BEANS PARUPPU USILI

 BEANS PARUPPU USILI 

French Beans is perhaps one of the most commonly available vegetables in India. It is used in cuisines of different parts of the country. They have numerous health benefits as detailed in this article in WebMD. 

Elsewhere in this blog, you will find other recipes for dishes made with French Beans, such as:-

• French Beans Stir Fry
• Beans Talasani
• Beans Poriyal
• French Beans and Garlic
• Farasbi chi Sabzi 

Today's recipes is for a side dish made with French Beans and lentils. This is commonly made in  Tamilnadu and I learnt this from one of my aunts who lived there for many years. 

I make this once in a while and we usually have this with steamed rice and Mor Kuzhambu. 

Ingredients:- 

• French Beans, 250 gms
• Toor Dal, 1/4 cup
• Chana Dal 1/4 cup 
• Byadgi Whole Red Chillies,4-5 
• Turmeric Powder, 1/4 tsp
• Asafoetida (Hing), 1/8 tsp
• Salt, to taste
• Oil, for greasing the moulds 

For Seasoning :

• Mustard Seeds, 1/2 tsp
• Urad Dal, 1/2 tsp
• Curry Leaves, 1 sprig
• Oil, 2-3 tbsp 

Method:-

Wash the French beans, de-string them and chop them fine

Steam cook the beans with a little salt and 2 tbsp of water till done.  Once it cools, remove from the steamer and keep aside.  

Wash and soak the two dals together in adequate water for 2 hours

Drain the water fully and transfer the dals to a mixer jar

Grind the dals along with dried red chillies, turmeric powder, asafoetida and salt to a coarse paste without adding any water 

(It is useful to start grinding in the pulse mode to get a coarse paste)

Grease the idli moulds, fill them with the coarse paste and steam it for about 10-12 minutes

Once cool, de-mould  and crumble them with your fingers. Keep aside

Heat oil in a thick bottomed kadhai and on medium heat add the mustard seeds, when they splutter add the urad dal and sauté till the urad dal changes colour

To this add the curry leaves and sauté for a few seconds

Now add the crumble made with steamed dals and mix well

Cook on medium heat for 2-3 minutes

Then add the cooked beans and mix well 

Check for salt and add if required

Cover and cook for 2-3 minutes on medium heat 

Switch off the gas and transfer the Beans Paruppu Usili to a serving bowl 

Serve with steamed rice and Mor Kuzhambu 

BEANS TALASANI

BEANS TALASANI

In our Konkani GSB cooking, Talasanis are like our upkaris or vegetable stir frys, but they generally require a little more oil. Elsewhere in this blog you will find the recipe for Tendle Talasani which is made with ivy gourd.

For making any talasani, you can use either red chilli powder or red chillies broken into halves for seasoning. I have chosen to use red chilli powder. As is evident, you can vary the amount of red chilli powder as per your taste.

This Beans Talasani goes well with rice and dhal.

Ingredients:

• French Beans, 250 gms
• Garlic pods, 10
• Chilli Powder, 1 tsp or Red Chillies (broken into halves), 2
• Salt, to taste
• Oil, 1 tbsp

Method:

Wash and de-string the beans. Cut them diagonally into 1 " pieces.

Lightly crush the garlic pods

Heat oil in a thick-bottomed kadhai, and when it gets heated add the crushed garlic and saute till they give off a good aroma and they turn golden brown

Lower the heat and add the chilli powder

Mix well and take care the chilli powder does not get burnt

Add the beans and salt, mix well and cook covered over medium flame, (there is no need to add water) stirring from time to time till the beans get cooked