Long beans / Payathangai / Karamani are like any other beans except that the pod grows longer, about half a yard long and hence known as Yard long beans. They belong to the legume family (Cowpea / Blackeyedpeas) and taste similar regular green beans but less sweet. They turn out good when stir fried or steamed. Here’s a simple stir fry version seasoned with Indian spices.
Normally a bunch might have about 50 to 60 beans, my recipe is for half of that. They can be refrigerated for 2 days but taste better when fresh and bright green.
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| Ingredients | |
|---|---|
| 1 cup | Onion (chopped) |
| 25 strings | Long beans |
| 3 cloves | Garlic (crushed) |
| 1/4 teaspoon | Turmeric |
| 1/4 teaspoon | Asafoetida |
| 1/2 teaspoon | Red chili powder |
| 1 teaspoon | Coriander /dhania powder |
| 3/4 teaspoon | Salt (or to taste) |
| 2 teaspoons | Grated coconut (optional) |
| 1 | Dry red chili |
| 1/2 teaspoon | Mustard seeds |
| 1/2 teaspoon | Cumin seeds |
| 1/2 teaspoon | Split black gram |
| 5-6 leaves | Curry leaves |
| 1 tablespoon | Coriander leaves (chopped) |
| 4 teaspoons | Oil |
| 3 tablespoons | Water |
Wash the beans, chop the hard edges and cut into desired size pieces.
Heat oil in pan, splutter mustard, cumin seeds, dry red chili, split black gram and curry leaves.
Sprinkle asafoetida and start frying those chopped onions and crushed garlic.
When they turn translucent add the chopped long beans, sprinkle little water, cover and cook over medium flame for 6 minutes stirring frequently to avoid burning.
When done add the turmeric, red chili powder, coriander powder and salt.
Keep frying till the masala cooks (about 2 minutes over low flame) and becomes slightly dry. Switch off!
Add the grated coconut, stir fry for few seconds and garnish with coriander leaves.
Serve as a side for rice.
Notes
Serves 4- 5
This is more like a dry curry goes well with any rice dish especially sambar, rasam or curd.
Comments
10 responses to “Long Beans Poriyal – Karamani Poriyal – Payathangai Poriyal – Yard Long Beans Stir fry –”
@joe turmeric powder, chili powder and dhania powder considered masala.
Cooking instructions say “….Keep frying till the masala cooks…”. But masala is not in the ingredients list, nor defined elsewhere. So what is masala?
Good.I tried it & it came out fine.Thank you Mullai.
Hai mullai, I like ur recipes and tried a few of them. They came out well . Long bean tastes good for thoran ( season with mustard add long bean pieces cook till done with salt, grind coconut,hing, green chilles and jeera to a coarse paste add at the end . Can also grind pottukadalai jeera and red chilli to a paste and add at the end . It goes well with rice .
yummy…will try and let u know;)
hi add some peanut powder taste will be different
Mullai,
Can we use red chilli flakes instead of whole red chillis?
Anitha Muthaiyan.
Chilies are only used for tempering and not really necessary as you are including red chili powder. But anything is fine and adjust the level according to your taste.
Mullai,
I thought of asking about using flakes alone,by not adding red chilli powder.
Anitha Muthaiyan.
This bean taste good with little masala, its ok to go with the flakes, as long as you can tolerate the bland taste.