Friday, January 8, 2010

Payaru Puli: Chinese Long Beans in a Coconut Yogurt base

Came back to this curry with fresh Chinese Long Beans
2 cups Chinese Long Beans broken into 2 inch pieces
1/2 Cup sour curd/yogurt/buttermilk
2-3 separate curry leaves
1/4 tsp turmeric powder
For the Coconut paste
1 Cup grated Coconut
1 or more hot green chillies for spice
1/4 tsp cumin seeds
Grind together to a smooth paste with enough water
For tempering
1 1/2 tbsp coconut oil/vegetable oil
2 small red shallots/ 1 tbsp regular onions finely chopped
1 red chilli broken into small pieces
Pinch- crushed fenugreek seeds
Boil the Chinese Long Beans with just enough water, about a cup, with turmeric powder, curry leaves and salt  until just done.
Add the ground coconut paste and the sour curds and gently bring up to a boil, adding 1/4 - 1/2 cup of water if needed.
Temper with fried shallots  and red chilli, adding the pinch of fenugreek at the end.


  1. It looks delicious with the fried onions on top of it...

  2. Hi, thx for stopping by my blog and ur comments:)....U have a simple blog with beautiful recipes in here...
    I love the pics..:)


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