Yard Long Bean Curry | Karamani (Payathangai) Poriyal
This simple, easy-to-make stir fry with yard-long beans will soon become your favorite. A vegan poriyal made with garden fresh long beans is known as karamani or payathangai in Tamil and Chawli in Hindi. This delicious stir-fry can be made in under 30 minutes and is a perfect side for sambar rice or rasam rice.
Servings: 4 servings
Calories: 142kcal
Equipment
- saute pan
- Steaming basket
- Instant Pot Optional
Ingredients
- 3 cups Yard long beans / Karamani / Chawli (chopped)
- 3 Tablespoon Moong dal (Soaked and drained)
- ¼ cup Grated coconut
- 1 teaspoon Mustard seeds
- 2 teaspoon Urad dal
- 3 Dried red chilies
- ¼ teaspoon Asafetida
- few Curry leaves
- 2 teaspoon Coconut oil
- As needed Salt
- 1 Tablespoon Sugar (optional)
Instructions
- Prep the moong dal - wash and soak the moong dal in hot water for 15-20 minutes. Drain the dal after and use it in the poriyal.
- Prep and chop - Wash the long beans and trim the edges. Chop the beans into small pieces.
- If the long beans are tender, we can cook them directly in the pan. We can also steam them briefly in the Instant Pot to speed up the process.
- To steam the long beans - Place the chopped beans in a steamer basket and then place them on a trivet inside the Instant Pot. Ensure the main steel pot has about an inch of water in the bottom. Set the Instant Pot in steam mode and set the timer for 2 minutes. Once the cooking process is complete, release the pressure in 5 minutes and remove the strainer from the pot.
- Heat a wide pan and add the oil. Once the oil heats up, add the seasoning ingredients - mustard seeds followed by urad dal, red chilies, curry leaves, and then asafoetida.
- Let the mustard seeds crackle. Once the urad dal is golden brown, add the steamed yard-long beans.
- Add the soaked and drained moong dal as well and mix everything. Add salt and cook on low heat for about 5-7 minutes. Keep stirring the beans occasionally, so they don't stick to the pan.
- Pro Tip - My mother always adds a little sugar in any stir fry/poriyal with coconut and this makes the curry more flavorful. If using sugar, add about 2 teaspoons of sugar now.
- Add the grated coconut to the karamani poriyal and mix everything well. Cook for a minute and then take it off the heat.
- Long beans curry is now ready to serve. Karamani curry is the best stir fry in a typical South Indian lunch menu.
Notes
Expert Tips
- Choose fresh and tender long beans/karamani to make the poriyal.
- Long beans do not take long to cook. Cook it just enough to maintain the crispness.
- Sauteeing the karamani poriyal in coconut oil makes it even more flavorful.
- Adding a little sugar makes the long beans curry delicious. This is completely optional though.
- We could add some chopped onions when sauteeing the seasoning.
Nutrition
Calories: 142kcal | Carbohydrates: 21g | Protein: 6g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.4g | Sodium: 10mg | Potassium: 297mg | Fiber: 3g | Sugar: 5g | Vitamin A: 934IU | Vitamin C: 62mg | Calcium: 48mg | Iron: 1mg