Beans Karamathu

Beans Karamathu by Roopa Padmanabhan


  1. Beans – 300 gms
  2. Salt – to taste

For tadka

  1. Urad Dal – 1 Teaspoon
  2. Mustard Seeds – 1 Teaspoon
  3. Karipattha – 5/6
  4. Freshly Grated  Coconut – 3 Tablespoons
  5. Oil – 1 Tablespoon


Dice beans and boil with enough water and salt. To retain the green colour, do not cover the pan with a  lid. Once it is cooked, drain any excess water.

In a  pan heat 1tablespoon oil. Add urad dal and mustard seeds. Fry till they become golden in color.

Add the kari pattha and the beans. Saute for a minute and mix in the grated coconut.

Krishna Sahai
Krishna Sahai

Krishna Sahai took voluntary retirement as a senior Commissioner of Income Tax of the Indian Revenue Service to follow alternative paths. A multi-talented person, she is a trained Bharata Natyam dancer and has also published a book on the subject. Krishna has imbibed the old traditions of Avadhi culture from her family and is concerned about preserving the vanishing cuisines of India. She consults on financial and business matters apart from running a not-for-profit organization.

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