Usually we do parupu usili using bengal gram / kadalai parupu
I saw this recipe in TV which showed the same using moong dhal
This is an excellent accompaniment for Vathakuzhambu or Mor Kuzhambu rice
Ingredients
Part 1 - Curry
I saw this recipe in TV which showed the same using moong dhal
This is an excellent accompaniment for Vathakuzhambu or Mor Kuzhambu rice
Ingredients
Part 1 - Curry
- Beans - 300 g (cut into small pieces)
- Coconut oil - 2 tablespoons
- Mustard seeds - 1 teaspoon
- Curry leaves - 2 or 3
- Red Chilly - 1
- Salt - 1 teaspoon
- Grated coconut - garnish
- Moong dhal - 1/2 cup or 150 g
- Red chilly - 2
- Green chilly - 1
- Cumin seeds - 1/ 2 teaspoon
- Salt - 1/4 teaspoon
- Turmeric - 1/2 teaspoon
Method
Step 1 - Usili Preparation
- Soak moong dhal, red chilly, green chilly and cumin seeds for about 1/2 hour
- Drain the water but do not discard the drained water
- Grind the soaked items to a thick paste and use the drained water while grinding
- Add salt, turmeric to this batter and mix well
Step 2 - Steaming
- In a idly stand / steamer steam the ground batter for 10 minutes
- Also steam the chopped beans
- Insert a knife / spoon to the cooked dhal and check.It should come out clean Otherwise cook for some more time
- Cool the steamed dhal and crumble it using fingers
Step 3 - Beans Parupu Usili
- Heat coconut oil in a kadai.Season with mustard seeds, curry leaves, red chilly and hing
- Saute the crumbled dhal / usili
- Add beans and put salt.Mix well
- Keep it closed for 2 minutes
- Garnish with grated coconut and switch off the stove
Beans Paasi Parupu Usili is ready to serve
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