Long Yard Beans Stir Fry Recipe | Thata payir Poriyal | Karamani Poriyal with step by step pictures. A simple and easy stir fry recipe that is perfect for a busy working day and it is loaded with protein. Goes well with any kuzhambu or Sambar. Now let's see how to prepare Karamai Poriyal.
Long Yard Beans Stir Fry Recipe
Step by Step Method with Pictures:
1.Chop the head and tail and then chop the long yard beans, Heat a pan with oil once it’s hot add in the mustard seeds and cumin seeds let them splutter and then add in the Green Chilli and curry leaves saute for few secs.
2.Now add in the chopped onions and then saute till soft. Next add in the chopped long yard beans. Saute well.
3.Now add in the required salt and turmeric powder. Mix well and add in the water cover and cook till the long yard beans are cooked.
4.Meanwhile in a blender add in the coconut, dry red chili, and cumin seeds and grind it to a coarse paste.
5.Finally add it to the cooked beans and mix everything together cook at a low flame for another 1 min and then switch off the flame.
Serve with Rice.
Long Yard Beans Stir Fry | Thata payir Poriyal | Karamani Poriyal
Long Yard Beans Stir Fry is a simple and easy stir fry dish perfect for a busy working day and it is loaded with protein. Goes well with any kuzhambu or Sambar
Servings: 2
Calories:
Standard 1 cup measures 240 ml
Ingredients
- Long Yard Beans – ¼ kg
- Oil – 1 tbsp
- Mustard Seeds – ½ tsp
- Cumin Seeds – ½ tsp
- Green Chilli -2
- Curry Leaves a spring
- Onion – 1
- Salt as needed
- Turmeric powder – ¼ tsp
- Water – ½ cup
To Grind:
- Coconut – ¼ cup
- Dry Red Chilli – 3
- Cumin Seeds – ¼ tsp
Instructions
- Chop the head and tail and then chop the long yard beans, Heat a pan with oil once it’s hot add in the mustard seeds and cumin seeds let them splutter, and then add in the Green Chilli and curry leaves saute for few secs.
- Now add in the chopped onions and then saute till soft. Next, add in the chopped long yard beans. Saute well.
- Now add in the required salt and turmeric powder. Mix well and add in the water cover and cook till the long yard beans are cooked.
- Meanwhile in a blender add in the coconut, dry red chili, and cumin seeds and grind it to a coarse paste.
- Finally add it to the cooked beans and mix everything together cook at a low flame for another 1 min and then switch off the flame.
Notes
- Serve with Rice.
- Goes well with Rice and Sambar.
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Chitz
One of my fav poriyal. But I have not tried adding cumin seeds and also grind green chillies instead of red. Will try your version next time 🙂