Beans Paruppu Usili

Beans paruppu usili - Cooked green beans combined together with a spicy lentil mixture (toor dal and chillies). This is a traditional tamil recipe and is a dry vegetable side dish.

What is Paruppu Usili ?

A traditional dish that frequents the Tamil, esp the Tambrahm home often. A blend of spiced, ground lentils and veggies that is had as a veggie side along with rice. One of the protein packed veg dish.    

Paruppu means dal and Usili means separate/crumbled. This is a traditional dish that is prepared in most Tamil brahmin community. Paruppu usili is made of ground toor dal and dry red chillies that is steamed and then crumbled. This crumbled mixture is then mixed with cooked vegetables, in this case, green beans.

Vegetables Used

Vegetables usually used are green beans, cluster beans (kothavarangai), cabbage, vazhaipoo (plantain/banana flower)

Paruppu Usili Varieties

You can use both toor dal and channa dal to prepare paruppu usili. While the most common variety is using toor dal, channa dal is also used by many. Using channa dal in usili gives a slightly different taste and texture. The method of preparation remains the same in both the varieties.

Notes to get the perfect parupu usili

The notes are mentioned in the recipe card as well. You can use the print recipe button below to directly print the recipe and use it.

• Soaking the dal for a longer time is essential to get softer usili. Soak it for a minimum 3 hours. Then drain the water completely and grind it to a coarse paste.
• Steam it well. The dal mixture should look dry and when you rub it between your fingers, it should not be sticky.
• Spread it on a wide plate / steamer to ensure minimum cooking time and even cooking.
• You can use the mixer to pulse the steamed usili. The steamed usili needs to be broken down and separated. If you use your hand, it might be difficult and time consuming.
• The final usili consistency will be soft and crumbled.

Best combinations to be served with usili

Since this is made entirely with dal, Sambhar is usually not prepared along with paruppu usili. Morsambar, morkuzhambu or Vathakuzhambu is the best combination for paruppu usili.

• Also, I have noticed that in Thanjavur mor kuzhambu is preferred and those from Tirunelveli usually have Vatha Kuzhambu. In some homes, usili ( just the crumbled lentils) is mixed with rice and eaten as usili rice.

Plain paruppu usili can be mixed and eaten with white steaming rice and ghee.

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Beans Paruppu Usili

Prep Time

10 mins

Cook Time

20 mins

Total Time

30 mins

 

Beans paruppu usili - Cooked green beans combined together with a spicy lentil mixture (toor dal and chillies). This is a traditional tamil recipe and is a dry vegetable side dish.

Course: Main Course

Cuisine: Indian, Tamil Nadu

Servings: 4 persons

Author: Nisha

Ingredients

For making usili (lentil mixture)

• ½ cup toor dal
• 2 tablespoon channa dal
• 4 red chillies
• A pinch of asafoetida
• Salt to taste

For beans paruppu usili

• 3 cups chopped green beans
• 1 tablespoon coconut oil
• 1 teaspoon mustard seeds
• 3-4 curry leaves, torn
• 2 red chillies
• A pinch of asafoetida

Instructions

For making usili (lentil mixture)

1. Soak the dal in water for minimum 3 hours or more. Drain the water and grind the dal with red chillies, a pinch of asafoetida and salt. Grind it coarsely into a paste. Do not add water while grinding. 

2. Spread this mixture on a oil greased plate or idly plate. Spread it as thin as possible and steam cook for about 10-12 minutes.

3. Once it is cooled, separate the lumps with your hand or pulse once in a mixer. It should be of sand texture.

For the Beans paruppu usili

1. Meanwhile boil/steam the beans and moong dal with salt until they are tender. Drain any excess water and keep aside.

2. Heat oil in a kadai. Add the mustard seeds and once they splutter add curry leaves, red chillies, urad dal and asafoetida ( mentioned under For beans paruppu usili in ingredients list ). Give a quick stir.

3. Now add the ground dal mixture and sauté it for about a couple of minutes. You can remove some of the dal mixture and keep it aside. This plain usili can be mixed in plain rice and had as such. 

   Add the cooked beans to this pan and mix it well. 

4. Keep stirring for about a minute. Check for seasoning and adjust salt. Once they mix well, turn off the flame.

5. Serving Suggestions: This pairs well with mor kuzhambu, mor sambar or vatha kuzhambu. 

   You can also mix just the plain usili in rice and have it as such. 

Recipe Notes

1. Soaking the dal for a longer time is essential to get softer usili. Soak it for a minimum 3 hours. Then drain the water completely and grind it to a coarse paste.
2. Steam it well. The dal mixture should look dry and when you rub it between your fingers, it should not be sticky.
3. Spread it on a wide plate / steamer to ensure minimum cooking time and even cooking.
4. You can use the mixer to pulse the steamed usili. The steamed usili needs to be broken down and separated. If you use your hand, it might be difficult and time consuming.
5. The final usili consistency will be soft and crumbled.
6. You can substitute beans with Cluster Beans, Snow-peas, Plantain flower and cabbage. Procedure is the same.
7. Morkozhambu and parupusuli is a best combination.
8. The plain paruppu usuli can be mixed in rice and eaten. Before adding the beans, take some of the parupusuli and keep aside.