Apr 10, 2008

Long Beans Curry

Here is the recipe for long beans curry. We call this as Karamani in tamil and Payathangai in malayalam. This is also a side dish. The process is similar to beans curry.


  1. Long Beans - 2 cups
  2. Salt to taste
  3. Fresh Coconut - 1 tbsp
  4. Oil - 1 tsp
  5. Mustard seeds - 1/4 tsp
  6. Urad dhall - 1/2 tsp
  7. Red chillies - 1
  8. Asafoetida Powder - a pinch
First, Wash the raw long beans and chop it into small pieces. Take a microwave safe vessel and put the beans in it and microwave it for 3 mts. first. Take it out and stir it and again keep it for 3 to 5 mts. Make sure beans is fully cooked.

Now take a pan, pre heat oil, add mustard seeds, when it splutters, add urad dhall and red chillies and fry it to golden brown. Add asafoetida powder in it and now add the cooked long beans to it. Stir it once and add salt and coconut to it. Mix it thoroughly. Now long beans curry is ready to serve. In our place, we use this as a side dish for sambar rice, rasam rice.

Traditional way of serving food in south India is, first payasam, pachadi, sweet pachadi, kosumalli, curry, kootu, pickle and chips. I am trying to cover everything in this blog.
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