Karamani Poriyal Recipe - Yard Long Beans Stir Fry | Chawli | Barbati sabzi
A vegetarian South Indian Recipes recipe with green chawli beans (yard long beans/karamani/barbati) - chopped, sunflower oil, mustard seeds. Ready in 30 min, serves 4.
Curated byAditi Iyer🇮🇳
Instructions
11 steps- 1
To begin making the Karamani Poriyal (South Indian Style Yard Long Beans Stir Fry) recipe, first chop the yard long beans finely
green chawli beans (yard long beans/karamani/barbati) - chopped(300 grams) - 2
Grind the grated coconut along with the red chillies in a mixer to a dry mix and keep it aside
green chawli beans (yard long beans/karamani/barbati) - chopped(300 grams)tablespoons fresh coconut - grated(2)dry red chillies(2) - 3
Place the beans in a pressure cooker, add salt and 2 tablespoons water and pressure cook for two whistles
green chawli beans (yard long beans/karamani/barbati) - chopped(300 grams)tablespoons fresh coconut - grated(2)salt - to taste - 4
After two whistles, turn off the heat and release the pressure immediately
- 5
Heat oil in a pan/ kadai over medium heat
- 6
Add the mustard seeds and urad dal and allow them to crackle and the dal to turn golden brown and crisp
mustard seeds(1 teaspoon)white urad dal (split)(1 teaspoon) - 7
Add the curry leaves, asafoetida and fry for few seconds
asafoetida (hing)(1/4 teaspoon)sprig curry leaves(1) - 8
Now add the yard long beans and the ground coconut
green chawli beans (yard long beans/karamani/barbati) - chopped(300 grams)tablespoons fresh coconut - grated(2) - 9
Stir-fry the Karamani Poriyal for a few seconds on high heat and then turn off the heat
- 10
Check the salt and adjust to taste accordingly
salt - to taste - 11
Serve the Karamani Poriyal with Steamed Rice and Sambar/Rasam for the weeknight meal
Rate this recipe
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Karamani Poriyal Recipe - Yard Long Beans Stir Fry | Chawli | Barbati sabzi
A vegetarian South Indian Recipes recipe with green chawli beans (yard long beans/karamani/barbati) - chopped, sunflower oil, mustard seeds. Ready in 30 min, serves 4.
Curated byAditi Iyer🇮🇳
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Directions
11 steps- 1
To begin making the Karamani Poriyal (South Indian Style Yard Long Beans Stir Fry) recipe, first chop the yard long beans finely
green chawli beans (yard long beans/karamani/barbati) - chopped(300 grams) - 2
Grind the grated coconut along with the red chillies in a mixer to a dry mix and keep it aside
green chawli beans (yard long beans/karamani/barbati) - chopped(300 grams)tablespoons fresh coconut - grated(2)dry red chillies(2) - 3
Place the beans in a pressure cooker, add salt and 2 tablespoons water and pressure cook for two whistles
green chawli beans (yard long beans/karamani/barbati) - chopped(300 grams)tablespoons fresh coconut - grated(2)salt - to taste - 4
After two whistles, turn off the heat and release the pressure immediately
- 5
Heat oil in a pan/ kadai over medium heat
- 6
Add the mustard seeds and urad dal and allow them to crackle and the dal to turn golden brown and crisp
mustard seeds(1 teaspoon)white urad dal (split)(1 teaspoon) - 7
Add the curry leaves, asafoetida and fry for few seconds
asafoetida (hing)(1/4 teaspoon)sprig curry leaves(1) - 8
Now add the yard long beans and the ground coconut
green chawli beans (yard long beans/karamani/barbati) - chopped(300 grams)tablespoons fresh coconut - grated(2) - 9
Stir-fry the Karamani Poriyal for a few seconds on high heat and then turn off the heat
- 10
Check the salt and adjust to taste accordingly
salt - to taste - 11
Serve the Karamani Poriyal with Steamed Rice and Sambar/Rasam for the weeknight meal
Rate this recipe
