Karamani Poriyal / Yard Long Beans Poriyal / How To Make Long Beans Stir

Yard Long Beans or karamani as called in tamil is a vegetable that’s similar looking like the regular beans but long and slim. This veggie is very healthy and tastes good too.

Sometimes, this veggie may be quite stringy and very fibrous if it was picked at a mature stage. So pick up only the young ones from the market. Young karamani / yard long beans do not have bumps and are even and thin. Here is how to do Tamilnadu style Karamani Poriyal / Yard long Beans Poriyal.

Clean and wash the karamani / yard long beans and cut it into small even pieces. Set aside.

Put the cut veggies in a bowl and place the bowl in a pressure cooker filled with 1 inch of water. Pressure cook it for 3-4 minutes (2 whistles) on high flame and that gives perfect cooked vegetable every single time. Wait for the pressure to release naturally.

Tempering: Heat oil in a pan and add in the mustard seeds and curry leaves. Let the seeds splutter. Add in the cooked karamani / yard long beans. Add in the salt and the red chilli powder. Saute for 3-4 minutes. The karamani / yard long beans will start to brown on the edges.

Once the karamani / yard long beans has charred here and there, add in the dessicated coconut powder and fry for a couple of minutes more. Switch of the flame and serve with sambar or rasam.

• 250 grams Karamani / Yard long Beans
• 2 teaspoon vegetable oil
• 1/4 teaspoon mustard seeds
• 2 sprigs curry leaves
• 1 teaspoon red chilli powder
• 1 teaspoon salt
• 2 teaspoon dessicated coconut powder

1. Clean and wash the karamani / yard long beans and cut it into small pieces.
2. Put the cut veggies in a bowl and place the bowl in a pressure cooker filled with 1 inch of water. Pressure cook it for 3-4 minutes (2 whistles) and that gives perfect steamed vegetable every single time. Wait for the pressure to release naturally.

Tempering:

1. Heat oil in a pan and add in the mustard seeds and curry leaves. Let the seeds splutter. Add in the cooked karamani / yard long beans. Add in the salt and the red chilli powder. Saute for 3-4 minutes. The karamani / yard long beans will start to brown on the edges.
2. Once the karamani / yard long beans has charred here and there, add in the dessicated coconut powder and fry for a couple of minutes more. Switch of the flame and serve with sambar or rasam.

• Author: Kannamma - Suguna Vinodh
• Prep Time: 5 mins
• Cook Time: 15 mins
• Category: Side Dish
• Cuisine: Tamilnadu

• 250 grams Karamani / Yard long Beans
• 2 teaspoon vegetable oil
• 1/4 teaspoon mustard seeds
• 2 sprigs curry leaves
• 1 teaspoon red chilli powder
• 1 teaspoon salt
• 2 teaspoon dessicated coconut powder

1. Clean and wash the karamani / yard long beans and cut it into small pieces.
2. Put the cut veggies in a bowl and place the bowl in a pressure cooker filled with 1 inch of water. Pressure cook it for 3-4 minutes (2 whistles) and that gives perfect steamed vegetable every single time. Wait for the pressure to release naturally.

Tempering:

1. Heat oil in a pan and add in the mustard seeds and curry leaves. Let the seeds splutter. Add in the cooked karamani / yard long beans. Add in the salt and the red chilli powder. Saute for 3-4 minutes. The karamani / yard long beans will start to brown on the edges.
2. Once the karamani / yard long beans has charred here and there, add in the dessicated coconut powder and fry for a couple of minutes more. Switch of the flame and serve with sambar or rasam.

• Author: Kannamma - Suguna Vinodh
• Prep Time: 5 mins
• Cook Time: 15 mins
• Category: Side Dish
• Cuisine: Tamilnadu

Find it online : https://www.kannammacooks.com/karamani-poriyal-yard-long-beans-poriyal/

Muttai Kuruma – How to make Tamilnadu style Muttai Kuruma – Egg kuruma – Egg Curry – 10 minute Recipe

This is an easy and quick 10 minute muttai kuruma made using home made curry masala powder. Here is the recipe for homemade curry masala powder. The powder is very versatile and can be used to flavor kurmas, chicken and meat dishes.

This muttai kuruma is a part OPOS Recipe – One Pot One Shot recipe. We are not going to saute or fry anything in this recipe. We will layer the ingredients in a cooker and cook. Do not scale the recipe up or down. Use exact measurements and equipment. This recipe works well ONLY in a 2 or 3 liter Indian style pressure cooker. Do not use a big cooker without adjusting the quantity. It wont work. If using induction stove (recommended), cook the curry at 1200W for 6 minutes or 3 whistles whichever is earlier. If using gas stove, cook on medium heat for 3 whistles.

Many people ask me if things will be raw after cooked as we are not sauteing anything. My answer is no. It will be perfectly cooked. Just try it once. I am sure you will like it.The food cooks in its own juices making it so flavorful. The thing with OPOS is that we use very little water in cooking. So the flavor gets concentrated with the liquids found in vegetables.

Lets start the layering for the muttai kuruma. Add in two teaspoon of vegetable oil in a pressure cooker. Add in the ginger garlic paste (dont add too much, the curry will become pungent), Add in the sliced onions and then the tomatoes. Add in 1 1/2 teaspoon of the home made curry masala powder, tamarind and the salt.

Here is the recipe for homemade curry masala powder.

Set your stove to medium high heat on a gas stove, if using induction set it to 1200W. Cook for 3 whistles.

Switch off the flame and wait for the pressure from the cooker to release naturally. Open the cooker and transfer the cooked mixture to a mixie / grinder and grind to a smooth paste.

Transfer the ground mixture to the pan and add in the curry leaves, coriander leaves and the coconut milk. Let it simmer for a minute. Add in the boiled eggs. Muttai kuruma is ready. Serve with aapam , idli , thengai paal saadam or dosa .

Here is how to do coconut milk at home. If using canned coconut milk, just add one cup of canned milk in total.

Popular Egg Dishes from Kannamma Cooks

For layering

• 2 teaspoon vegetable oil
• 1 teaspoon ginger garlic paste
• 3 medium sized onions, sliced
• 2 tomatoes, chopped
• 1 1/2 teaspoon homemade curry masala powder
• 1 teaspoon salt
• 1/2 inch piece of tamarind, goose berry size

For finishing

• 1/2 cup thick coconut milk
• 1/2 cup thin coconut milk
• 2 sprigs curry leaves
• 3 - 4 eggs, hardboiled
• 2 sprigs coriander leaves

1. Add in two teaspoon of vegetable oil in a pressure cooker. Add in the ginger garlic paste, Add in the sliced onions and then the tomatoes. Add in the home made curry masala powder, tamarind and salt.
2. Set your stove to medium high heat on a gas stove or your induction stove to 1200W. Cook for 3 whistles.
3. Switch off the flame and wait for the pressure from the cooker to release naturally. Open the cooker and transfer the cooked mixture to a mixie / grinder and grind to a smooth paste.
4. Transfer the ground mixture to the pan and add in the curry leaves, coriander leaves and the coconut milk. Let it simmer for a minute. Add in the boiled eggs and serve with chapati, aapam, idli or dosa.

Notes

If using canned coconut milk, just add one cup of canned milk in total. Do not use too much ginger garlic paste or curry masala powder. The curry will become very pungent to taste.

The term OPOS and One Pot One Shot are registered trademarks owned by Mr.Ramakrishnan. The recipes have been adapted using his OPOS principle. They are used in Kannamma Cooks with prior permission.

• Author: Kannamma - Suguna Vinodh
• Prep Time: 5 mins
• Cook Time: 10 mins
• Category: Side Dish
• Cuisine: Tamilnadu