Yard Long Beans Poriyal

Yard long beans or Chinese snake beans has many vitamins like B1, B2, Iron, Folate. It also has vitamin A that enhances skin complexion. The recipe that I share here is from my Ammamma (mom’s mom). My family enjoyed this with rasam rice, but I ran away from it when I was younger and never bothered to care for the recipe until recently. Fortunately, my mom still remembered the recipe and hence I could share it and enjoy it.

Desika Products:

Red Chilies, Peanut Oil

RECIPE FOR LONG BEANS PORIYAL

Ingredients:

Long Beans - 3 cups chopped

Red Chilies - 4

Coriander Seeds - 1/8 teaspoon

Onion - 1

Shredded Fresh Coconut - 1 cup

Peanut Oil - 1 tablespoon

Curry Leaves - 1 sprig

Water - 2-3 cups

Salt - as needed

Cumin seeds- 1/2 teaspoon

Instructions:

1. Chop the long beans in to tiny pieces. (make sure there are 3 cups)

2. Transfer the chopped beans to a pressure cooker and add 2-3 cups of water. Cook for one whistle.

3. Once the pressure releases, completely drain the water from the bean and set this aside.

4. In a mixie jar, add the shredded coconut, two red chilies, and coriander seeds, and grind the ingredients into a smooth paste using water as needed.

5. Finely chop the onions.

6. Heat up oil in a kadai and add the cumin seeds. Once they sputter, add the remaining red chilies.

7. Add the chopped onions and fry until they become translucent. Then, add the ground paste from step 4.

8. Cook this for 2-3 minutes and then add the pressure-cooked beans. Mix it until the beans are fully covered by the masala.

9. Cook it until the beans are soft.

10. Long beans poriyal is complete!