Friday, January 23, 2009

Beans Paruppu Usli and Thakali Rasam

It has been a long time since I had made paruppu usli - my husband's all time favourite. Now because of the blog he got to have it for lunch. I thought I will blog this recipe as it would help all those people who like this stuff but don't know how to make it.

Thakali Rasam:


Tamarind / Tamarind Paste (1/2 teaspoon)
Toor Dal -4 tablespoons
Tomato -1
Green Chilly - 1
Rasam powder - 1 to 1/2 teaspoons
LG Peringayam/ Aesofotida - 1/2 teaspoon
corriander leaves
mustard and jeera seeds, ghee and jeera powder for tempering the Rasam


Pressure cook the dal with 1 cup water for 5 whistles. For bachelors who don't have cooker but might have a rice cooker, pour 1 to 2 cups of water in the rice cooker vessel. Use a smaller vessel with paruppu in water and place it in the rice cooker. Cook the paruppu in rice cooker till you feel it can me mashed smoothly. Put the Tamarind in hot water and let it dissolve. once it cools mash the tamarind with your hands and let the paste out. Remove all the hard parts of the tamarind. We need only the tamarind juice for the rasam. If you are using the tamarind paste then just heat the vessel with water and add the tamarind paste to it. In the Vessel add the cut tomatoes, green chilly, LG peringayam/ aesofotida powder, rasam powder, salt and let it boil.

Once the raw smell of the rasam powder and the Tamarind is gone then add the dal water. The boiled dal remaining in the cup should be mashed into a smooth paste.

Add this paste too. Add 2 more cups of water and boil.

Once the rasam comes to a boil, add fresh cut corriander leaves switch off the gas. Heat a pan with little ghee and let the mustard seeds and jeera seeds splutter. Add little jeera powder to this...........and pour it onto the rasam.

So the Rasam is ready to eat.

Beans Paruppu Usli:


Fresh Beans/ Frozen Beans (for Bachelors this might be easier to cook with)
Toor Dal 1/2 cup
Moong Dal 1/2 cup
1 tablespoon rice
Red Chillies - 2 or 3 ( u can add 2 more if you like it spicier)
curry leaves
LG peringayam/ Aesofotida
turmeric powder - a pinch


Soak the dals, rice , red chillies in water for 2 hours. Blend it in a mixie by adding some aesofotida powder, salt, turmeric powder and curry leaves.

Use the idly tray, bursh with little oil and pour the mixture and steam them as you would make idlys.

Once they r cool try and crumble them. If you face difficulty doing that then just put them in the mixie and run on the 1st power itself.

Cut the Beans into small pieces and use a glad steam bag to steam it in the microwave.

Heat the pan and add oil. Add the steamed beans and little slat and saute them.

Remove them from the heat and keep them separately. In the same pan heat some more oil. Add Urad dal, Chana Dal, mustard seed and curry leaves. Once they splutter and the crumbled dal mixture to it.

Stir enough for the mixture to cook and become crisp. Add little salt to it.

Then once your dal reaches your level of crispiness add the beans and stir again and stop.

Serve the hot Thakkali rasam with Beans Paruppu usli and Steamed Rice. Indeed a wonderful lunch menu for all those south indian food cravers :)

Post Edit From Rums: Traditionally, only Toor Dal is used in Usili. However, some elders from our family use 3/4 measure of Toor and 1/4 measure of Channa dal. The Channa dal brings out a more crunchy and crispy texture.

1 comment:

  1. Looks great. My rasam is a little bit more spicier. Rasam powder recipe will soon follow and a post with tips too :) I have some recipes in mind, but can't make them now - S and I have to get back to the right frame of mind... you know what I mean.