cooked lentils & crushed garlic for adding texture, roasted coriander seeds & coconut oil for aroma, and fried Bengal gram & grated coconut to enhance the flavor.

IMG_4045 Long beans Poriyal
Yard long beans poriyal

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

IMG_4049 Long beans Poriyal
Lunch with pachai karamani poriyal

Now the recipe for karamani poriyal is as below, you can follow the same to prepare poriyal using any bland vegetables. Similarly, you can refer the recipe here for making kootu using bland vegetables.

Long beans poriyal recipe:

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) – ΒΌ tsp
  5. Curry leaves – 1 sprig
  6. Shallots (sambar vengayam) – 10 Nos.
  7. Garlic – 8 pods
  8. Turmeric powder – Β½ tsp
  9. Salt – 1 tsp
  10. Grated coconut as desired

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

kmp-ing-1 Long beans Poriyal

  1. Red chillies – 4 Nos.
  2. Roasted Bengal gram or fried gram (udacha kadalai) – 1 tbsp
  3. Coriander seeds – 1 tsp
  4. Cumin seeds – Β½ tsp

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.
IMG_4001-tile Long beans Poriyal
  • 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.
kmp-powdr Long beans Poriyal
Poriyal powder recipe
  • Chop shallots finely & crush garlic using pestle and leave aside.

kmp-tmp Long beans Poriyal

How to prepare poriyal using poriyal powder:

  • 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.

kp Long beans Poriyal

Tips & Tweaks:

  • We need to use tender beans rather than matured ones. Fully matured beans have no flesh but have fibrous skin and hard seeds.
IMG_4001 Long beans Poriyal
Pachai karamani (Yard long beans)
  • 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.
vartn Long beans Poriyal
Other poriyal using poriyal powder
  • You may use pepper in place of red chillies to prepare this powder, it tastes great with beetroot, cluster beans (kothavarangai), cabbage (muttakose), etc.
pepr Long beans Poriyal
Poriyal powder with pepper
  • You may replace poriyal podi with idli podi or paruppu podi.
  • You can make this poriyal even cooked lentils (paasi paruppu) also.
  • I prefer to crush garlic pods using pestle rather than chopping them as crushed garlic is more flavorful.

67 comments on “Long beans PoriyalAdd yours →

Comments are closed. You can not add new comments.

  1. 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.

  2. 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! πŸ™‚

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

  3. 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. 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. πŸ™‚
      Thank you.

    1. Yes, they are relatively huge compared to other beans. Here I have used dark green colored beans that are of one-third of a yard in length, and I have also seen light green varieties of twice the length of dark green ones. I wonder how it got this name?! πŸ™‚
      Thank you.

  4. Oh yum! I have trouble finding proper long beans around here, but I’m sure that green beans will make a fine and tasty substitute in a pinch. πŸ™‚

  5. I have never cooked karamani by adding the porial powder and will try this interesting variation.Coconut oil lends a delicious flavour to karamani..

    1. Yes, poriyal powder elevates this humble vegetable to a delicious dish and of course coconut oil also plays its part nicely ! Thanks Sheela !!

  6. Nice and healthy recipe. Is this “Karamani” same as “Payatangai” in tamil? When I look at the images you posted it looks like payatangai, may be Karamani is a variety of payatangai?

    1. I do remember the word payathangai used in and around Nagercoil or may be in Kerala, but I’m not sure. I’ll check with my amma and confirm you later.

error: Content is protected !!