Payathangai ( Karamani ) Poriyal - Yard Long Beans Curry

#PayathangaiPoriyal or #KaramaniPoriyal or #YardLongBeansPoriyal : #Payathangai is also called #Karamani. If it is fresh and tender then this Poriyal will be very very tasty.
The vegetable has to be cooked delicately so that it does not lose its color.

Ingredients : 

Payathangai (karamani )              : 1/4 kg
Turmeric powder                        : a pinch
Sambar powder                          : 3/4 tsp
Coconut Scrapings                      : 4 Tsp
salt                                               : 1/4 tsp ( adjust )

Tempering :
Mustard seeds                              : 1/2 tsp
Urad dhal                                      : 1 tsp
Oil                                                : 1/2 tsp

coconut scarp                              : 2 tsp ( add more also )

Method :
Wash the vegetable thoroughly and remove top and bottom.
Nicely chop into equal size pieces.

Put in a cooker with turmeric powder, Sambar powder , salt and 1/2 cup of water.
Pressure cook for one whistle.
Immediately release steam and transfer the cooked payathangai into a bowl.

Keep a kadai on stove with 1/2 tsp of oil.
Splutter mustard seeds and then add urad dhal.
When urad dhal turns golden brown color add cooked vegetable.
Keep flame at medium level and stir continuously for 2 to 3 minutes.
Now add coconut scrapings and mix well.
Switch off the stove and transfer into a serving bowl.

Goes well with sambar sadam ( white rice mixed with sambar )


and rasam rice ( white rice mixed with sambar ).





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