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.
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.
Step 5
of
5
Serve hot with steamed rice and Sambhar.
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