Paruppu Usili is a very popular Tamil Brahmin dish. It is commonly prepared with vegetables like plantain flower, cluster beans, cabbage, french beans, broad beans etc. It is one of our family’s favorite dish. It pairs well with mor kuzhambu, milagu kuzhambu and vathal kuzhambu. Today we will learn how to make French Beans Paruppu Usili (Iyer style) following this easy recipe with step wise pictures.
Beans Paruppu Usili Recipe
Prep Time : 10 mins
Cook Time : 20 mins
Serves: 3-4
Recipe Category: Side Dish
Recipe Cuisine: Tamil Brahmin
Author:Padhu Sankar
Serves: 3-4
Recipe Category: Side Dish
Recipe Cuisine: Tamil Brahmin
Author:Padhu Sankar
Ingredients needed
French Beans – 1 1/2 cup chopped
Tur Dal -1/3 cup
Bengal gram dal/kadalai paruppu/chana dal -1 1/2 tbsp
Red Chilli -1
Green chilli -2
Turmeric powder -1/4 tsp
Salt to taste
For the seasoning
Oil – 1 1/2 tbsp
Mustard seeds -1 tsp
Curry leaves -1 sprig
Asafoetida/hing
Preparation
String the beans and chop it finely. Cook beans with a little salt until soft adding needed water. You can also steam beans. Keep it aside.
Wash and soak tur dal and bengal gram together for 1 hour. Drain the water completely and grind it coarsely with red chillies, green chillies, turmeric powder and salt needed.
Method
Now steam the coarsely ground dal for 15 minutes or until cooked. You can use a steamer or an idli pan.
Once cooked remove from the pan and leave it to cool for a few minutes. Then crumble the dal with your hands or you can use the mixie. You will get evenly crumbled dal when done in a mixie. Just put the steamed dal in the mixie (see picture below) and operate it for a second. Now our crumbled dal is also ready.
Heat oil in a kadai, add mustard seeds, when it splutters, add hing and curry leaves. Then add the crumbled dal, mix well and cook on medium flame for 2-3 minutes.
Then add the cooked beans (if there is water in your beans, drain and squeeze out the water completely and then add) and mix well with the crumbled dal. Cook covered for another 2-3 minutes and remove from heat.
Beans Paruppu Usili is ready. Serve it with hot steamed rice and mor kuzhambu or vathal kuzhambu. I love having it even with plain hot steamed rice.
You will love my Kothavarangai Paruppu Usili and Vazhaipoo Paruppu Usili also.
If you found this post useful, I would really love it, if you pin it or share it with your Facebook fans or Twitter followers or Google+ circles today. All it takes is a simple click on the “pin it” “like,” “share,” “tweet,” or Google+ buttons below the post. It will keep me motivated. Thank you!
Beautiful Beans usili ..love your stepwise
I love paruppusali! 🙂 I make it often. My favorite is kothranga paruppusali!
Hi.. Nice recipe.. Tried this today and came out well.. Thanks for the recipe.. To add, I have tried most of your recipes and results are too good.. Similar to my mom's they are…
Have a request Padhu… Can you please post the recipe for "White Pumpkin Halwa". Wanted to try out. Not much satisfied with the recipes posted at other sites…
Looks very simple & interesting.Will try it today, Thanks Padhu!
Great recipe..I would like to share a tip here..instead of steaming the coarsely ground dal,we can jus microwave it for 6 mins in high power..the result is jus the same as steamed one ..then as usual we can put it further in the mixie..and BTW great blogging Padhu..cheers.
Pls avoid using microwave for even heating food. It has been linked to many health problems because the microwave alters the chemical structure of food.
Very true…microwave has harmful effects
Hi. . It came out very well for me as well when i steamed the grinded paste. But the lentils after cooking in microwave it became a little hard to break. Is there difference in steaming and microwave???
I use microwave for making the parupussili and it comes really well ..I guess u can reduce ur microwaving time a bit to obtain the best result.
Microwave uses the water in the food to heat. Thus, a microwave usually makes the food drier. Steaming uses the water we add on the pan (not on the food) to cook it. Thus the water content is not lost, making it softer.
Great Padhu. Way of description is simply superb.
Tried for the first time… it came well.. my husband tasting first time he also liked it.
Hi u have a nice blog, Thanks for the easy steps,tried for the first time. Also I kept beans in cooker for 1 whistle it came out very soft and tender.
Hi Padhu…can we use coconut oil for seasoning??
Yes, you can. It is your personal preference.
Hi, Padhu Tried this out yesterday. Came out Yummy. My husband loved it. Very simple steps, Easy to follow
All your records are simple and wonderful. Thank you very much.
How many whistles do I have wait for till the beans is cooked well?
Can someone educate me on this please??
No pressure cooking the beans. Just cook without whistle, sprinkle water when needed and cook until soft. If you pressure cook, the beans will get overcooked. But if you want to pressure cook to save time, cook for 1 whistle and release the pressure gently. You can pour a cup of water over the pressure cooker for the steam to release. Then you can gently lift the whistle and release the steam, Only then you can open the cooker. If you have not used pressure cooker before, do not try this. Just steam cook beans.
The recipe turned out really good.
Thank you.
Can you post easy and lazy potato halwa please?