Karamani Poriyal Recipe – Yard Long Beans Stir Fry (Chawli / Barbati Sabzi)
An Easy South Indian Stir-Fry Dish to Brighten Your Weeknight Meals
Karamani Poriyal, a vibrant South Indian stir-fry dish made with Yard Long Beans (also known as Chawli or Barbati), is a wholesome, vegetarian delight that pairs perfectly with steamed rice and Sambar or Rasam. This simple yet flavorful dish is both nutritious and satisfying, thanks to the combination of tender beans and aromatic spices. The addition of fresh coconut and curry leaves enhances the dish’s flavor, making it a favorite for busy weeknights.
Ingredients
| Ingredient | Quantity |
|---|---|
| Green Chawli Beans (Yard Long Beans/Karamani/Barbati) | 300 grams (chopped) |
| Sunflower Oil | 1 teaspoon |
| Mustard Seeds | 1 teaspoon |
| White Urad Dal (Split) | 1 teaspoon |
| Turmeric Powder (Haldi) | 1/2 teaspoon |
| Asafoetida (Hing) | 1/4 teaspoon |
| Curry Leaves | 1 sprig |
| Fresh Coconut (grated) | 2 tablespoons |
| Dry Red Chillies | 2 |
| Salt | To taste |
Preparation Time
10 minutes
Cooking Time
20 minutes
Total Time
30 minutes
Servings
4 servings
Cuisine
South Indian
Course
Lunch
Diet
Vegetarian
Instructions
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Prep the Beans: Begin by thoroughly washing the Yard Long Beans (Karamani/Chawli) and chopping them into bite-sized pieces. This helps the beans cook evenly and makes for a quicker stir-fry.
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Prepare the Coconut Mixture: In a mixer, grind the grated fresh coconut along with the dry red chillies to a dry powder-like mixture. Set this aside for later use. This step adds a distinct flavor to the dish and gives it a delicious texture.
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Pressure Cook the Beans: Place the chopped beans into a pressure cooker. Add a pinch of salt and 2 tablespoons of water to the beans. Pressure cook for about 2 whistles, then turn off the heat and let the pressure release naturally. The beans should be tender, but not mushy.
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Tempering the Spices: In a pan or kadai, heat the sunflower oil over medium heat. Once the oil is hot, add the mustard seeds. Let them crackle for a few seconds, followed by the urad dal. Allow the dal to turn golden brown and crisp.
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Add the Aromatics: Toss in the curry leaves and the asafoetida (hing). Stir and fry the spices for a few seconds, letting them infuse the oil with their fragrance.
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Combine the Beans and Coconut: Now, add the pressure-cooked Yard Long Beans to the pan, followed by the ground coconut and red chillies mixture. Stir well, ensuring the beans are coated with the coconut mix. Continue to stir-fry the poriyal on high heat for about 1-2 minutes, allowing the flavors to meld together.
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Final Touches: Taste the dish and adjust the salt as necessary. Stir everything together and turn off the heat once the beans are well combined with the spices and coconut.
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Serve: Serve the Karamani Poriyal hot, paired with a bowl of steamed rice and your choice of Sambar or Rasam. This delicious South Indian stir-fry makes for a perfect accompaniment to your weeknight meal.
Tips for Making the Perfect Karamani Poriyal:
- For Extra Flavor: You can also add a squeeze of lemon juice just before serving to give the dish a tangy kick.
- Adjust the Heat: If you prefer a milder taste, reduce the number of dry red chillies or omit them entirely.
- Make it Richer: Add a handful of roasted peanuts or cashews to the stir-fry for a crunchy texture and added flavor.
Karamani Poriyal is a nutritious, easy-to-make dish that highlights the natural flavors of Yard Long Beans. Its simple preparation and bold seasoning make it a beloved recipe in South Indian households, perfect for serving with rice and a lentil-based stew like Sambar. This dish is not only quick to prepare but also delivers a satisfying combination of flavors that will surely brighten up your mealtime.
