Monday, November 12, 2007

Beans Paruppu Usili

This is a hot favorite and pairs really well with Vathal Kuzhambu or Mor Kuzhambu. I used to steam and then crumble the toor dhal paste initially but after I tried to fry it directly, i noticed that it didn't need a whole lot of oil. It also tasted very good so now this is the method I stick to.

I would like to send this as my entry to JFI-Toor Dhal hosted by sweet Linda


Green (Snap) Beans - 250 to 300 gms, chopped into small pieces.
Onion - 1/2, chopped
Garlic - 2 or 3 cloves, chopped (optional)
Oil - 1tbsp + 1 tsp
Mustard seeds - 1/2 tsp
Curry leaves - few

Salt, to taste
Asafoetida - couple pinches

To Grind:
Toor Dhal - half cup, soaked for an hour

Jeera (Cumin) Seeds - 1 tsp
Dried Red Chillies - 10
Grated Coconut - 1 tbsp
Salt, to taste

1) To the Green Beans add some salt and about 1/4 cup water. Cover and microwave for about 7 minutes or till done.

2) Grind the soaked toor dhal with red chillies, jeera, coconut and some salt to a slightly coarse paste.

3) In a heavy bottomed pan (I used non-stick), heat the 1 tbsp of oil on medium, add the dhal paste and stir. It will seem super sticky initially but in a few minutes, as it cooks, the texture will change. I use a bit of PAM if i find it sticking to the bottom.

4) Soon the dhal will start breaking into pieces. Stir and break it into smaller pieces every 2-3 minutes until it crumbles completely. Keep this aside.

5) In the same pan, heat 1 tsp of oil and season with mustard seeds, curry leaves, asafoetida. Add onion and garlic pieces and fry till slightly browned. Now add the cooked green breans and adjust salt. Once all the water dries up, add the crumbled toor dhal paste and let this cook. Paruppusili is now ready.


  1. Looks delicious Laavanya. I have to try and make it one day. Toor dal round up will be somuch fun!! Great entry:))

  2. That is a beautiful dish Lavanya! Love the green and yellow colors...

  3. This is new and nice idea with toor dal and beans. I also made one curry with toor dal and come out nice. Let’s try your recipe also. Looks yummy!!!!! Ashoka halwa is new for me but looks delicious my dear. Thanks for sharing.

    Happy Diwali.:))

  4. L, I don't know why I haven't made parippu usilli yet. I can imagine how it would taste with vathal kozhambu which I made and loved by the way:-).
    How was your Diwali?

  5. Laav - Nice recipe, Purpuusli looks great. I just learnt only rectly the techique u used of frying toor dhal in pan itself, heard it tastes better than steaned version . Is that right? Yet to try this method...some day soon!!

  6. Looks yummy laavanya!:) Nothing to beat our curries!:)

  7. Hi lavanya,
    All time favourite curry. Looks delicious. Frying directly after grinding gives nice texture to curry.
    My MIL makes like that. Perfect post for JFI. Thanks for sharing.

  8. pretty simple dish laavanya!!
    love those colors!!

  9. hey laav..i guess b'coz u used did the low fat trick! yumm...i love usili..i have bought kottavatrangai just for this last week...ur beans usili is making me drool...yum!!

  10. only the other day, my iyer friend was telling me how she loves usili. and i rem asking her what it is and how its made. and here i come across your recipe :) have bookmarked it :)

  11. I love paruppu usili with mooru kuzhambu...nice colour of the dish

  12. yes my inlaw does that!nice recipe

  13. what a gorgeous entry lav... it definately looks colourful and healthy :)

  14. Asha, you must try it. It's a bit more work than usual curries but well worth the effort.

    Sig, Thank you! :)

    Kajal, do post your recipe soon. Happy Diwali to you too.. Hope you had a good time.

    Cynthia, they are my favorite too. I can eat several spoonfuls of the cooked dhal before I even mix with the beans.

    TBC, you ought to try it. Our diwali was good, had a close friend from school visit us so lots of chatting and catching up. How was yours?

    Seema, true.. i do like this version better than the steamed. I haven't made steamed for several years now since this works pretty well.

    Thank you Latha maami for your kind words.

    MT, it's so good to see you in my blog. I agree with you on the diff. in taste this brings about.

    Thank you KayKat and Padmaja.

    Rajitha, most definitely.. otherwise, this may require more oil and will be a pain. My mom always uses kothavarangai but since i don't find it all the time, i started using beans and now it's hardly kothavarangai.. :)

    Nags, what a coincidence that is. Hope you get to try it some day.

    Easycrafts, you are so right.. that is a very good combination.

    Thank you Kalva and Sia for your sweet comments.

  15. wow thats so colorful....mouth watering...

  16. d-lish!
    lovely yellow/green color combo and so nutritious to boot!
    btw, u don't hv to wait till next diwali to try the halwa, can make it anytime ;) it uses minimal ghee and sugar to taste:) enjoy....

  17. I was on my blog-hopping venture like everyday about what to make today for dinner for 'S' and my quest ended at ur blog laavanya.. "Spinach Paruppu Usili' it is .. thanks dear :)

  18. This is one of my favs Laavanya. But I've made it only with channa dal. Will try it your way next time. Your pic made me hungry. Looks so good.

  19. I gotta make vatral kuzhambu soon. God, is this tempting or what?

  20. Laavanya, see, I am already learning so much! Never would think to soak and grind and fry toor dal -- I always turn it into sambhar ;)
    This usili looks so delicious, and I have some frozen green beans I could use? Thanks so much for this great JFI recipe! :)

  21. looks lovely and different!!! I have a similar dish on my blog with methi leaves... :)

  22. It goes well with mor kuzhambhu... My favourite recipe... Thanks for the tip about cooking dhal..

  23. I have never ate this, but it looks so good

  24. Thank you Shanti.

    Richa, you are right abt your halwa.. Will try it sooner. Thanks.

    Hey Siri.. Thanks. Hope you liked the spinach paruppu usili. Let me know how it turned out. I've never made this with spinach before.

    Kribha, Oh that is new to me. I've not tried with channa dhal before.

    Thank you Sagari & Suganya.

    Linda, am sure you'll love the taste of this. I have always preferred fresh green beans to make this... However there are other vegs you can use like Bell Pepper, Cluster Beans etc. to make usili.

    Methi and this must be wonderful. Thanks Ramya.

    Anu, I too love this with morkuzhambu.

    Happy Cook, do try this sometime. It's a bit of a procedure but well worth it.

  25. Nice one. If you steam cook the dhal after grinding, it will not take too much of oil.

  26. What is that PAM you have mentioned in your recipe? (When it gets too sticky, you use PAM...)

  27. Hi Sangee, PAM is a no-stick oil spray found in the US. Here's a link:


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