Parupusli, name itself takes me to my Mom’s place. The whole house will be aromatic with her cooking. Its been long since i made usli. Got some fresh beans @ home so decided to make it today. Besides When i make usli i pack it as a Side-dish for the breakfast too. Saves My Time!!!!!!!!!!!!
2 cups chopped beans
1 cup of toor/tuvar dal
5-6nos red chillies
one tight fist curry leaves
a pinch of hing
3-4 tbsp oil (Be generoussssssssssssss)
1-1/2 tsp mustard seeds
a pinch of turmeric
Soak tuvar dal for half an hour. Grind the soaked dal, red chillies, curry leaves and hing. Add no water. let it be not so fine paste, lil coarse will be fine. It should of the masala vada batter consistency.In case it bcomes watery, jus add some besan flour.
Heat oil in a kadai, be generous. splutter mustard seeds, add turmeric and some curry leaves.Now add the tuvar dal batter. stir and cook. Let it cook. you can see the raw color changing to a golden yellow.
Add some oil, if necessary.
It takes about 5-6 minutes for the tuvar mixture to cook. Well cooked usli has no moisture/water, has a crumbled texture.
Now add chopped beans. check the salt. Keep the flame low, cover and cook.Stir often to avoid burning. Take it of the flame when the beans is cooked.
Beans can also be pre-cooked and add it here, but i have used uncooked beans. In case of using cooked beans, pls do strain the excess water and add it to the usli.
you can make parupusli using Fresh Methi leaves, Banana Flower, Cabbage and even Bitter gourd.
Goes great with Rasam Saadam.