Friday, 16 August 2013

Paruppu Usli with French Beans

           We adore French beans as a family ! Yes, all of us love it and there's no limit to the number of recipes i tried with this beautiful vegetable. Ever since summer started i've been waiting for the flowers to turn into lovely beans so that i can make paruppu usli. Tender beans are the best for this recipe and nothing can beat the taste and tenderness of these home-grown beans.

I learnt this recipe from my family friend akka in Bangalore. Akka is an Iyengar and i can't ask any better person to learn this recipe. She is such a great cook. I still wonder how she makes a beautiful balance between her personal and professional life with all that cooking and working skills. Thank you very much akka for sharing this recipe!

I made it for the Aadi 18 festival and it was sitting in the draft long enough to be published..........

French Beans  finely chopped - 2 cups
Gingelly oil - 1 tbsp
Mustard seeds - 1/2 tsp
Chopped Onions - 1 cup
Toor dhal - 1 cup
Dried red chillies - 1 or 2
Dried curry leaves - few leaves (Fresh Leaves adds better flavour)
Asafoetida - 1/2 tsp
Salt - 1/2 tsp

Soak the urad dhal along with red chilli in  2 cups of water and drain it after an hour. Grind it fine with asafoetida and  quarter of tspsalt without adding water .

 Cooking Method:
       Success of this recipe involves 2 key stages. Stage 1 is to steam cook the ground paste. I use the idli cooker to steam cook alternatively a steamer can be used. Steam cook the ground mix just like idlis until the dhal is cooked. Cool down and crumble it with fingers.

 Stage 2  is to make the normal beans poriyal . Heat the tawa add 1 tbsp of gingelly oil , do the seasoning with mustard seeds. Saute the chopped onion with 1/2 a tsp of salt  and add curry leaf.I add salt stagewise for a better taste.  Finely chopped french beans should be added at this point. Stir well ,close the lid of the tawa and cook the beans by closing the lid. I know is should've done justice to this by clicking a better picture  but i was in such a hurry on a festival day making multiple dishes.

Introduce the dhal crumble to the cooked beans mix it evenly and cook for a minute to make the usli ready. With the soaking, grinding, steaming and cooking this is defintely a time-consuming recipe but it's worth all the effort as the taste is heavenly!


Swathi Iyer said...

Delicious parippu usili, Love your blog, very nice. I am your new follower, I will appreciate if you visit my blog too.

Rachel Cotterill said...

I'd never heard of this dish before, but it looks very tasty. I'm a big fan of fresh beans, too.

Gajus kitchen said...

looks have made it so well .The only difference is we usually don't add onion in usili