Parupu usili is one of a very popular side dish recipe
in tamil nadu. We use dhals along with the vegetables such as beans,
kothavarangaai(cluster beans), banana flower etc.,
The dhals used may differ, we generally use channa
dhal and moong dhal. Some may use thoor dhal too. Or we can combinely use all
the three dhals also.
In this recipe I have used green beans. You can use
any of the vegetables in the below list.
- French beans,
- Cluster beans,
- Banana flower,
- Broad beans.
Please tell me in comments if I missed out any veggies
which are suitable for paruppu usili.
The procedure for using all the above vegetables are
same. Cook the finely chopped veggies with salt and turmeric. Then follow the
same as given in the detailed recipe below.
And one more thing I want to mention here. Most of the
people will steam cook the ground dhal mixture, then crumble it and then will
add with the cooked veggies.
But we usually wont do like that. We grind the dhal
into coarse with out adding water and then saute directly in little oil along
with tempering. We like this way because the dhals will be crisp and also will
be cooked easily, and obviusly so less time consuming and easy.
If you want you can steam cook and use. But am sure
this way will also be so tasty than that.
And one more thing, the amount of dhal I purely
optional. Why am mentioning this is, some may use lot of dhals and less veggies
and vice versa. Here I have used both almost in same quatity.
Not but not lease this paruppu usili will goes
perfectly with sambhar rice, mor kuzhambu and even vatha kuzhabu. It will not
be so picy and definetly tastes amazing than our regular vegetable
frys(poriyals).
OK, now let’s move on to the recipe.
BEANS PARUPPU USILI
(பீன்ஸ் பருப்பு உசிலி)
SOAKING TIME: 1 Hrs | PREPARATION TIME: 10 MINS | COOKING TIME: 20 MINS
AUTHOR: KUZHALIS SAMAIYALARAI
RECIPE TYPE: SNACKS
CUISINE: SOUTH INDIAN
SERVES: 3 PERSONS(APPROX.)
INGREDIENTS:
200
grams french beans(1 1/2 cup chopped)
¼
cup moong dhal
¼
cup channa dhal
3
red chillies
1
teaspoon asafoetida
To
temper
2
tablespoon oil
1
teaspoon mustard seeds
½
teaspoon asafoetida
Few
curry leaves
PREPARATION:
Soak the dhals in water for minimum 1
hour.
Finely chop the french beans and keep
it ready.
Grind the drained dhals into coarse
along with red chillies ,asafoetida and salt with our adding water.
Keep the ground mixture aside.
METHOD:
Cook the chopped beans in water along
with turmeric and salt till soft.
Drain the water keep it ready.
In a pan add oil and let it heat.
Add the mustard seeds and let it
splutter.
Then add the asafoetida and curry
leaves and saute for few seconds in low heat.
Then add the ground dhal mixture and
saute well.
Heat should be low medium. Saute well
continuosly till the dhal is cooked and the color to be changed. The dhal will
become little crisp too.
Finally add the cooked beans and mix
well.
Saute for 2 minutes and then remove
from heat.
Serve as side dish with sambhar or mor
kuzhambu and white rice.
NOTES:
- While grinding the dhals don’t add water and the ground batter should be coarse.
- If you want the usili to be spicy increase the red chilli count by one or two.
- You can add thoor dhal too along with other dhals.
- Saute the dhal mixture in low medium heat to avoid burning. If it is sticky add one or 2 teaspoon of oil and let it fry.
- Another option is you can steam cook the ground dhal , then crumble using hand or mixer jar, then saute in oil.
- Instead of boiling, you can steam cook the veggies too.
- You can use any of the following vegetables to make this usili.
- French beans,
- Cluster beans,
- Banana flower,
- Broad beans.
VIDEO RECIPE:
STEP BY STEP
PHOTOS:
Finely chop the french beans and keep it ready.
Grind the drained dhals into coarse along with red chillies ,asafoetida and salt with our adding water.
Keep the ground mixture aside.
Cook the chopped beans in water along with turmeric and salt till soft.
Drain the water keep it ready.
In a pan add oil and let it heat.
Add the mustard seeds and let it splutter.
Then add the asafoetida and curry leaves and saute for few seconds in low heat.
Then add the ground dhal mixture and saute well.
Heat should be low medium. Saute well continuosly till the dhal is cooked and the color to be changed. The dhal will become little crisp too.
Finally add the cooked beans and mix well.
Saute for 2 minutes and then remove from heat.
Serve as side dish with sambhar or mor kuzhambu and white rice.
Do try this recipe and please don’t forget to
give your feedback in comments.
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Kutvarangai area is a mustard mixture with saltish mash and cooked karavaranai / caul bear. Mustard seeds and urine. Serve with whey and rice rice for a delicious weekly meal.
ReplyDeleteIt is a traditional South Indian dish which is a mixture of semi-colored pulses. It is powdered chopped boar / kaar bali or cluster beans. This is the food prepared in festivals or family festivals like marriages with South Indian food.Bedding Essuli is crushed to ground and boiled pulses, mustard, pulses, salad, chopped nuts,Serve for a delicious Sunday lunch with wheat flour, steam rice and lemon juice.
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