I am back again with parrupu usili. Again this is a traditional dish and a very good accompaniment for morkulambhu and vatha kulambhu. Before I got married, I eat parrupu usili as an accompaniment to rice. After marriage everybody in my hubby’s place they mix usili with hot rice and keep morkulambhu for accompaniment.The very first time when I saw this it was strange to me and after trying that combo, it was good.My MIL makes this very nicely and I learned this from her. She adds more channa dal and a little of toor dal, to make the usili like parrupu podi and mix with rice.Here comes the recipe for beans usili.Regarding the veggies to be added in usili, it is absolutely your choice. We can add beans, carrots,valaipoo, cluster beans, cabbage, and broad beans. My hubby’s grandma used to say that it can be made with onions and ladies finger too. But I never tried using all that.Check out my
Broccoli podimas Venthaya keerai paruppu usili
Wash and soak the chana dal and toor dal along with red chili in water for 2 hours.
Drain the water well and put this into a mixie jar and add the asafoetida, little salt, and ¼ tsp turmeric powder. Grind into a slightly coarse paste, do not add water while grinding. Add 1 tbsp if needed.
Grease an idli pan and place the ground mixture on this. Do not pat them well, just roughly make round shapes and place them. Steam this for 15 minutes. Alternatively, you can do this same in a microwave. It will take around 5-6 minutes. Place the ground mixture in a greased microwavable bowl and cook. Take it out every 1 minute and stir it and cook. Another method my mother-in-law follow is to grease a bowl and place the ground mixture in it, cover it with a lid, and pressure cook for 3-4 whistles. This works well if you are making in bulk quantity and also if you don’t want to use the steamer.
When it is steaming, let us cook the beans. In a pan add 1 tsp of oil and add ½ tsp of mustard seeds and a pinch of asafoetida. Once the mustard seeds splutter add the chopped beans to this. Add ½ tsp turmeric powder and a little salt Sprinkle little water and cook the beans. Let it be slightly crunchy.
Once the dal mixture is done, switch off the flame and allow this to cool. Cut this into big pieces and cool, it will ease the process of cooling. My mom used to keep this in the refrigerator or freezer for 10 minutes before pulsing it.
Put this steamed paruppu in the mixie jar, do not overcrowd it. Pulse this in batches.
In a pan add 2 tbsp of oil and mustard seeds and urad dal. Once the dal turns golden brown, add the steamed and pulsed da mixture to this. Cook for 5 minutes on a low-medium flame.
Now add the cooked beans to this. Mix well and cook for 5 minutes. Switch off the flame.
Enjoy with your meal. You can mix it with hot rice and smear it with ghee and enjoy too.
Notes: You can lessen the chana dal and add more toor dal too or you can add equal quantity too. Instead of beans, you can use broad beans, cabbage, methi leaves, banana flower, banana stem, or cluster beans too. Beans paruppu usili is a perfect combo with Mor kuzhambu or Vatha kuzhambu.
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