Payathankai Masal(Yardlong beans dry curry)

My mom has a unique way of preparing yard long beans, very different than the regular poriyal or varuval. She cooks the beans in a coconut dry curry that makes it the perfect combination for lemon rice. This is one of my favorite tiffin box lunches that I  had while I was in school and college.

When I saw these fresh yard long beans at the Indian store this week, I decided to make them my mom’s way. These taste best with the light green variety, but the dark green will also work.

1 lb yard long beans
1 onion chopped
2 tsp oil
1 tsp mustard seed
curry leaves
salt to taste

To grind:
1/4 cup grated coconut
1 tsp fennel seeds
1 tomato chopped
2 whole garlic cloves
1 tsp chilli powder
1/2 tsp garam masala
1 tsp coriander powder
pinch turmeric powder


Wash and dry the beans. Chop it into 1/2 inch pieces. Heat oil in a pan over medium high heat. Splutter the mustard seeds. Add the onion and curry leaves and cook until it softens. Add the beans and salt and toss to combine. Let it saute over medium heat. Meanwhile make a smooth paste out of all the ingredients under ‘to grind’. Add the paste to the beans and add 2 tbsp of water and mix. Cook until the water evaporates, the beans are cooked and the paste adheres to the beans. Check for seasoning and serve hot.

Verdict: This came out just like my mom’s. If you want you can make this like a curry to go with rotis too.

Pin ItFollow Me on Pinterest


Leave a Reply