Karamani Usili, if you ask me to translate, I could end up in saying it as 'long green beans with lentil seasoning'. Here, I need to tell you the fact that I am not a good translator.
Course Side Dish
Cuisine Indian
Prep Time 5minutes
Cook Time 10minutes
Total Time 15minutes
Servings 4people
Calories 154kcal
Author Sujatha Muralidhar
Ingredients
300gramskaramanigreen
2tbspcooking oil
1/2tspblack mustard seeds
1/2 tspskinless black gram /urad dal
1/3cupsplit chickpea/chana dal
1/2onion
1/2 tspcumin seeds
1sprigcurry leaves
2red chilies
Instructions
Wash and clean karamani. Soak Bengal Gram / Kadalai Paruppu for about half an hour.
Chop them well into fine pieces.
Add a cup of water and chopped karamani close the lid and cook till karamani becomes soft and tender. by this time, the water might have been evaporated. If not drain the excess water.
Grind soaked Bengal gram / Kadalai Paruppu to a coarse paste.
Add oil to a pan followed by mustard seeds, cumin seeds, urad dal, red chilies and curry leaves and wait till mustard gets splutters.
Add the ground Bengal gram / kadalai paruppu paste and in medium flame roast them well by adding cooking oil little at a time.
Once the Bengal gram gets cooked add cooked karamani. In simmer flame cook it further 10 more minutes by stirring them occasionally.