Green Beans Paruppu Usili Recipe

Green Beans Paruppu Usili is a crumbly and delicious side dish from tamil nadu which is packed with flavour and taste from the steamed toor dal crumbles tossed along with delicate flavours of curry leaves and asafoetida. Serve it along with a main course meal of vathal kuzhambu and hot steamed rice.

Anushaa Ashok On Wednesday, 22 March 2017 00:16

525 ratings.

Green Beans Paruppu Usili is a common accompaniment or karamadhu (poriyal) that is served in Tamil style weddings. Not once have I come across a wedding that did not serve this truly wonderful dish. The specialty of this dish is the grainy texture, it is soft to chew, yet it looks very granular and dry.

In certain Iyengar (Tambrahm) households, Paruppu Usili is referred to as Paruppu Araichu, because the lentils are soaked and ground to a coarse paste, hence the name. In thamizh Araichi means "to grind”.

Serve Green Beans Paruppu Usili along with Sundakkai / Manathakkali Kai Vathal Kuzhambu Recipe and Steamed Rice for a weekday meal.

If you like this recipe, you can also try other Green Beans recipes such as

Cuisine: Tamil Nadu

Course: Lunch

Diet: Vegetarian

Equipments Used: Kadai (Wok) / Heavy Bottomed Pan

Prep in

30 M

Cooks in

20 M

Total in

50 M

Makes:

4 Servings

Ingredients

200 grams Green beans (French Beans) , chopped
Salt , to taste
Asafoetida (hing) , a pinch
3 tablespoons Sesame (Gingelly) Oil
1 teaspoon Mustard seeds
1 tablespoon Fresh coconut , grated (for garnish), optional

For the usilli

1/4 cup Chana dal (Bengal Gram Dal)
1/4 cup Arhar dal (Split Toor Dal)
4 Dry red chillies
Salt , to taste
1/2 teaspoon Asafoetida (hing)
1/2 teaspoon Turmeric powder (Haldi)
2 sprig Curry leaves

How to make Green Beans Paruppu Usili Recipe

To begin making the Green Beans Paruppu Araichu Recipe, we will first soak the toor dal and chana dal in water for about 30 minutes.
Once the dal is soaked until soft; drain the excess water.
Into a food processor/mixer, add in the toor and chana dal, adding very little of the water from soaked dals, a teaspoon of asafoetida powder, salt to taste, turmeric powder and dried red chillies, you can add more if you like it spicier.
Blend the lentils into a coarse mixture. You want the Paruppu Usili to have a coarse texture when steamed.
Grease the steamer plates or idli plates with a little bit of oil and spoon the ground toor dal (paruppu usili) mixture into the steamer plates.
Place the filled steamer plates into the steamer and steam for 10 minutes on high heat. Once steamed, turn off the heat and keep aside.
The next step is to cook the green beans.
In a pressure cooker, add the chopped green beans along with 2 tablespoons of water. Sprinkle in a little salt.
Pressure cook the green beans for 2 whistles on high heat, turn off the heat and run the pressure cooker under water to release pressure immediately. The beans will be cooked perfectly without loss of colour and nutrition.
Place a wok or kadai on medium heat and add a teaspoon of oil. Once the oil is hot, add mustard seeds and allow it to crackle.
After the seeds have crackled, add 1 pinch of asafoetida.
Crumble the steamed paruppu usili into the beans and and mix thoroughly. Check for salt and add if necessary.
Saute the dal in the oil for a good 3 to 4 minutes until it gets a perfect crumbly texture. Once you have a good texture, stir in the green beans and turn off the heat.
Garnish with a handful of freshly grated coconut.
Serve Green Beans Paruppu Usili along with Sundakkai / Manathakkali Kai Vathal Kuzhambu Recipe and Steamed Rice for a weekday meal.