Karamani Poriyal is a tasty and simple vegetable stir fry of South India, made using yard long beans with a freshly ground coarse paste made 2 ways on the stovetop and in the microwave. This is served as a side dish with rice for lunch.
I have made it both on the stovetop and microwave. This stir fry can be made very quickly no matter which way of cooking you may choose.
Karamani is a healthy vegetable that is high in fiber making it very apt for people on a weight loss journey.
It makes a filling side dish when served with both sambar or rasam rice.
I have used fresh karamani also called 'payathangai' in Tamil. This is also called 'Long yard beans' or 'String beans'. In Hindi, it is called 'Chawli'.
While the dry black-eyed beans that you get out this is most commonly used in dishes, the fresh vegetable is also equally nutritious. It tastes almost like the french beans when cooked as a stir fry.
A freshly ground coarse paste is made out of coconut, green chilies, garlic, curry leaves, and cumin seeds to add spice and flavor to this dish.
A seasoning of mustard seeds, urad dal, and curry leaves is done in oil that adds more flavor and aroma to the stir fry.
Let's see how to make karamani poriyal on the stovetop,
Chop the karamani into ¼ to ½ inch pieces after trimming both ends.
Take all the ingredients for the paste in a mixer jar.
Make a coarse paste by grinding without adding water.
Heat a pan with oil, do the seasoning with mustard seeds and urad dal. Add onions & saute till translucent.
Add karamani, salt, ground paste, and cook covered until done.
To make karamani poriyal in Microwave,
In a Microwave safe bowl, add 1 teaspoon oil and microwave at high for 30 secs for it to become hot. Add the mustard seeds, urad dal, and micro at high for 1 to 2 minutes. The mustard should crackle and dal should become golden in color.
Add onions, curry leaves, mix well, and micro high for 1 min. The onions should turn translucent.
Add karamani, 2 teaspoon water, and mix well to combine. Close the bowl with a microwave-safe lid and micro at high for 5 minutes or till the karamani is ¾th cooked.
Add coarsely ground paste, salt, remaining 1 teaspoon oil if preferred, and mix well to combine.
Micro at high (without the lid) for another 2 to 3 minutes. Mix once in between. Take the bowl out, close with the lid, and let it rest for another 2 to 3 mins. Karamani Poriyal is ready.
Make sure to chop the karamani of even size. This will ensure that it cooks evenly within the time.
Using coconut oil enhances the flavor of the dish.
You can keep the recipe sattvic by omitting onions and garlic.
You can add dry red chilies or black pepper instead of green chilies. The color of the paste will change though.
Instead of cumin seeds, you can use fennel seeds or use ¼ teaspoon each of both.
Can I make the paste beforehand?
As it is not a wet paste, you can make this well in advance as a part of weekend meal prep and store it for a week in the refrigerator.
Just add a few tablespoon of this paste while making any stir fry and keep it interesting by changing the vegetables.
This poriyal itself will store well in the refrigerator for 4 to 5 days while maintaining the fresh taste. Just thaw to room temperature and reheat in the microwave or on the stovetop.
See more Side Dishes to Rice
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Karamani Poriyal Recipe
- ¼ kgs Karamani or String beans
- 1 Onion medium
- 1 Curry leaf sprig
- ½ teaspoon Mustard seeds
- ½ teaspoon Urad dal
- 2 teaspoon Oil
- Salt to taste
For the coarse paste
- 3 tablespoon Fresh coconut grated
- 2 Green chilies
- ½ teaspoon Cumin seeds
- ½ teaspoon Turmeric powder
- 2 pods Garlic optional
- 5 to 6 Curry leaves
- Wash karamani and trim both ends. Chop them ¼ to ½ inch pieces and dice the onions.
For the paste:
- Add all the ingredients for the paste to a mixer jar - coconut, cumin, green chilies, turmeric powder, curry leaves, and garlic (if using).
- Pulse the mixer at regular intervals till the ingredients are crushed.
- Grind now without adding water till it forms a coarse paste. Set this aside.
Stovetop Karamani Poriyal:
- Heat a pan with oil. Season with mustard seeds and when it crackles, add urad dal and fry till turns golden brown.
- Add onion, curry leaves, and saute till the onions turn translucent. This should take 2 to 3 mins. You may add a pinch of salt to quicken this process.
- Add chopped karamani, salt and splash 2 tablespoon water all over the karamani and mix well to combine. Close the pan with the lid.
- Cook over medium-low flame for 4 to 5 mins or till the karamani gets ¾th cooked.
- Add the coarse ground paste and mix well to combine.
- Simmer the flame and cook covered for 3 to 4 mins until the raw smell of the paste goes off and the karamani is fully cooked. Switch off the stove.
- Serve this karamani poriyal with sambar or rasam sadam.
Microwave Karamani Poriyal:
- In a Microwave safe bowl, add 1 teaspoon oil and microwave at high for 30 secs for it to become hot.
- Add the mustard seeds, urad dal, and micro at high for 1 to 2 minutes. The mustard should crackle and dal should become golden in color.
- Add onions, curry leaves, mix well, and micro high for 1 min. The onions should turn translucent.
- Add karamani, 2 teaspoon water, and mix well to combine.
- Close the bowl with a microwave-safe lid and micro at high for 5 minutes or till the karamani is ¾th cooked.
- Add coarsely ground paste, salt, remaining 1 teaspoon oil if preferred, and mix well to combine.
- Micro at high (without the lid) for another 2 to 3 minutes. Mix once in between.
- Take the bowl out, close with the lid, and let it rest for another 2 to 3 mins.
- Serve hot with rice.