BEANS PARUPPU USILI

Hey All ! Today's post is going to be about a

typical south indian side dish - "Beans paruppu usili"

It is mostly made during festive occassions..It tastes

great with sambar, vathakuzhambu, rasam rice :-)

 

BEANS PARUPPU USILI RECIPE:

Recipe cuisine: Indian / Recipe category: Side Dish
Prep time: 10 mins + 2 hrs dal soaking / cook time: 30 mins
INGREDIENTS:
Green beans or French beans : 1/4 kg
Channa dal : 1/2 cup
Turmeric : 1 tsp
Red chilly dried : 2 pcs
Salt : As needed
Water : As needed
Hing : A pinch
TO TEMPER :
Oil : 3 tblsp
Mustard : As needed
Channa Dal : 1 tsp
Urad dal : 1 tsp
Red chilly dried : 3 pcs
Curry leaf : few pcs
Hing : A pinch
METHOD:
Soak channa dal minimum 1 to 2 hrs.
Chop beans finely, microwave it with enough water & salt
for 12 to 15 mins. Check around 10 mins as oven power
may vary. Drain the water & keep the beans aside. 

Now take the soaked channa dal with 2 pcs of dried red chilly, salt & hing.
Grind it to a coarse paste in a blender with very little amount of water.
Keep aside.

Heat pan, once hot add oil, hing & mustard. Once mustard splutters,
add all the ingredients under "TO TEMPER". Fry it for 30 secs to 1 min
or till the dal change to golden colour. Pls make sure not to burn the ingredients.

Now add the ground channa dal mixture, & turmeric powder. Mix well.

Let it cook in low flame with lid covered. The mixture will slowly start
to separate a sshown in the below pics. It will take about 15 to 20 mins.
Keep checking at regular intervals..

Now add the chooped & boiled beans to this mixture and mix well.
Serve it hot with rice, sambar or rasam :-)

Enjoy yummy paruppu usili with your favourite main course :-)

 

NOTES:

* Instead of microwaving the beans, you can directly boil

in stove or pressure cook the same. Please do not over cook

the beans. the usili will become soggy

* Normally equal 1/4 thoor dal & 1/4 cup channa dal will

be soaked & grinded. You can follow that way as well. I

personally like to use only channa dal. Either ways is fine.

* Cook the dal mixture in low flame if not it will burn &

stick to the pan..

* Also make sure the mixture cooks well & separate. If

not the usili will hava a raw taste.

* Another method is to steam cook the dal mixture in idli

pot or steamer for ten mins or till a tooth pic cones out clear.

* For my non tamil speaking friends, "paruppu" means dal or

lentils & "usili"means fried lentils or scrambled lentils :-)

Please do try and give your feedback..

Your comments and feedback are really important to me:-)

Happy happy yummy yummy cooking..

See you all soon with more interesting recipes :-)