Beans Usuli | How to make Beans Usuli

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ByKrithika Chandrasekaran
Created on 23rd Nov 2015
  • Beans Usuli, How to make Beans Usuli

About Beans Usuli

Paruppu (Dal/Lentils) Usuli or Paruppu Puttu as it's commonly known in South India is a curry that is made with lentils blended with spices and cooked along with vegetables of choice.

Beans Usuli is an aromatic, flavorful and delicious dish which is very much popular in Tamil Nadu. The name itself get juices flowing in your mouth and this dish has a heavenly experience in every bite. When Beans Usuli is cooked perfectly it can turn into a dish beyond excellence. It is a recipe of delight which no one can resist. You can try this amazing Beans Usuli at the restaurants and you can also prepare it at your home. People of different region prepare this dish differently according to their own taste. This quick and easy recipe requires only few minute for the preparation and 30 minute to cook it perfectly. On the Better Butter website, you can find the recipe of Beans Usuli by Krithika Chandrasekaran in step by step with pictures so you can easily learn how to cook the perfect Beans Usuli at your home without any difficulties. Beans Usuli is one of the representative dishes of Tamil Nadu which you can serve in any special occasions.

  • Prep Time0mins
  • Cook Time30mins
  • Serves4People

Video for key ingredients

  • How to make Idli/Dosa Batter

Beans Usuli

Ingredients to make Beans Usuli

  • French Beans - 250 gms (chopped)
  • Toor Dal (split pigeon peas) - 1 cup
  • Chana Dal (Bengal gram) - 1 tbsp
  • Dry red chilies - 2
  • Hing (Asafoetida) powder - 1/2 tsp
  • Salt to taste
  • Oil - 4 to 5 tbsp
  • Rai (Mustard seeds) - 1 tsp
  • Urad dal (split black gram) - 1 tsp

How to make Beans Usuli

  1. Wash and soak the toor and chana dal for about 30 minutes. Drain and leave in a colander or sieve.
  2. In a mixer, blend the drained dals, red chilies, salt and hing. Use very little water, say about 1-2 tbsp and grind to form a coarse paste (fine semolina/rawa consistency)
  3. Spread this mixture on a steamer/Idli plate and steam cook for about 15-20 minutes.
  4. Meanwhile, cook the chopped beans (or vegetable of your choice) with a pinch of turmeric till its tender. Drain and keep aside.
  5. Remove the cooked dal and spread it on to a wide plate and let it cool. Once it settles to room temperature, lightly crumble using your hands to prevent any lump formation.
  6. Heat oil in a pan and add the urad dal, followed by mustard seeds. Once they splutter, add the cooked dal and mix well to let the oil coat the lentils all through and cook evenly, for 5 to 7 minutes. (Again, make sure no lumps are visible.)
  7. Now add the cooked vegetables and mix well. Check for salt, and let it cook for about another 4 to 5 minutes. (Optionally you can garnish with curry leaves.)
My Tip: A neat trick is to give it a very quick run in the mixer, just 2 quick turns, which will help break down the dal clusters formed during the steaming.

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