Raks Kitchen

Home » ACCOMPANIMENTS » Cluster beans paruppu usili recipe | Kothavarangai paruppu usili

Cluster beans paruppu usili recipe | Kothavarangai paruppu usili

by 58 Comments /

Kothavarangai Paruppu usili

I love this kothavarangai paruppu usili for its texture. I make it very rarely,dont know the reason. I eat the veggi that I hate too,if its made in the form of usili. So here is the way I make. I have cut the cluster beans long, but you can also chop it finely as shown in below picture:

Cluster beans paruppu usili recipe

Recipe Cuisine: Indian  |  Recipe Category: Lunch
Prep Time: 2 Hour soaking time    |  Cook time: 20 mins    |  Serves: 4

Ingredients

Cluster beans –  1/4 kg 

Turmeric –  A pinch 

Coconut,grated(optional) –  4 tblsp 

Salt –  As needed 

To grind

Channa dal+toor dal(soaked for atleast an hour) – 1/4+1/4 cup

green/red chillies – 3-4nos.

Asafoetida – A generous pinch

Jeera – 1 tsp

To Temper

Oil – 1 tsp

Mustard – 1 tsp

Curry leaves – 1 sprig

Method:

  1. Cut cluster beans into desired length and cook till soft with salt and turmeric.

    2. cookingcooked

  2. Grind chilli,asafoetida,salt and jeera first into a coarse mixture,then add the soaked dal and grind coarsely.(Make sure u add no water while grinding).

    3. dalafter grinding

  3. Grease the idly plates with oil and steam the ground mixture for 5-6 minutes. (fill the mixture in the idly plates loosely).Crumble the steamed dal and keep it aside.

    4. steamingCrumbled

  4. Heat a pan with oil and temper it with mustard and curry leaves. Add the cooked cluster beans and fry for a  minute and then add the crumbled dal and mix well.

    5. Tadkaadd beans

  5. After a 2 minutes,add coconut if desired(I dint add) and stir well for a minute.

    6. add dalfry well

Notes:

  • While grinding the dal,drain water completely and make sure there is no water and grind coarsely.Also don’t pat the ground dal in the idly plate, just cook in a sprinkled way. This is to make the crumbling of the cooked dal easily. Otherwise this process will be time consuming and painful…
  • You can use only one variety of dal or change the ratio too.
  • You can finely chop the cluster beans too. 

Thats it, the usili is ready,serve as accompaniment for rice. ( We prefer usili with more kuzhambu)

DSC_0085

Reader Interactions

Comments

  13. jayasri

    This is a regular in my kitchen too.., this is H's favourite, he loves them with Bittergourd, I have to make at least from one bittergourd every week!, As I use dhals in little quantity for one bittergourd, I directly cook them in the wok!, adding water to it, so I don't have to use too much oil, My MIL cooked the dals totally in oil :), The kannadigas make this usli as you have made, very HEALTHY and delicious! Lovely click too…

    Reply

  37. RV

    I am just like you Raks. I can eat beans and asparagus only in usili. I think the coarse texture of dhal compliments with the veggie and makes it tastier. And I absolutely love the idea of using cluster beans, go to try that.

    Reply

  49. Padhu

    I prepare cluster beans in the same way but will cut cluster beans into small pieces .Then it get mixed well with the steamed dal and taste even more delicious .Do try that way next time

    Reply

  57. Chella KS Nathan

    thank you for the recipe:) the usili came out well but i did not read your `notes so it was really painful and time consuming to crumble the dal mixture. I had to grind in the mixie finally, but the taste was very good 🙂

    Reply

Leave a Reply

Your email address will not be published. Required fields are marked *