Tuesday, July 13, 2010

Indian Long Beans and Buttermilk: Buttermilk Curry with fried vegetables and tempering

This soothing summer dish utilizes the bounty of summer,   a judicious use of the souring buttermilk, works well with what is in the pantry plus requires only minimum work. This was usually a light dinner dish, after a hot summer day or a heavy lunch; usually made for 'family', revealing its simple homely roots. However it also works as an elegant soup served alongside  continental dishes.

1 Cup of thick Curd/Yogurt
1 Cup Buttermilk
1/2 Red Onion or any other onion,  finely chopped
2 small hot Thai  green chillies, 
1/2 Cup crispy fried  Indian long beans/Chinese Long Beans cut into 1 inch tubes / fried Indian Long Bean fritters/ Payaru kondattam
pinch of Sugar
Vegetable oil for deep frying the beans

For tempering
1 tsp mustard seeds
1 tbsp urad dal
1-2 red chillies
1 stem curry leaves
Coconut Oil

I have used Payaru kondattam here; these are Indian Long Beans boiled with salt and dried in the sun. These store well and are deep fried as accompaniments to the meal, like the Pappad/pappadums.

Whisk the yogurt/curd and buttermilk into a smooth consistency,
Add salt, and  a pinch of sugar and whisk again,
Slice the Indian Long Beans into 1 inch sections and deep fry until the edges start turning golden brown.
Heat the oil and temper the mustard seeds, urad dal seeds, red chillies, and curry leaves,
Add the onions and green chilies and saute on medium heat until soft and the edges start turning brown.
Add the ingredients, alongwith the fried long beans/ payaru kondattam to the yogurt and mix well.
Note: the fried long beans would start absorbing the liquid; so this is not a 'make-ahead' dish; do not keep for longer than 10-15 minutes before serving.


  1. Your pictures just make the dish even more tempting !!! This is such a lovely looking and new innovative dish. Love it.

  2. Mouthwatering dish.. The pics are splendid..

  3. This looks lovely! We make this at home too!

  4. Thanks Preeti!
    All those non-dal based dishes from Kerala work in this heat! :-)

  5. Wow, that looks very tempting to me:) I remembered how' Mommy keeps making them with cluster beans, back home. Amazing pictures:)

  6. Woww mouthwatering dish, looks irresistible..

  7. Dear Q
    Thank you so much for visiting my blog and your appreciation for that fake potato fry ha ha
    Actually I wanted to publish the sardine dish..but forgot to click..
    This bean recipe is very new for me..I am going to try it in a day or two...this is the bean season..
    Let me see what great dishes you have made during my absence from kitchen :-)
    Have a nice day

  8. Love the tanginess of buttermilk and I bet it tames the heat of the chilies nicely.

  9. I had left a comment earlier. It is not seen.
    Just wanted to appreciate you about those fabulous pictures and I just love morukari

  10. This looks too good..never had long beans like this

  11. Dear Chitra,
    Thank you so much! I truly appreciate your critical feedback and love your blog!
    Our laptop got some snags while I was putting up the comments and I think I must have inadvertantly deleted it thinking that it had been posted; my sincere apologies.

  12. i love this..i love this..my grandmom makes this often...looks so yummy!!!

  13. wow thats so delicious curd dish
    liked the addition of long beans
    really healthy one

  14. Should I call you Question Mark? Or Who? Glad to discover your blog and this equally fascinating dish - I've never come across these processed beans.

  15. Oh this looks like such a delicious dish. I have never had this before. I would love to make this.


Thank you for your valuable feedback!