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Thursday, January 26, 2012

Kale and Chinese Long Green Beans with Coconut and Chilies

Chinese Long Green Beans (Payathanga/Payaru, in Tamil) is usually about a foot and a half long dark green variety of beans that can be cooked up much like green string beans. My mom's standard way of cooking this as a side was Paruppusili, or in the spicy chillies and coconut flavoring.

I like the thick stems of Kale and its sturdy rich leaves. In this simple recipe, Kale and Chinese Long Green Beans are cooked together with a little bit of salt, flavored with some green chillies+coconut paste, and finally garnished with finely grated coconut.

For the coconut+chillies paste:
1 jalapeno (or 3 serrano) chilies, chopped
4 Tbsp grated coconut (dry, unsweetened, or fresh if available)
1 Tbsp fresh or frozen grated coconut, unsweetened

1 Tbsp coconut oil
6 cups chopped Kale
4 cups chopped Chinese long green beans

water and salt as needed

  1. Combine the chillies and coconut and grind to a fine paste, keep handy
  2. Heat the coconut oil in a pan, add the chopped kale and beans, some salt and enough water, cover and cook till done
  3. Stir in the chillies+coconut paste, garnish with coconut, serve warm

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  • At 11:00 AM, Blogger Priya said…

    Mouthwatering here, wat a terrific and super tempting stirfry..


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