Cluster Beans with lentil crumble. (Kothavarangai Paruppu Usili)

 This is a classic South Indian dish prepared usually with cluster beans (kothvarangai) and regular beans too.
Many have started making paruppu usili with their favourite vegetables.

This is a quintessentially South Indian dish which features regularly in the lunch platter.
Apart from being very nutritious and filling this enhances the taste of vegetables. The usual gravy or accompaniment for this dish is the Mor kootan/mor kuzhambu and together they make a classic lunch combination.

Parupu usili can be made with flat beans, green beans, capsicums too.








Soak the bengal gram dal/tuvar dal in water for an hour and roughly grind with 2 small red chillies,salt,asafoetida/hing powder.
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The coarsely ground paste will appear like this.
Take a plate and grease it lightly and spread the coarse paste on the plate as shown to be steamed in Idli cooker or steamed in microwave.





After 10 minutes check whether the coarse dal paste has been cooked, it will appear shiny and not stick to your hand.



Take out the steamed ground dal paste and let cool for sometime.



When cooled you can crumble the ground dal with your fingers into bits of smaller lumps.



Add it to the cooked cluster beans and stir well.
Adjust the salt.








Ingredients:

Keep the dals washed and soaked in water for an hour.Then drain the dals from water completely and grind coarsely with red chillis,salt,asafoetida powder, and little turmeric powder. The coarse  paste should appear grainy.See the pic.

Keep this aside.

While the dals are soaking you can cook the cluster beans.Take a broad pan, put some oil and add the mustard seed,split black gram,red chilli and then add the chopped cluster beans.

Add little salt and sprinkle some water to  cook the cluster beans. When the beans are cooked well and almost dry add the steamed cooked, crumbled dal mixture to the beans and stir well for 2 minutes.The paruppu usili is done. Serve with rice and Mor kootan/mor kuzhambu.

Adding a short cut






In the above pic you can see that I have used a nonstick greased pan to cook the coarsely ground paste of lentils and patted on the hot pan lightly just like we do for dosa or adai, apply little drops of oil around the edges to get nice brown crispy texture. It will take some time to cook, so reduce flame and flip and cook on other side.
Remove and let cool completely. When cooled crumble hte lentil adai or dosa and use it for the parup usili beans. You can also break up the dosa in to smaller  pieces and run in  a dry mixie to get a even coarse  crumble.

By this method, you save time, minimum oil and no need to waste time by steaming as is normally done.
But do not spread the batter thinly like we do for dosa, instead, just place the coarse batter in the hot pan, pat lightly to spread, let it cook, flip and cook other side.