Category Archives: Poriyal

Beans Paruppu Usili

Beans is one vegetable, I don’t make very often, not that I don’t like it but only because I am too lazy to sit and cut them to small even size pieces. But every time I make the usili I prefer adding beans to it, as it not only tastes nice but the green and yellow color on the plater looks nice as well..:)


The paruppu usili is one dish which I make every time I make a spicy kuzhambu. I make it specially for the paruppu urundai kuzhambu and the mocha kottai kuzhambu or even the poondu kuzhambu.  For the usili,  I have added beans but you can make them with other vegetables too like cluster beans, banana flower, long beans, broad beans.



Beans                                                                                       –              250 gms

Onions                                                                                     –              1 no.

Mustard seeds                                                                          –              1 tsp

Saunf                                                                                       –              ½ tsp

Curry leaves                                                                              –              1-2 sprigs

Oil                                                                                           –              1 tbsp

To grind:

Channa dhal (soaked)                                                               –              ½ cup

Red chillies                                                                             –              4-5 nos

Jeera                                                                                      –              1 tsp

Asafoetida                                                                               –              a pinch



Wash and cut the beans to small pieces.

Cook the beans with some salt by either steaming them or boil them in water.

Soak the Channa dhal for at least 30 mins. Grind the soaked Channa dhal with red chillies, salt, jeera, asafoetida to a coarse paste. Do not add water to the mixture while grinding.

Make small balls of this mixture and steam them for 5-10 minutes, for the dhal mixture to get cooked.

Remove the dhal mixture from the steamer and crumble the mixture. They would resemble wet sand.


Heat a pan with oil and add mustard seeds and wait for them to sputter.

When they do, add saunf, curry leaves and the onions and sauté them well, till the onions have turned slightly pink in color.

Now add the steamed / cooked beans and sauté.

Add the crumbled dhal mixture and sauté for 5-10 minutes.

Remove from heat and serve.



I have added saunf because I like the flavor, if u do not like it, you can avoid the same.

Steaming the beans would retain the color, than boiling it.

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Posted by on August 5, 2014 in Poriyal, Vegetarian Dishes