Payaru Puli: Chinese Long Beans in a Coconut Yogurt base

Came back to this curry with fresh Chinese Long Beans

Ingredients

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

Method

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.