Fresh Long Beans (Yard-Long Beans / Huralikayi / Karamani) – Tender, Nutritious & Quick to CookSlender, vibrant green, and impressively long, our Fresh Long Beans — also known as Yard-Long Beans, Huralikayi in Kannada, and Karamani in Tamil — are a staple in South Indian, South-East Asian, and East African kitchens. With their mild, slightly grassy flavour and satisfying crunch, long beans are quick to cook and endlessly versatile. Find them in our Everyday Vegetables collection or browse all fresh produce in Fresh Foods.Why Choose GroceryWala's Fresh Long Beans? Rich in plant-based protein, dietary fibre, and vitamins A, C & K Good source of folate and iron — supports energy levels and blood health Low in calories — excellent for weight-conscious and diabetic-friendly diets Quick to cook — ready in 5–10 minutes, perfect for busy weeknights 100% vegetarian & naturally gluten-free How to Use Fresh Long BeansCut into 2–3 inch pieces for a classic Long Beans Poriyal — stir-fry with mustard seeds, curry leaves, dried red chilli, and grated coconut for a quick South Indian side. Add to Sambar or Rasam for extra nutrition, or cook in a Coconut Milk Curry for a rich, creamy dish. Long beans are also excellent in Stir-fries with garlic and soy sauce, Noodle dishes, and Aloo Long Beans Sabzi.Storage TipsStore unwashed in a perforated bag in the refrigerator. Use within 3–4 days for best texture and flavour. Trim the ends just before cooking. Blanch and freeze for up to 2 months.Frequently Asked QuestionsQ: What are the health benefits of long beans?A: Long beans are rich in plant protein, dietary fibre, vitamins A, C, and K, folate, and iron. They support digestion, immune health, and sustained energy levels.Q: Are long beans the same as French beans?A: No — long beans (yard-long beans) are a different species (Vigna unguiculata) and grow much longer than French beans. They have a slightly chewier texture and a more robust flavour.Q: How do I prepare long beans for cooking?A: Wash, trim the ends, and cut into 2–3 inch pieces. They do not need to be strung. Cook quickly on high heat to retain their colour and crunch.
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