Beans parupu usili is one of the perfect side dishes in South Indian delicacy. Especially people in and around Tanjore district make this parupu usili.
We used to make it twice a month, we can make paruppu usili with cluster beans and Banana blossom with this same method. Beans paruppu usili goes well with sambar and rasam rice.
Notes
- Soak the urad dal for at least 2 hours, you can also soak overnight, for a nice and soft parupu usili.
- You can make vazhaipoo (banana blossom) paruppu usili in this same method.
- Adding sugar while cooking beans will retain the green colour, and it is optional.
- Grind the dal mixture coarsely, smooth paste is not suitable for this dish.
Other varieties – Vazhaikkai Poriyal, Kovakkai Poriyal, Avarakkai Poriyal, Carrot Poriyal, Cabbage Carrot Peas Poriyal
Beans parupu usili is one of the perfect side dishes in South Indian delicacy. Especially people in and around Tanjore district make this parupu usili.
- 200 grams French beans
- 2 Red chillis
- 1/2 cup Chana dal
- 2 tsp Oil
- 1/2 cup Chopped onion
- 1/2 tsp Cumin seeds
- 1 piece Ginger
- Few Curry leaves
- 1/4 tsp Sugar
- Salt as needed
-
Wash and soak chana dal along with red chilis for at least 2 hours.
-
Once done, drain the chana dal with a colander, keep it aside.
-
Cut the beans into small pieces.
-
In a pan, add chopped beans, 1/4 cup water,1/4 teaspoon sugar and a pinch of salt and bring to a boil.
-
Cook covered for 10 minutes. Once done, keep it aside.
-
In a mixing jar, add salt, onion, red chillies, curry leaves and ginger. Grind coarsely.
-
Add soaked chana dal and red chillies and grind to a coarse paste.
-
Add 1 tsp oil to a pan, add the ground lentil mixture, mix well and saute for 5 to 8 minutes, then add 1 tsp oil on top of it.
-
Add the boiled beans and cook on low heat for another 5 minutes.
-
When it turns slightly brown, turn off the heat.
-
Serve hot with rice and sambar.
Method
Step by Step Pictures
1. Wash and soak chana dal red chillis for at least 2 hours.
2. Once done, drain it with a colander and keep it aside.
3. In a saucepan add chopped beans, ¼ cup of water, 1/4 tsp of sugar, a pinch of salt, and bring it to boil.
4. Cook covered for 10 minutes.
5. In a mixer add salt, onions, red chillis, curry leaves, and ginger. Grind coarsely.
6. Add drained chana dal.
7. Grind everything as a coarse paste by adding little water.
8. In a pan add 1 tsp of oil, add the ground lentils mixture.
9. Mix well and cook for 5 to 8 minutes, add 1 tsp of oil on top of it.
10. Add the cooked beans and cook for 5 more minutes on a low flame.
11. When it turns slightly brown in colour switch off the flame. Serve hot with rice.
