Long beans parupu usli This is a simple side dish made with fresh veggies and lentils/dals. I have not heard of a single person who does not like parupu usli! There are different ways of making this dish. Some peope like to add all the lentils, pressure cook them and then make usli. However the method we use at home is very simple.
Beans parupu usli is the most popular type. You can make parupusli with beans, avaraka (flat broad beans), kothoranga(cluster beans), cabbage, vazhapoo (banana flower), paithanga (long beans), podalangai (snake gourd), vendaka (ladies finger/ okra).
Ingredients:
1/2 -3/4 cup toor dal
4 red dried chillies
2 cups finely chopped veggies (use any veggie mentioned above)
salt
turmeric 1/8 sp
hing 2-3 dashes
oil 4-5 tbsp
mustard seeds 1 tsp
Procedure:
Soak toor dal overnight (or for 1-2 hrs till soft) with sufficient water. Cook the vegetable separately with salt. Grind the soaked dal with red chillies, turmeric and hing. Make sure that the paste is not watery. It should be like a thick paste. Don't make it very smooth. Let it be partly coarse (something like a thogayal).
Add oil in a kadai. Splutter mustard seeds. Add the dal mixture. Saute well. slowly, you will notice that the mixture gets dry. Continue mixing with a flat spatula. Add more oil if necessary. The usli will automatically start forming. Don't overcook and make it too powdery. Add the cooked vegetable. Mix evenly and simmer for 2 minutes.
Note: Most veggies can be boiled before adding. However saute well ladiesfinger/okra and podalanga(snake gourd) before adding...
Beans parupu usli is the most popular type. You can make parupusli with beans, avaraka (flat broad beans), kothoranga(cluster beans), cabbage, vazhapoo (banana flower), paithanga (long beans), podalangai (snake gourd), vendaka (ladies finger/ okra).
Ingredients:
1/2 -3/4 cup toor dal
4 red dried chillies
2 cups finely chopped veggies (use any veggie mentioned above)
salt
turmeric 1/8 sp
hing 2-3 dashes
oil 4-5 tbsp
mustard seeds 1 tsp
Procedure:
Soak toor dal overnight (or for 1-2 hrs till soft) with sufficient water. Cook the vegetable separately with salt. Grind the soaked dal with red chillies, turmeric and hing. Make sure that the paste is not watery. It should be like a thick paste. Don't make it very smooth. Let it be partly coarse (something like a thogayal).
Add oil in a kadai. Splutter mustard seeds. Add the dal mixture. Saute well. slowly, you will notice that the mixture gets dry. Continue mixing with a flat spatula. Add more oil if necessary. The usli will automatically start forming. Don't overcook and make it too powdery. Add the cooked vegetable. Mix evenly and simmer for 2 minutes.
Note: Most veggies can be boiled before adding. However saute well ladiesfinger/okra and podalanga(snake gourd) before adding...
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