Sunday, 2 April 2017

Beans Paruppu Usili | How to Prepare Usili | Brahmin Paruppu Usili

Paruppu Usili Curry , Step by step recipe beans Paruppu Usili


Beans Paruppu Usili is a dry veggie and dal mixed side dish served with any rice variety. It is very popular Tamil brahmin dish which is adopted and prepared with many vegetables like Cluster Beans, French Beans, Broad Beans, Cabbage, Plantain flower, Ivy gourd etc. Mixing vegetables and dal together gives a very unique taste to the dish and a healthy option for kids. Asafoetida in this dish adds great flavor and helps to prevent bloating caused by dal. This will be a good combination with Kuzhambu Rice(vatha kuzhambu, kara kuzhambu, moor kuzhambu)





Beans Paruppu Usili | How to Prepare Usili | Brahmin Paruppu Usili

Recipe Cuisine: Tamil Nadu  |  Recipe Category: Poriyal
Prep Time:  10 minutes   |  Cook time: 30 minutes    |  Serves: 4-5

BEANS – ¼ KG

TO GRIND

TOOR DAL – ½ CUP
CUMIN SEEDS – 1 TSPN
RED CHILLI – 5 NOS
ASAFOEDITA – ¼ TSPN
TURMERIC POWDER – ¼ TSPN (OPTIONAL)
SALT – TO TASTE

TEMPERING

OIL – ¼ CUP
MUSTARD – ¼ TSPN
CUMIN SEEDS – ¼ TSPN
URID DAL – ¼ TSPN
CURRY LEAVES – FEW


METHOD OF PREPARATION

1. Chop beans and soak dal along with red chilli for 1 hour. Simultaneously add salt and steam the beans in cooker or steamer . Once beans are cooked drain the water from it using a strainer 

Paruppu Usili Curry , Step by step recipe beans Paruppu Usili

2. Add cumin seeds, asafoedita, salt to the dal mixture and  grind it as coarse paste without adding water.







Paruppu Usili Curry , Step by step recipe beans Paruppu Usili

3. Take a pan and heat oil, temper the given ingredients then add the dal mixture and saute it


Paruppu Usili Curry , Step by step recipe beans Paruppu Usili

4. Stir it continuously as the dal mixture shouldn't brown or become crispy it has to be soft but cooked well. When dal is cooked, then add Beans and mix it 

Paruppu Usili Curry , Step by step recipe beans Paruppu Usili

5. Serve it hot with Rice as a side dish for Rasam, Vathakuzhambu.


No comments:

Post a Comment