Description
Paruppu usili is a common dish in southern India often made with combination of any beans and scrambled Bengal gram. Here is one variety from my Hometown. (Cluster Beans Paruppu Usili / Gawar Paruppu Usili / Mattikayala Paruppu Usili )| Ingredients | |
|---|---|
| 2 cup | Cluster beans |
| 1 no | Onion (finely chopped) |
| 2 nos | Green chillies(slit open) |
| 3 clove | Garlic (crushed) |
| ¼ tsp | Mustard |
| ¼ tsp | Cumin seeds |
| 4 nos | Curry leaves |
| ¼ tsp | Asafoetida powder |
| ¼ tsp | Turmeric powder |
| ¼ tsp | Red chilli powder |
| ½ tsp | Coriander/dhania powder |
| ½ tsp | Salt (or to taste) |
| 1 cup | Water |
| 5 tsp | Oil |
| 3 stks | Coriander leaves (finely chopped) |
| 2 tsp | Grated coconut (optional) |
| 1 cup | Bengal gram |
Instructions
Wash and soak Bengal gram for at least an hour, the drain all the water using a colander, pat dry with a kitchen towel. You can also drain the excess water using a paper towel. Wash and cut the Cluster beans into small pieces and plunge them in salted water with little turmeric. Bring it to a boil and simmer for few minutes, cook until just tender. Again drain all the excess water from the beans and grind coarsely in a mixie, do not over grind, simply run the pulse setting on the processor for a couple of times. Same way grind the pre-soaked Bengal gram to a coarse consistency and keep it aside.
Now heat oil in a non-stick pan or Kadai and slightly toast the mustard, cumin seeds and curry leaves. Sprinkle little asafoetida powder and saute the onions with garlic and green chillies until tender. Add the ground Bengal gram and fry for say 4 to 5 minutes until they loose the raw smell. At this stage add the ground cluster beans, turmeric powder, red chilli powder, dhania powder and salt. Mix to blend, it might look little soggy in the beginning, but keep frying them on medium high for 7 to 8 minutes until it turns dry. Garnish with fresh curry and coriander leaves. Mixing grated coconut might enhance the taste, but its purely optional. Serve hot with plain rice and sambar.
Comments
6 responses to “Kothavarangai Paruppu Usili”
Dear Mullai,
Usually I dont like cluster beans.But after seeing this receipe , I want to try this.And I tried , it came out well.My family and Colleagues loved this receipe.
Thanks for sharing.
Mullai, I’d like to add that after steaming the dal, leave it to cool and then break it up with fingers, udurnthuvidum.it will be like puttu. now add it after the onions (at the same stage as in your recipe)
deepa
Dear Mullai, i’ve been tyring your recipes and for the past few weeks, after my hubby tastes the dish and gives positive comments, i’ll tell him “courtesy mullai”. so even if i make a new dish from any other source, he’d ask, “Mullai-ya?” I reside in Chennai. about this paruppu usili, i have a suggestion for those who dont want to use much oil – after grinding the dal, steam cook it the way we make idlis. less oil consumed and also it is softer. i dont grind the kothavaranga. also, along with dal i also grind fennel seeds and red chillis. instead of adding red chilli powder.
bye, Deepa
Please include the quantity of Bengal gram to be used in this Reciepe.
Thank You
Thanks for letting me know.
I’ve been searching this recipe for longtime…It seems too good will try it soon……….