Tuesday, 23 August 2011

Kaaramani Poriyal - Yard long beans stir fry

                                   My grandmother’s style of cooking included a lot of coconut, as the region she came from uses a large quantity of coconut in their cuisine, like Avial, Sodhi, Eriseri, Theeyal, very similar to Kerala cuisine. Mostly all the vegetables she cooked had coconut and the following method was applied to cook vegetables like, cabbage, beans, cluster beans and snake gourd.  A very simple method, to make an appetising vegetable.

Yard long bean           250 gms
Onion                           1
Coconut                       1 1/2 tbsp
Red chilly                    2
Cumin                          1/2 tsp
Mustard + urad dal   1tsp
Turmeric powder       1/4 tsp
Oil                                 2tsp

Combine coconut, red chilly, cumin and blend to make a coarse mixture, without adding water.
Heat oil in a pan, add the mustard + urad dal, few curry leaves and when it begins to pop, add in chopped onion and saute for a few seconds just until it is soft.
Add in the chopped yard long beans, turmeric powder, mix well, close the pan and cook.
When it is almost cooked, add in the ground coconut mixture and stir.
Add salt, stir for a minute or two and serve with rice.

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Hiya all,
Finally on this day of october the 1st, 2012, I have decided to include the comment form, after a long gap of two years. But, I am going to be a bit selfish here and keep all those nice and lovely things that is said for me and only me to cherish and will be sharing any queries that requires clarifications and your experience about the food if you have tried my recipes. So, drop in a word if you have anything to say and thanks a lot for stopping by.
"Have a nice day"

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