Pachai karamani and urulai kizhangu poriyal (Thin beans and potato dry curry) - Preparation time 15 mins
Today asked mom to make karamani poriyal differently as my husband don't like this vegetable much so she made this poriyal. It was bit different and good.
Ingredients:-
Karamani - 1 cup (cleaned and chopped to small pieces)
Potato - 1/2 cup (chopped finely)
Turmeric - 1/4 tsp
Sambhar powder - 1/2 tsp or chilli powder 1/2 tsp along with little coriander and cumin powder
Salt - as required
Water to cook karamani - 3/4 cup or less
Mustard seed - 1/4 tsp
Urad dhal - 1/2 tsp
Sesame oil - 1/4 tsp
Grated coconut - 1 tbsp (optional)
Preparation method:-
Boil required amount of water (till the vegetable get immersed) with turmeric, salt and sambar powder (if using chilli, coriander and cumin powder we can add in later stage).
When water starts boiling add chopped karamani and cover the vessel with lid and boil till karamani is cooked softly (for 10 to 15 mins) in low flame.
Heat kadai add oil, mustard to splutter, urad dhal to become brown. Add chopped potato and fry. Sprinkle little water and cover with lid so the potato gets cooked.
Now add boiled karamani and sortae till the water dries (If you are using chilli, coriander and cumin powder add at this stage).
If you want you can add grated coconut at this stage and mix well.
Hot and tasty karamani and urulai kara poriyal can be taken with sambhar or rasam or curd rice.
Today asked mom to make karamani poriyal differently as my husband don't like this vegetable much so she made this poriyal. It was bit different and good.
Ingredients:-
Karamani - 1 cup (cleaned and chopped to small pieces)
Potato - 1/2 cup (chopped finely)
Turmeric - 1/4 tsp
Sambhar powder - 1/2 tsp or chilli powder 1/2 tsp along with little coriander and cumin powder
Salt - as required
Water to cook karamani - 3/4 cup or less
Mustard seed - 1/4 tsp
Urad dhal - 1/2 tsp
Sesame oil - 1/4 tsp
Grated coconut - 1 tbsp (optional)
Preparation method:-
Boil required amount of water (till the vegetable get immersed) with turmeric, salt and sambar powder (if using chilli, coriander and cumin powder we can add in later stage).
When water starts boiling add chopped karamani and cover the vessel with lid and boil till karamani is cooked softly (for 10 to 15 mins) in low flame.
Heat kadai add oil, mustard to splutter, urad dhal to become brown. Add chopped potato and fry. Sprinkle little water and cover with lid so the potato gets cooked.
Now add boiled karamani and sortae till the water dries (If you are using chilli, coriander and cumin powder add at this stage).
If you want you can add grated coconut at this stage and mix well.
Hot and tasty karamani and urulai kara poriyal can be taken with sambhar or rasam or curd rice.
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