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Beans Paruppu Usili

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Published under: BeansSide Dish
Dive into the flavours of South India with Beans Paruppu Usili. This recipe blends the crunch of finely chopped French beans with a spicy, protein-rich dal paste tempered with classic Indian spices. It's a perfect side dish with a delightful texture and taste.
Beans Paruppu Usili

Beans Paruppu Usili is a classic South Indian dish combining the fresh crunch of French beans with a spicy lentil mixture, creating a delightful balance of textures and flavours.

Beans Paruppu Usili
Beans Paruppu Usili

About the Recipe:

This recipe is an invitation to explore the rich tapestry of South Indian cuisine. It’s a must-try for those who love combining healthful ingredients with robust flavours.

Why You Will Love This Recipe:

Beans Paruppu Usili is not just a feast for the taste buds; it’s a nutritious choice, rich in protein and fibre. Its versatility makes it an excellent accompaniment to various meals.

 

Beans Paruppu Usili
5 from 1 vote

Beans Paruppu Usili

Dive into the flavours of South India with Beans Paruppu Usili. This recipe blends the crunch of finely chopped French beans with a spicy, protein-rich dal paste tempered with classic Indian spices. It's a perfect side dish with a delightful texture and taste.
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: Side Dish
Cuisine: South Indian

Ingredients

  • 1 Cup Red Gram Dal
  • 4 to 5 Dry Red Chillies
  • Salt to Taste
  • 1/4 Tsp Asafoetida Powder
  • 1/2 Kg French Beans Chopped Fine

For Tempering:

  • 1 Tsp Mustard Seeds
  • 1 tsp Bengal Gram Dal
  • 1 Tsp Black Gram Dal
  • 1 Dry Red Chilli Halved
  • 1/2 Tsp Cumin Seeds
  • A Few Curry Leaves

Instructions

  • Soak the red gram dal and red chillies in water for an hour.
  • Drain, then grind them into a smooth paste with salt and asafoetida powder. Set aside.
  • Cook the beans in a pan until tender, using minimal water.
  • Remove the beans and set aside.
  • Heat 2 tbsp of oil in the same pan. Add the tempering ingredients.
  • Once the mustard seeds begin to splutter, add the dal paste. Fry on low heat, stirring occasionally, until the mixture is crisp.
  • Mix in the cooked beans, frying briefly to blend the flavours.
  • Serve hot.

Cooking Tips:

Ensure the lentils are soaked well and ground to a smooth paste for the best flavour. Fry the paste until it’s golden and crispy for that perfect texture.

Serving and Storing Suggestions:

Serve hot as a side dish with rice or rotis. Store leftovers in an airtight container in the refrigerator for up to two days.

Other Similar Recipes:

If you enjoy this, you might also like Avial, Vendakkai Poriyal, or Kathirikai Podi Curry.

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