Main Course

Karamani (Long Beans) Poriyal Recipe

Name: Karamani (Long Beans) Poriyal Recipe
Prep time: PT15.00M
Cook time: PT15.00M
Total time: PT32.00M
Yield: 1.00
Ingredients: 1 Sachet MAGGI Masala-vin-Magic; 0.5 kg Karamani (Long Beans); 0.5 Teaspoon Turmeric Powder; 1 Pinch Salt (To Taste); 0.5 Cup Fresh Coconut (Grated); 1 Teaspoon Cumin Seeds; 2 Green Chillies; 2 Tablespoons Oil; 1 Teaspoon Mustard Seed; 1 Tablespoon Urad Dal; 10 Curry Leaves

32Min

Easy

This Karamani (Long Beans) Poriyal recipe is a simple Tamil Nadu style stir fry dish, that goes well as a side dish for rice. Steamed Long Beans are tossed in simple seasoning of mustard seeds, dals, green chilli and curry leaves. Adding in the grated coconut brings out the traditional South Indian flavors. Long Beans are very nutritious as they have the lowest amount of calories and highest amount of fibre.

Ingredients

1 Sachet

MAGGI Masala-vin-Magic

0.5 kg

Karamani (Long Beans)

0.5 Teaspoon

Turmeric Powder

1 Pinch

Salt (To Taste)

0.5 Cup

Fresh Coconut (Grated)

1 Teaspoon

Cumin Seeds

Green Chillies

2 Tablespoons

Oil

1 Teaspoon

Mustard Seed

1 Tablespoon

Urad Dal

Curry Leaves

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Nutrition Value

Energy

1039.29 kcal

Protein

18.82 g

Carbohydrates

34.48 g

Fats

49.78 g

Information per serving

Step 1

15 Min

Prepare ingredients as mentioned in the list. Coarsely grind the grated coconut, cumin seeds and green chillies, do not add any water. Keep aside.

Step 2

5 Min

Put the long beans a karahi, add turmeric powder and salt and sprinkle 2-3 tbsps. of water. Cover and cook on a low flame for 4-5 minutes. Until the vegetables are tender yet crisp. Keep aside.

Step 3

2 Min

Heat oil in another karahi, add the mustard seeds and when it splutters add the urad dal. When the dal turns golden brown add the and curry leaves.

Step 4

8 Min

Then add the cooked long beans and the coarsely ground coconut mixture and cook for five minutes. Add the MAGGI Masala-vin-Magic, mix well and sauté for two minutes.

Step 5

2 Min

Serve hot with steamed rice and Sambhar.

Step 1 of 5

Prepare ingredients as mentioned in the list. Coarsely grind the grated coconut, cumin seeds and green chillies, do not add any water. Keep aside.

Step 2 of 5

Put the long beans a karahi, add turmeric powder and salt and sprinkle 2-3 tbsps. of water. Cover and cook on a low flame for 4-5 minutes. Until the vegetables are tender yet crisp. Keep aside.

Step 3 of 5

Heat oil in another karahi, add the mustard seeds and when it splutters add the urad dal. When the dal turns golden brown add the and curry leaves.

Step 4 of 5

Then add the cooked long beans and the coarsely ground coconut mixture and cook for five minutes. Add the MAGGI Masala-vin-Magic, mix well and sauté for two minutes.