Beans Paruppu Usili

Paruppu usili is a yummy side-dish with a mix of vegetables and pulses. This has a taste of crumbled paruppu vadai but not deep-fried. Kids would eat any vegetable added to paruppu usili as they don’t mind anything added to the delicious dals crumble. Whenever I have very less beans or carrots or a combination of both, I prefer to make Paruppu usili to increase the quantity of my side-dish and it also increases the protein content of my meal. Paruppu usili video recipe is linked at the end of this post. Do watch it out for more clarity.

Beans Paruppu Usili

 

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Prep time

10 mins

Cook time

30 mins

Total time

40 mins

 

Serves: 4

Ingredients

To grind:

• Toor dal - ¼ cup
• Chana dal - ¼ cup
• Dry red chillies - 2 to 4
• Garlic Cloves - 1 big or 2 small (optional)
• Cumin seeds - ¼ tsp
• Salt - ½ tsp
• Asafoetida - big pinch

To temper:

• Coconut oil - 1 or 2 tsp
• Mustard seeds - ¼ tsp
• Urad dal - ¼ tsp
• Curry leaves - Few
• Dry red chillies - 2 (Optional)
• Asafoetida - big pinch
• Onion - ½ (Optional)

Base ingredient:

• Beans or any vegetable(See Notes) - 250g

To granish:

• Grated coconut - 1 tbsp (optional)

Instructions

1. Wash and soak toor dal and chana dal for minimum half an hour to maximum 1 hour.
2. Once soaked, drain the water completely and let the dals rest over the strainer to drip more water, if any.
3. To a mixie jar, add soaked & drained dals, dry red chillies, garlic cloves, Cumin seeds, salt and asafoetida. Grind to a coarse mix. Use pulse mode, towards the end.
4. Transfer the ground mix to an idly plate or a steamer plate. Spread loosely.
5. First let the water in idli maker come to a rolling boil. Then, place the dals loaded idli plate or steamer plate and close the lid. Steam cook for 15 mins in medium-high flame.
6. Once steamed, remove the mix from the plate and let it cool down completely.
7. In a dry pan, add coconut oil. Once oil is hot, add mustard seeds.
8. Once mustard seeds splutter, add urad dal.
9. Once urad dal turns golden color, add a generous pinch of asafoetida and give a quick mix.
10. Add curry leaves and chopped onion.
11. Once onions start to change color, add chopped beans or any other vegetable (mentioned in Notes) and saute for a minute along with a generous pinch of turmeric powder.
12. Add ¼ cup to ½ cup water, ½ tsp (or as required) salt and cook covered until the vegetable is cooked soft.
13. Once the dal mix is cooled down, break and add to mixie jar. Using pulse mode, grind it into soft crumbs.
14. Once vegetable is cooked, open and fry in high flame until it is dry.
15. Then add crumbled dal mix to the vegetables and fry in medium flame for 3 mins.
16. Add grated coconut, give a quick mix and turn off the stove. Immediately, transfer to a serving bowl to avoid drying.

Notes

1.This paruppu usili can be made using beans, broad beans(avarakkai), cluster beans(kothavarangai), asparagus, banana flower or a mix or carrot and beans.
2.Onion, garlic and coconut are optional.
3.While steaming dals, do not pack it tightly. Just spread it loosely, so that breaking it to make crumbs will be easier.
4.Increase or decrease dry red chillies as per your spice level.
5.Cumin seeds can be replaced with Fennel seeds.

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This parupu usili goes well with any tamarind based gravies like Garlic curry(link), Bittergourd curry(link), Samabar(link), rasam(link). Watch the below video recipe for more clarity: