KOTHAVARANGAI (cluster beans) PARUPPU USILI

Kothavarangai (cluster beans) paruppu usili is a traditional South Indian (Tamil Brahmin) dish and  goes well with Mor Kuzhambu, Vatha Kuzhambu or Rasam. Paruppu usili is nothing but, protein-rich dal is soaked, coarsely ground, steamed, crumbled and then added to the veggies. The tasty and healthy paruppu usili is simple and easy to make. The fiber-packed cluster beans has reasonable amount of protein, calcium and phosphorous, and and it is highly recommended to include in your diet.

PREPARATION TIME : 10 minutes 

COOKING TIME         : 15 minutes

INGREDIENTS: (serves 4 persons)

• Kothavarangai/cluster beans      - 250 gm
• Onion medium size                       - 1
• salt 

For coarse grinding:

• Soaked Toor dal                       - 50 gm
• Red chillies                               - 5
• Fennel seeds/saunf/sombu   - 1 spoon
• Cumin seeds/jeera                  - 1 spoon

For tempering:

• Oil                         - 2 spoon
• Mustard seeds   - 1 spoon
• Urad dal              - 1 spoon
• Curry leaves        - 6-8 leaves

DIRECTIONS:

1. Trim the edges and cut the cluster beans finely. Soak the toor dal for at least 1 hour. Get ready with all the ingredients.

2. Wash the cluster beans well and boil it. Once the cluster beans gets cooked (turns soft). Remove and drain the water.

3. Firstly, grind red chillies, salt, fennel seeds and jeera with 2 spoons of water in a mixie.

4. Add the soaked dal to the mixie and grind coarsely. (Note: Do not add water.)

5. Make small balls using coarsely grind mixture and steam/cook in idli cooker for 8-10 minutes. (Tip: Grease oil in idli plate to avoid stickiness of dal mixture.)

6. Transfer the cooked balls to the plate and crumble with your hands.

7. Heat oil in a kadai. Add mustard seeds, urad dal and curry leaves. Let them crackle.

8. Add finely chopped onions and little salt. Saute well until onions turns translucent. (Note: Already we have added some salt while grinding red chillies.)

9. Add the cooked cluster beans and mix well.

10. Add the crumbled dal mixture to the kadai. Cook for 5-8 minutes or until the dal mixture blends well with the veggies. (Tip: The dal mixture slightly gets roasted and turns light brown.)

ADDITIONAL TIPS:

=> I used 50 gm toor dal. You can also use combination of 25 gm toor dal and 25 gm chana dal.

=> The specified quantity of red chillies is sufficient for me. If you need more or less spicy, adjust the quantity accordingly.

=> You can also make this paruppu usili using veggies like green beans and cabbage.

=> You can also add 1/2 spoon turmeric powder and 1/4 spoon asafoetida while sauteing onions. Its optional.

=> You can also add crumbled dal mixture first and roast for 5 minutes and then add cooked cluster beans and mix well.