Pachai karamani poriyal / Achinga payaru thoran / Yard long beans stir fry

   

Another beans recipe!! I am fond of this long, green veggie too. This is called as achinga payaru in malayalam and in tamil they call it as karamani. I have never seen this in Madurai. But after coming to Germany I saw them in a grocery shop and explained its physical characteristics to my mom. She only told me that this is achinga payaru and gave me a recipe to prepare it. They taste very yummy and full of nutrients too. Try it you will love it.

It is called as yard long bean, asparagus bean, snake bean or chinese long bean in English. Its scientific name is Vigna unguiculata subsp. sesquipedalis. As all beans they are rich in fiber. They are also a good source of protein, vitamin A, thiamin, Iron, riboflavin, phosphorous, vitamin c, calcium and pottasium.

 

Ingredients :

Yard long beans- 1/2 kg

Onion - 1no or 10 shallots

Green chillies- 3 nos

Curry leaves- 10 leaflets

Coconut scrappings- 2 tbspns

Jeera powder- 1 tspn

Red chilli powder- 1 tspn

White seasame seeds- 2 tspns

Mustard, jeera and channa dhal- 1 tspn (for tempering)

Oil- 2 tbspns

Salt to taste

Method :

Cut beans into pieces as shown in picture. Cut onions and green chillies into small pieces. Heat oil in a pan. Add channa dhal, when it browns add seasame, mustard and jeera seeds. When they splutter add onions, green chillies, curry leaves and turmeric powder. Fry until the onions turn translucent. Now add the cut beans pieces and a handful of water. Fry well on low flame until the beans are cooked. Now add the coconut scrappings, jeera, redchilli powder and salt to taste. Mix everything well. Saute for another 3 minutes on a low flame and remove from fire. Tasty beans fry is ready which goes very well with chappathi and with hot rice.

Taste enhancing tips for this recipe : Make sure you do not overcook them. The beans should retain their colour and their crunchiness. Adding white seasame seeds imparts a very unique taste to this dish. Coconut scrappins give that extra aroma and rcih taste. Happy cooking !!!