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This is one more simple and flavorful very tasty sabzi and perfect for Curd Rice & Rasam Rice. In language of Hindi all dry side dishes are called as Sabzi and in language of Tamil called as "Poriyal"
Ingredients:
- 1 Cup Chopped Fresh string /green Beans
- 3 to 4 Green Chillies
- 1 tbsp Coconut grated
- 1/4 tsp Turmeric Powder
- 1 tsp Mustard Seeds
- 2 tsp Urad Dal / Split White Lentils (grown in Indian subcontinent- Available in
Indian Store)
- A pinch of asafoetida/Hing
- Salt to taste
- Oil
Time Required: 15 mins.
Method:
Step 01) Wash and chop the fresh green beans into small pieces
Step 02) Pressure cook the beans with 1/2 of cup of water for 1 whistles.
Step 03) Blend the grated coconut and green chilies and keep it aside.
Step 04) Heat oil in a pan, add seasoning seeds allow them to splutter.
Step 05) Add boiled beans, salt, turmeric and hing/ asafoetida mix well and saute for 2 minutes
.
Step 06) Add the above blended mixture and mix well.
Step 07) Adjust the salt if any.
Serving: Serve with Curd Rice or Rasam rice or even with steamed plain rice.
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Paruppu Usili are has been in my 'to do' list since long. I thought it is time consuming and postponing it for a while. If you followed the precooking preparation it becomes too easy and now i make it quite often. The secret is when you set the rice in a cooker, follow the 3rd step and you are half done. It is very healthy and delicious usili and it goes very well with rasam, sambar, mor kuzhambu and even with curd rice. This is a traditional south Indian side dish for rice.
Paruppu Usili - In language of Tamil -> Paruppu means Lentils and Usili is boiled vegetables are mixed with cooked crumbled lentils. In this recipe i used string beans
Ingredients:
- 15 to 20 green string Beans (nicely chopped)
- 1 cup chana dal / Split Black Chickpeas
- 4 to 5 nos. Whole red chilies
- 1 tsp Haldi/Turmeric powder
- salt to taste
- Oil
For seasoning:
- 1 tbsp Mustard seeds
- 1 tbsp Jeera/Cumin seeds
- 2 tsp urad dal/ White Lentils (grown in Indian subcontinent- Available in Indian Store)
- 1 tsp Asafoetida / Hing
Time Required: 25 mins
Method:
1. Soak chana dal and red chilies for 2 hour and then roughly grind with adding haldi/turmeric powder and salt
2. Wash the beans thoroughly and Chop it into fine pieces.
3. In a pressure cooker cook both the blended mixture and beans separately in different vessels
4. Heat 2 tsp of oil in a non-stick pan. Add hing, mustard seeds when it splutter, add urad dal. Then add the crumbled dal mixture. Fry well till the mixture gets little roasted. Add the cooked beans to it and mix well with the dal mixture and cook for another 2 to 3 mins.
Serving: It goes very well with rasam, sambar and mor kozhambhu rice.
As I am vegetarian I always look for the veg. items in Chinese buffet too. This one became my favorite. In Chinese Restaurants, they use many sauces I just tweaked it as per my style.
Ingredients:
- Fresh Green String beans - 15 to 20 nos.
- Potato 1 grated
- Dried red chilies 3-5
- Ginger and garlic paste 1 tsp each
- Sugar 1/2 tsp
- Garam Masala Powder - 1 tsp (Mixture of many Indian spices - Available in Indian
store)
- Oil for deep frying
- Salt to Taste
Time Required: 15 mins
Method:
Step 01) Heat up a wok with enough oil for deep frying
Step 02) When the oil gets smoky hot, drop the string beans into the oil and quickly fry them, just wrinkled skin of beans is enough, immediately transfer them in to paper towel to absorb the excess oil
Step 03) In the same pan, add dried red chilies, chopped garlic & ginger paste and saute for 1 min.
Step 04) Add grated potato, salt, garam masala and stir-fry until potato color turn to little brown & crispy and lastly add the string beans and mix it nicely so that all potato and masalas are coated evenly to beans.
Step 05) Serve with chapati.
