Payathangai | Long beans | Karamani is similar to beans. We usually make a simple stir fry or sometimes make paruppu usili too. This one is a very simple recipe, without any onion and garlic. This is served in the Onam sadya menu. I have seen many people adding onions while grinding and also adding chopped onions while sauting too. I want to make the No onion no garlic version of Payathangai thoran. A very easy and healthy curry pairs well with any South Indian meal. In our home, we make this similar one by adding only plain coconut in the end. In this recipe, we are grinding coconut and chili along with little curry leaves. Also, we use coconut oil for tempering in this thoran. These small variations make the poriyal very tasty. I have posted a cabbage thoran recipe with onions. You can try that too if you love the addition of onions in the thoran. I love both variations. Check out the Kerala-style recipes from Jeyashris kitchen – Aviyal, Kurukku kalan, Olan recipe, Ulli theeyal recipe.
Cut the long beans into ½ inch. You can finely chop also.
Grind the coconut, green chili and curry leaves into a coarse paste.Do not add any water while grinding.
In a pan add coconut oil and once it becomes hot, add the mustard seeds.When it starts spluttering add the urad dal.
Once the urad dal turns golden brown, add the chopped long beans.Add salt and turmeric powder.Mix well.
Sprinkle 1-2 tbsp of water and mix well. Cover and cook for 7-9 minutes.
The karamani will become soft.Ensure there is no water and now add the ground coconut mix.Mix well.
Payathangai thoran is ready.Serve with rice.
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