Karamani Kaai Poriyal is a simple yet delicious dry preparation of the beans – Karamani Kaai, also known as Long Beans or Yardlong beans in English and Chavli in Marathi. This poriyal is very easy to prepare, nutritious and also healthy. Long beans are excellent source of Vitamin A and also Vitamin C. They are also rich source of folates and also contain large quantities of soluble and insoluble fibers, which help reduce cholesterol levels.
This recipe is a South Indian style poriyal made with the addition of grated coconut. Karamani Kaai and grated coconut are the only two ingredients used apart from the tempering yet this poriyal tastes yummy and goes well along with rice as well as chapathis/rotis. If you avoid coconut in your diet, you can skip adding it and serve it without coconut too.
Karamani kaai – 300-350 gms
Grated coconut – ¼ cup
Salt to taste
Oil – 2 tsps
Mustard seeds or kadugu – 1 tsp
Urad dal or ulathum paruppu – 1 tsp
Red chilli – 2
Curry leaves – one sprig
Preparation time – 10
Cooking time – 15 mins
Total time – 25 mins
- Wash the beans well and trim both the ends. Cut the beans into small pieces.
- Heat oil in a pan, add mustard seeds and let them pop. Add the urad dal and red chillies. Sauté till the dal turns golden brown.
- Add the chopped beans along with salt to taste and about ¼ cup of water or water just enough to aid the beans to cook.
- Reduce the flame to low, cover and cook until the beans are tender and dry.
- Add grated coconut and toss well. Switch off the flame and serve warm.
Tasty Karamani Kaai Poriyal goes well with Rice and Sambar or Rasam or Kuzhambu. I served this simple, filling and healthy poriyal with Rice and Kathiri Murungai Vendai Sambar.