Beans varieties are my least preferred vegetable for making poriyal. I can eat it only in the form of paruppu usili. When I was in Chennai, my neighbour used to give me fresh karamani (long beans) from their home garden. I always end up making usili with that and once I asked her about the dishes she makes with karamani. She gave this recipe with the combination of potato. I tried it the next day and we all loved it so much. Let's see the steps involved in making this yummy poriyal:
Ingredients:Long Beans(fresh Karamani) - 1.5 Cups(chopped)
Potato - 1(small)
Onion - 1/2(chopped finely)
Turemeric Powder - 1/4 tsp
Chilli Powder - 1/2 tsp
Green Chilli - 1(optional)
Coconut(grated) - a handful
Salt - as required
To Temper:
Oil - 1 tsp
Mustard Seeds - 1/2 tsp
Curry leaves - few
Asafoetida - a generous pinch
Method:
1. Wash and trim the edges of the karamani. Chop it finely. Similarly, peel the skin of the potato and chop it finely. In a pan, heat the oil. Allow the mustard seeds and curry leaves to crackle.
2. Add the asafoetida, green chilli and the chopped onion. When the onions turn transparent, add the turmeric powder and the red chilli powder. Mix it all together.
3. Now, add the chopped long beans and potato. Add the required salt and 1/4 cup water. Bring everything to a boil and then cover cook in medium flame until it turns soft. Open and keep stirring it in between to prevent the bottom from getting burnt. If required sprinkle more water.
4. When the potato and the long beans are cooked, add the grated coconut. Mix it once and switch off the flame.
Serve the poriyal with any rice of your choice. I served it with Cauliflower rice.
- Make sure not to overcook the veggies and make it mushy.
- Adjust the red chilli powder and green chilli as per your spice tolerance.
- You can skip onion if you don't prefer it.
- Asafoetida helps in digestion and you can also add crushed garlic.
Happy's Cook - Divya
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