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.
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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
Hi Mullai Mano again-student studying abroad.Thanks for you wishes. I was only eating potato masala,brinjal fry &dhal curry(Its totally different from indian dhal curry.Srilankan curry is very thick). I never ate other vegetables. I used to drink much milk (2l) &take much egg (min 4)everyday.I was so shinky so amma never forced me to eat vegetables. Only fed me with high calories food. I also dont like to cook vegetables. but those pictures in ur website look nice so I tried ur receipes.AWESOME mam.I tried bottlegroud kottu curry, Ridge groud pachadi &Brussels sprout curry(the 1st time i ate those veges in my life)Really Love them.I am going back home next yr 4my summer vacation.Will cook them for amma. She is gonna get shocked coz her gal never eat vegetables but now cooking wonderful curries.She wont know that mullai helps me
Thank you mullai. I stopped studying in weekends. Juz trying your recepies. Na I am studying but spending much time to try ur recepies. I am doing mechatronics. My frns are teasing me to be ur assistant instead of doing engineering whenever they see me cooking.Thanks again mullai. Appa loves to try differebt recepies, I only got to know abt this site now. unfortunately he is not alive. Whenever I try new recepies I remeber him. he would have enjoyed ur recepies.Looking forward to cooking my mum and bro who also never eat vegetables. he mite write a thanks note for u after eating those curries.
Cheers
Oh my God! Manoo… How do I say your name Mano???Can u pls register? No doubt you spend your weekends browsing my site. You seem to be very excited and I can kind of judge that by seeing your overwhelming response. Thank you so much. Really sorry about your Dad, try making it for your mom and brothers. Iam sure everyone will love your cooking, my sincere best wishes to you. Once again thanks for the Puttu recipe, hope Rose will enjoy it too. Will definitely give it a try.
Cheers 2 U.
Dont worry about it Mullai. It used to be Manorathy. Appa changed it as Manoorathy for numerology.Thanks for you kind wishes. Now Its 8.25. Got lectures at 9 so, will register immediately tonight. I got only one bro-younger one-4yrs younger than me. He is like Arunmoli (Raja Raja Chola) listen to akka only. I am from a war area in Srilanka. We didnt have teacher for many subjects. Even we didnt study english after standard 8.Studied in Tamils as well (All subjects including maths and science).So my english is not that good. I tried many recipes and modified easy ways to make them. Put never written to any books or web sites. Will register and send them to your site. Feel I shld give a try. Hope others can manage to understan my english.. ha ha…. Best luck to you to our mullai and viewers..
Cheers
Manoo
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……….