Payathangai Curry is a quick, flavorful South Indian stir-fry where tender long beans are cooked with a simple tempering of mustard seeds, urad dal, cumin, curry leaves, and a pinch of asafoetida. Sauté onions until translucent, soften tomatoes for a light tang, then toss in the beans with sambar powder, turmeric, and salt. A splash of water and a short, covered cook helps everything turn tender, then it’s finished uncovered until dry and perfectly spiced—ideal with rice or chapati.
Payathangai Curry Recipe
Payathangai Curry
4
servings10
minutes20
minutesSavor the rich taste of Payathangai curry, a classic South Indian delicacy. Enjoy it with rice or chapati for a truly delightful and fulfilling experience.
Ingredients
Payathankaai – 1 small bunch
Big Onion – 1
Tomato – 1
Sambar Powder – 1 teaspoon
Turmeric Powder – 1/4 teaspoon
Oil – 1 tablespoon
Mustard – 1/2 teaspoon
Urad dhal – 1/2 teaspoon
Jeera – 1/2 teaspoon
Asafoetida Powder – a pinch
Curry Leaves – few
Salt – 1/2 teaspoon or as per taste
Directions
- Wash and cut the payathankai into 1-inch pieces.
- Finely chop the onion and tomato.
- Heat oil in a kadai, and when hot, add mustard seeds. Once they pop, add urad dal, cumin, asafoetida powder, and curry leaves, and fry lightly.
- Then, add the chopped onions and fry until they turn transparent.
- Add the tomatoes and fry for a minute or two.
- Next, add the payathankai along with sambar powder, turmeric powder, and salt. Sprinkle a little water and mix well.
- Cover with a lid and cook on a medium flame for two to three minutes.
- Remove the lid, give it a stir, and once it’s well-cooked and dry, take it off the stove.