Search This Blog

Friday, June 26, 2009

Long beans (Karamani) Poriyal

Karamani : 1/4 kg, chopped very fine
Grated coconut : 1 handful
Red chillies : 4
Mustard seeds : 1/4 tsp
Urad dal : 1/4 tsp
Asafoetida (Hing/Perungayam) : a pinch
Turmeric powder : 1/4 tsp
Coconut oil : 2 tsp
Vegetable oil : 1 tsp
Salt to taste
  1. Heat 1 tsp vegetable oil in a pan and splutter mustard seeds, urad dal and red chillies.
  2. Add turmeric powder and asafoetida and stir once.
  3. Add karamani and toss a couple of times, add salt and water just enough to cover and beans and cook under cover till all the water is absorbed.
  4. Stir well and add coconut oil and grated coconut and mix well. Done!

Note : If you do not like the taste of coconut oil u can avoid it.

No comments:

Post a Comment