Monday, June 25, 2018



Karamani is the Tamil word for "Yardlong Beans" which are also known as Long Beans. This is called Alasande in Kannada, and Barbati in Hindi. "Poriyal" in Tamil is a kind of stir fry made with vegetables.

Yardlong Beans are stated to have numerous health benefits.

Today's recipe has been adapted from Karamani Masala Poriyal in Vysyas Recipes. It is best to choose tender yardlong beans for better results. The fried gram used is called Udaithakadalai or Pottukadalai in Tamil and Bhuna Channa in Hindi.

I found this easy to make poriyal to be very tasty and hope you will like it too.


  • Karamani ( Yardlong Beans), 300 gms
  • Turmeric Powder, 1/8 tsp
  • Mustard Seeds, 1/2 tsp
  • Urad Dal ( Black Gram Dal), 1 tsp
  • Curry Leaves, a sprig
  • Coconut Gratings, 1/4 cup 
  • Byadgi Red Chillies, 4
  • Coriander Seeds, 1 tsp
  • Cumin Seeds, 1/2 tsp
  • Fried Gram, 2 tbsp
  • Salt, to taste
  • Oil, 2-3 tsp


Wash the yardlong beans and snip off the two ends. Chop them into 1/4 " pieces
In a small mixer jar, dry grind together coconut gratings, red chillies, coriander seeds, cumin seeds, and fried gram to a coarse powder. Keep aside
Cook the chopped beans in just the required amount of water adding a little turmeric powder till they are done. The beans should be cooked yet remain firm ( make sure they do not get overcooked)
Heat oil in a thick bottomed kadhai and when it gets hot on medium heat add the mustard seeds. When they splutter, add the urad dal and fry till the dal turns a golden brown
Next add the curry leaves and saute for a few seconds
To this add the cooked beans, salt and fry for a couple of minutes till the excess water evaporates
Now add the freshly ground coarse powder, mix well and cook for a couple of minutes so that the beans get well blended with the masala
Serve hot as a side dish with rice or rotis

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