Beans Paruppu Usili Recipe
An Outlook - Beans Paruppu Usili :
Beans paruppu usili recipe is one of the classic dishes from the South Indian cuisine known for its colourful crumbly texture and amazing flavour.
They are scrambled steamed dhal, mixed up with a vegetable and made exotic with some spices and masalas. It is always paired with Mor kuzhambu yet another traditional dish from the south. You can see this combo dish commonly in any South Indian wedding. And it is often prepared in the households of Southern India, especially Tamil Nadu. As it is moderately spicy and crunchy, it is loved by many of the people for its rich taste and aroma.
Quite a number of vegetables are used for making this delicious beans paruppu usili and the traditional vegetable added in paruppu usili is cluster beans. And vazhaipoo paruppu usili (plantain flower) is yet another traditional variety of usili. Beans paruppu usili recipe is quite popular in all households and restaurants and is widely seen in the weddings and functions of South India.
We can also make paruppu usili with cabbage, carrot, snake gourd and ivy gourd. In recent times, parupu usili made of asparagus is becoming famous in Tamil Nadu, and is being served in the high class restaurants. Each one is extraordinary in its taste and flavour and takes you aback with its uniqueness and sublimity.
All these varieties go well with the classic dish mor kuzhambu and makes you become addicted for this combination. A bite of hot steamed rice with a tinge of ghee, mixed with vadai mor kuzhambu accompanied with crumbly paruppu usili with a crunch of appalam in between is really fantabulous. Try this out on a sunny afternoon and enjoy the awesome feel it gives.
Here is the method to make this exotic beans paruppu usili recipe easy and hassle free. I have used French beans here as it is readily available at homes and loved by all and best suited for a beginner.
Ingredients Required To Make Beans Paruppu Usili Recipe
How To Make Beans Paruppu Usili Recipe
Steps Involved In The Making Of Beans Paruppu Usili Recipe
• Soaking the lentils
• Chopping the veggies
• Boiling the beans
• Blending the lentils
• Steaming the lentil patties
• Tempering the spices
• Cooking the usili
• Garnishing
Take the measured quantities of tuvar dhal and chana dhal together in a bowl and wash them well. Soak them in fresh water and keep it aside for 20-30 minutes approximately.
In the meantime, wash and clean the beans, green chilies, curry leaves and coriander leaves and finely chop them and keep aside.
Take a small vessel (preferably a small pressure pan with a glass lid) and add the chopped French beans to it. Just add a little amount of water (half a glass will do) to soak them and add one or two pinches of salt. Keep it in the stove in low flame and let it boil for five minutes approximately. It is enough if it is cooked partially. Therefore switch off the stove in five minutes.
You would not have any water remaining at the bottom. In case, if you have a little water just strain and keep it aside. You can use it to sprinkle while cooking.
By this time, the lentils would have soaked well and now strain them using a strainer and transfer them to a blender. Just add ten dried red chillies and a teaspoon of jeera seeds to it. Blend them into a coarse paste while adding the required amount of rock salt to it.
Take the idli cooker and pour two glasses of water at the bottom and keep it in the stove in high flame. Grease the idli plates with a little oil.
Make a few flat patties out of the coarse paste of lentils and keep it in every mould of the idli plates and keep it inside the idli cooker.
Let it steam cook for 10- 15 minutes approximately. When it is done, just switch off the stove and take the plates out.
Take out the lentil patties from the idli plate and place them in a bowl and let it cool for some time. After a while, keep it in the freezer for ten minutes.
After some time, take it out and crumble them nicely using your hands and just blend it again for a few seconds to make the crumbles even.
Now the lentil mixture is ready to make the usili.
place a kadai in the stove and keep it in medium flame.
When it is heated, add a teaspoon of mustard seeds to it. When it crackles, just add half a teaspoon of cumin seeds and stir well. Then add a quarter teaspoon of urad dhal and when it turns slightly brown add a tiny bit of asafoetida (solid) to it.
Finally, add a two dried red chillies (roughly torn) along with one or two pinches of curry leaves.
When it starts spluttering, add the crumbled lentil patties which you have prepared before and stir well.
Now adjust the flame to medium mode and close the kadai with a lid.
Let it cook for a while, add after two or three minutes, just open the kadai and you will see that the lentils have been cooked up completely.
At this stage, just add the boiled French beans to it and mix everything well.
Lower the flame and sprinkle a little water if necessary and mix well.
You need not add salt because it has been added both in the beans and as well as the lentils.
Let it continue to cook for five to eight minutes approximately in low flame.
In between, just open the lid and add some freshly grated coconut to it and mix everything well and close it again.
After a while, when you open the lid you will get a nice aroma coming out of it and you will see that the paruppu usili is well cooked up.
Now the exotic French beans parupp usili is done absolutely ready to serve.
pick some fresh coriander leaves and sprinkle them over the parupu usili.
Serve it hot with steamed rice, delicious mor kuzhambu and appalam.
Some Tips To Follow To Make Beans Paruppu Usili Recipe :
• Always choose a thick bottomed kadai as the lentils need to be cooked in low flame for a longer time.
• Every time when you make beans paruppu usili recipe, try it out with a new vegetable that has been mentioned above, to enjoy the versatility of paruppu usili.
• You can store the remaining lentil patties (in case if it is excess) in the refrigerator and reuse after two or three days approximately.
• It is enough to cook the French beans partially in order to retain its crunchiness and lush green colour of the beans.
• It also goes well with paruppu rasam, thengai thuvayal (coconut thuvayal) and pudalangai kootu (snake gourd kootu).
• Plantain flower paruppu usili is the only variety that is quite laborious to prepare but has the maximum health benefits and therefore it is worth taking the effort.
Ingredients
Directions
Take the measured quantities of tuvar dhal and chana dhal together in a bowl and wash them well. Soak them in fresh water and keep it aside for 20-30 minutes approximately.
In the meantime, wash and clean the beans, green chilies, curry leaves and coriander leaves and finely chop them and keep aside.
Take a small vessel (preferably a small pressure pan with a glass lid) and add the chopped French beans to it. Just add a little amount of water (half a glass will do) to soak them and add one or two pinches of salt. Keep it in the stove in low flame and let it boil for five minutes approximately. It is enough if it is cooked partially. Therefore switch off the stove in five minutes.
You would not have any water remaining at the bottom. In case, if you have a little water just strain and keep it aside. You can use it to sprinkle while cooking.
By this time, the lentils would have soaked well and now strain them using a strainer and transfer them to a blender. Just add ten dried red chillies and a teaspoon of jeera seeds to it. Blend them into a coarse paste while adding the required amount of rock salt to it.
Take the idli cooker and pour two glasses of water at the bottom and keep it in the stove in high flame. Grease the idli plates with a little oil.
Make a few flat patties out of the coarse paste of lentils and keep it in every mould of the idli plates and keep it inside the idli cooker.
Let it steam cook for 10- 15 minutes approximately. When it is done, just switch off the stove and take the plates out.
Take out the lentil patties from the idli plate and place them in a bowl and let it cool for some time. After a while, keep it in the freezer for ten minutes.
After some time, take it out and crumble them nicely using your hands and just blend it again for a few seconds to make the crumbles even.
Now the lentil mixture is ready to make the usili.
place a kadai in the stove and keep it in medium flame.
When it is heated, add a teaspoon of mustard seeds to it. When it crackles, just add half a teaspoon of cumin seeds and stir well. Then add a quarter teaspoon of urad dhal and when it turns slightly brown add a tiny bit of asafoetida (solid) to it.
Finally, add a two dried red chillies (roughly torn) along with one or two pinches of curry leaves.
When it starts spluttering, add the crumbled lentil patties which you have prepared before and stir well.
Now adjust the flame to medium mode and close the kadai with a lid.
Let it cook for a while, add after two or three minutes, just open the kadai and you will see that the lentils have been cooked up completely.
At this stage, just add the boiled French beans to it and mix everything well.
Lower the flame and sprinkle a little water if necessary and mix well.
You need not add salt because it has been added both in the beans and as well as the lentils.
Let it continue to cook for five to eight minutes approximately in low flame.
In between, just open the lid and add some freshly grated coconut to it and mix everything well and close it again.
After a while, when you open the lid you will get a nice aroma coming out of it and you will see that the paruppu usili is well cooked up.
Now the exotic French beans parupp usili is done absolutely ready to serve.
pick some fresh coriander leaves and sprinkle them over the parupu usili.
Serve it hot with steamed rice, delicious mor kuzhambu and appalam.