Beans Paruppu Usili – Dry curry with lentils and string beans

Background:

K and I love the Paruppu Usili/Morkuzhambu combo. So much so it is our weekend ritual. It defines our idea of a good Saturday or Sunday. Feast on this exotic combination and wrap up the afternoon with a siesta. Because usili takes a good amount of work compared to the other dry curries we make, it is accorded a special place on our Menu Honor Roll.

Stuff you will need:

Green string beans – 2 lb – chopped into small bits
1 cup – thuvar dhal
1 cup – mix of channa dhal/moong dhal and urad dhal
Salt to taste
Long Red chillies – 10
Asafoetida – 1 tsp
Mustard seeds – 1 tsp
Oil – 2 tbsps
Turmeric – 1 tsp

How to make it?

Cook beans with salt and set aside. Soak the dhals together for about an hour and grind with red chillies, salt and asafoetida using little water. Steam the ground dhal paste using idli plates. Remove, cool and crumble.

In a big kadai or wok, heat a generous measure of oil. When heated, add mustard seeds and wait till the pop. Add the crumbled dhal paste and fry till golden brown and dry. When done, add the drained cooked beans and mix in. Cook on low heat for about five minutes when the curry comes together. Taste and add salt if necessary.

Serves four

Special Notes:

Paruppu usili can be had all by itself or as a side with rice and morkuzhambu.

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One thought on “Beans Paruppu Usili – Dry curry with lentils and string beans

  1. I have been craving this for a long time now. have not gotten around to making this yet. How about including pictures in your recipes? A picture speaks a thousand words and am sure pictures of what you cook are enticing enuf for us to break out in hunger….:-)

  2. @UL: Will make it for a get-together if we ever have one 🙂

    @Arch: I do have pics but this theme in WordPress is not greatly suited for pics. The effort involved in resizing and uploading pics made me swear off pics for this blog. Will make an attempt though.

  3. Pingback: Morkuzhambu - Buttermilk gravy spiced with coconut and cumin « A Reluctant Chef

  4. There is a healthier version. The only change is that when the dhal paste is steamed, let it cool off and keep in the freezer for about 30mins in a closed bowl. This will make it more crispy and you don’t need that ‘generous’ quantity of oil as earlier. Try it out!

  5. Pingback: Morkuzhambu - Buttermilk gravy spiced with coconut and cumin | A Reluctant Chef

  6. Pingback: Morkuzhambu - Buttermilk gravy spiced with coconut and cumin | A Reluctant Chef

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