Karamani Poriyal | Chawli ki Sabzi Longyard Beans Poriyal

Chawli also known as Karamani | Longyard Beans is Appa's favourite among Beans! Anytime he visits our local market and finds them fresh and tender, he will buy and Amma will either make this Poriyal or Karamani Chenai Kela Maikuvarrati. We also add this wonderful Beans while preparing Aviyal!

Ingredients:

1 cup Karamani | Chawli | Longyard Beans, finely chopped
1/2 tsp Channa Dal, cooked

1/4 tsp Haldi | Turmeric Powder
1/2 tsp Fresh Coconut, grated
2 tblsp Water

1 tsp Oil

1/2 tsp Rai | Mustard Seeds
1/2 tsp Urad Dal

5 Kadhi Patta | Curry Leaves
1/4 tsp Fresh Coconut, grated - for garnish | Optional

To taste Salt

Method:

• Pressure cook Channa Dal adding water such that the dal is fully submerged, for 4 whistles. Once pressure is released, remove cooked Channa Dal and keep aside. Channa Dal will look firm but with slight press of fingers will crumble. Normally we cook about 1 cup of Channa Dal while preparing Rice in the same pressure cooker, and then refrigerate the cooked Channa Dal. This we utilise within 2 days for making such sabzis!
• In a kadhai, heat the oil and add rai, urad dal and curry leaves. 
• When the rai splutters, add chopped chawli, haldi and salt to taste. Add  water and mix well. 
• Keep the gas on low flame. Mix well and cover and cook for 3 minutes. Stir occasionally.
• After 3 minutes, check if chawli is. If not, mix well and cover cook for additional 2 minutes on low flame sprinkling little water. Ensure the vegetable does not get stuck to the bottom of the kadhai.
• After the Chawli is cooked, add grated coconut and cooked channa dal. Mix well. 
• Cook for 1 minute and transfer to serving bowl.
• Garnish with fresh grated coconut.
• Serve the Karamani Poriyal along with any spicy curry like Sambar | Rasam. This can also be had with Roti along with some pickles.

This is normally as an accompaniment with a spicy curry, hence no chillies are added to this Poriyal. In case you want to make it spicy, add finely chopped green chillies as per taste while adding the chopped vegetable.

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About C R Meena

(c) 2014 - 2016, Meena's Taste Mantra is the result of my ardent desire to share my recipes, with all who appreciate and celebrate food. These recipes are as a result of 60 years of cooking experience, influenced by tradition and exposure to various concepts, new recipes/ingredients and a passion for cooking - adapting to healthier alternatives.