Parupu usili is a South Indian dish made with beans, kothavarangai, okra, carrot and other vegetables. It often made with beans. I like kothavarangai parupu usili which will give a bitter taste and well go with kara kuzhambu. Today I made with beans and we had this with arachuvitta sambar.
INGREDIENTS:
Beans - 500 gms
Turmeric powder - 1/4 tsp
Salt - as needed
To grind:
Channa dhal - 1/2 cup
Red chillies - 3
To temper:
Oil - 2 tsp
Mustad seeds - 1/4 tsp
Curry leaves - few
Asafoetida - a pinch
HOW TO MAKE:
Soak channa dhal for 2 to 2.30 hours.
Cut beans into fine pieces and in a pan of water cook with little bit salt. Do not fine cook and the beans should be crunchy. Wash channa dhal, drain water and in a mixer add with red chillies and grind it into coarse paste. Do not add water. Drain the water from the beans and keep aside.
Heat oil in a kadai splutter mustard seeds, urad dhal and curry leaves. Add asafoetida. Add the grounded coarse paste and turmeric powder.
Fry well the grounded coarse paste and the paste. Fry well and when it get cooked it will form like a bread crumbs. At that time add cooked beans.
Check salt and sprinkle if needed. Mix beans well with the dhal crumbs.
Beans usili ready.
TIPS:
Do not add water when you grind the channa dhal.
Dhal should be fried well.
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