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Green Beans Parupu Usli

Green beans parupu usli
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Green Beans Parupu Usli Recipe, How To Make Green Beans Parupu Usli Recipe

How to makeGreen beans parupu usli?How to cookGreen beans parupu usli?Learn the recipeGreen beans parupu usliby vahchef.For all recipes visit

About Recipe

How to make Green beans parupu usli

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Green beans parupu usli
Author : Vahchef
Main Ingredient : Beans
Servings : 0 persons
Published date : November 05, 2016

Ingredients used in Green beans parupu usli
• Curry leaves - 4-5 numbers.
• Hing (asafoetida) - 1/4 teaspoons.
• Oil - 3 tablespoons.
• Red chillies flakes - 1 tablespoons.
• Tur dal - 1 cup.
• Beans (french beans) - 1 pound.
• Mustard seeds - 1 teaspoons.
• Cumin seeds - 1 teaspoons.
• Turmeric powder - 1 teaspoons.
1) Wash the tur dal and soak in some water. Just add water enough to soak the dal completely. This may take 3-4 hrs or you may keep it overnight. 2) Drain the water and then grind in a blender along with hing and some salt to taste adding very little water to a thick consistency. 3) Chop beans to 1/2 cm thickness. Pressure cook the dal and the beans in 2 separate containers - 2 whistles should be good. Do not add water in the beans. 4) Once done, remove the cooked dal and roughly break with your hands or a spatula to small pieces. Now heat some oil and add mustard seeds. After it sputters, add cumin seeds and curry leaves. Add red chilli flakes and turmeric powder. 5) Mix the dal in this well and roast on medium high flame till the dal becomes a little brown and gets a little crispy. It will take about 10 mins. If you use a non-stick vessel it will prevent the dal from sticking to the bottom of the pan. 6) Then, add the cooked beans and mix well. You may add a tsp of sugar to the beans and some salt to bring out the taste. Serve will sambhar and rice.

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vahuser Posted on Wed Dec 10 2008

I tried out dis dish n it came out well...D only confusion was proper quantity of salt has to be added while grinding d dal..coz later after cooking it becomes hard n crisp n does not absorb salt..Thats it but its a nice side dish with both Rasam n S

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