Beans Paruppu Usili Recipe | Paruppu Usili Curry

Chettinad beans paruppu usili is a popular and healthy side dish prepared for rice. Dal in this recipe will be dominating as its proportion is more compared to the vegetable, this gives a awesome taste to the dish.This recipe can also be prepared using Cluster Beans, French Beans, Broad Beans, Cabbage, Plantain flower, Ivy gourd etc.  Make sure you mash the vegetable well so that it blends with the dal and that amalgamation will give a unique taste to the dish.

Any green vegetable like Beans contain high amount of chlorophyll can block the carcinogenic effects of heterocyclic amines generated when grilling vegetables/meats at a high temperature. If you tend to like your grilled foods charred, make sure to pair them with green vegetables to decrease your risk.

Finally i would like to add my related recipes with this post of Beans Paruppu Usili recipe, 
Tomato Rasam, Pepper Rasam, Kerala Aviyal,Chow Chow Kootu,Mor Kuzhambu,Brahmin Paruppu Usili

Beans Paruppu Usili Recipe | Paruppu Usili Curry | Chettinad Beans Paruppu Usili  Recipe Cuisine: Chettinad  |  Recipe Category: Poriyal Prep Time:  10 minutes   |  Cook time: 30 minutes    |  Serves: 4-5 BEANS – ¼ KG ONIONS – 2 NOS TO GRIND TOOR DAL – ½ CUP CUMIN SEEDS – 1 TSPN FENNEL SEEDS – 1 TSPN RED CHILLI – 6 NOS ASAFOEDITA – ¼ TSPN TURMERIC POWDER – ¼ TSPN SALT – TO TASTE TEMPERING OIL – ¼ CUP MUSTARD – ¼ TSPN CURRY LEAVES – FEW

METHOD OF PREPARATION

1. Finely chop beans and onions. Chopping beans finely helps in boiling or steaming it quickly

2. Soak dal and red chilli for 1 ½ hrs. Grind this along with cumin seeds, fennel seeds, asafoedita, turmeric powder and salt in a mixie as coarse paste without adding water. Soaking red chilli helps in smooth grind since we are coarsely grinding it the mixture

3. Cook Beans separately in steamer or  boiling water or in a cooker for 2 whistles.  Drain the water and mash it coarsely.

4. Take a pan and heat oil, temper the given ingredients. Add finely chopped onions and saute it until translucent and then add the grounded paste and mix it well.Cook it until the raw flavor goes and color changes

5. Now add Beans and cook till it becomes crumble, crumble it using ladle or flat spatula

6. Transfer it to serving dish; serve it with curd rice, rasam, Mor kuzhambu

Note

• You can replace beans with any vegetables like Cluster Beans, French Beans, Broad Beans, Cabbage, Plantain flower.
• Precooking and mashing the beans helps in binding easily.
• If you forgot to soak the dal early, you can soak it in hot water for 30 mins and then start the process.