Tuesday, August 11, 2015

Posted by Mala at 2:00:00 AM 1 comment
String Beans, called Karamani is full of nutrients, vitamins and minerals, and is a very low calory vegetable. This is used in the South , North and Chinese cuisines.

Finely chopped String Beans - 5 cups
Salt to taste

For seasoning
Coconut oil - 3 tsps
Mustard seeds - 1 tsp
Split Urad dhal - 2 tsps
Red chilly - 1

Grind to a dry powder like paste 
Fresh coconut - 1/2 cup
Green chillies - 3

Recipe Cuisine: South Indian; Recipe Category: Dry Curry/Lunch
Prep time: 15 mts; Cooking time: 25mts

Serves - 4

With 1/2 cup water, add the string beans in a pan.

                               When half cooked, add salt. If there is more water, slightly higher the flame. It                                      will get absorbed.

                           Without adding any water, just dry grind the coconut and green chillies. They will                                blend naturally and form a dry powdery paste.

In another pan, add the coconut oil season the ingredients mentioned above. The Red chilly has been added just for colour. After the Urad dhal becomes golden, add the powdered coconut green chillies paste, and keeping the flames on the lowest, gently stir.

The paste will become dry.

                            Top up the cooked String beans with this coconut paste and seasonings and mix                                   well.

Enjoy the Kerala style, hot Karamani curry with rice, papads, sambar, rasam or koottu.



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