Karamani Poriyal |
Ingredients
Karamani /
Long Beans – 2 bunches
Onion
sliced – ½ number
Curry
leaves – few
Green
chilli cut into half – 4 numbers
Freshly
grated coconut – 2 tbsp
Salt to
taste
Karamani Poriyal |
Oil – 1
tbsp
Mustard
seeds – less than ¼ tsp
Urad dal –
less than ¼ tsp
Method
1. Chop the karamani as required.
2. Heat oil in a pan, when hot add
mustard seeds and urad dal, allow to splutter.
3. Add sliced onions, curry leaves and
green chilies to the pan and fry for few seconds.
4. Next add chopped karamani to the pan
and stir fry for an minute.
5. Season with salt and add little
water to the karamani, stir well, cover with lid and cook for few minutes until
karamani is tender and poriyal is dry.
6. Finally add grated coconut to the
karamani and stir well.
7. Serve hot Karamani Poriyal with Steamed
Rice, Karakuzhambu, Rasam and Applam.
Long bean stir fry |
1 comments:
I use dried red chillies instead of green and chop karamani much smaller chef. But this is exactly my mom cooks. Thank you
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