karamani poriyal

Karamani Poriyal

A lovely spread of vegetables make a meal so satisfying and this meal is one of them! I always make sure to prepare two different kinds of veggies for lunch everyday and here I have prepared rasam, yard long beans stir-fry(karamani poriyal) and mushroom pepper roast. It’s that time of the year for Christians where each one gives up something to observe the Lent season – 40 days before Easter which commenced from yesterday ( Ash Wednesday). Back home, my Dad and Mom religiously eat only vegetarian food and I always try to keep up with them. Many Christians follow the same tradition too. I thought it would be helpful to share some simple and wholesome vegetarian recipes which you can make. You can save these recipes for your daily meal-preps.

Yard Long beans also popularly known as Karamani in Tamil are good source of protein, vitamin A & C, thiamin, riboflavin, iron, etc. Each culture has a unique way of preparing these and are often used in stir-fired dishes with soy sauce garlic and chilly paste in Asian cooking. The recipe I have shared is an Indian preparation using grated coconut and tempered with cumin and dried chillies and is a very common South Indian recipe. It is best enjoyed with rasam and appalam. Try out this simple Karamani poriyal recipe on my blog and let me know how it turns out!


  • Karamani (yard long beans) – 1 cup, finely chopped 
  • Coconut oil or vegetable oil – 2 tablespoons 
  • Mustard seeds – 1 teaspoon 
  • Cumin seeds – 1 teaspoon 
  • Dried red chillies – 2 
  • Onions – ¼ cup, finely chopped 
  • Ginger – 2 tablespoons, minced
  • Salt – 1 teaspoon 
  • Turmeric powder – ½ teaspoon 
  • Coriander powder – 1 teaspoon 
  • Grated coconut – 2 tablespoons 


  1. To begin making the poriyal, Wash and finely chop the long beans and keep aside. 
  2. In a wide kadai or saucepan, heat 2 tablespoons of oil and temper mustard seeds, cumin seeds and dried red chillies, until they crackle. 
  3. Saute finely chopped onions on medium flame for a minute until it shrinks slightly and turns soft. Add in the minced ginger and stir. 
  4. Stir in the chopped long beans and fry for 2-3 minutes. Sprinkle a few drops of water and cover and let it cook for 5-7 minutes, occasionally stirring to avoid burning. 
  5. Once cooked , season with salt, turmeric and coriander powder. Mix well until the masalas get well incorporated. 
  6. Turn off the stove and finally stir in the coconut until well combined. Serve hot with rasam and appalam!

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