Beans Paruppu Usili | Side dish for Sambar Rice | Side Dishes | Easy side dishes for Rice | South Indian side dish

Beans Paruppu Usili is one of the recipe which I learnt after coming to blogging. I have tasted this only in hotels and have liked it but never thought I should prepare at home and don't know why. Two months back, while browsing for U recipes, got this recipe and first time I did in my life. Everyone in my family loved it a lot and it was a great hit in our family and my kids even asked one more time. I was so happy I tried this finally. This is easy and simple recipe and you can do it in any kind of beans. Lets see how to make this yummy and healthy Beans Paruppu Usili Recipe.

How to make Beans Paruppu Usili Recipe

Preparation time: 30 min | Cook Time: 10min | Serves:4
Recipe Category: Side dish | Recipe Cuisine: South Indian

Ingredients

• Bean - 150 gms
• Water - as needed for cooking beans
• Turmeric powder - a pinch
• Salt - a pinch

To grind

• Bengal gram - 1/2 cup
• Toor dal - 1/2 cup
• Green chilles - 2
• Asafoeditda - a pinch
• Cumin seeds - 1/4 tsp
• Salt - as per taste

To Temper

• Oil - 1 tsp
• Mustard seeds - 2 pinch
• Urud dal - 1/2 tsp
• Curry leaves - few

Method

1. Soak bengal gram and toor dal for an hour. After that, change to food processor or mixer.
2. Add the salt, cumin seeds, green chillies, asafoetida and grind to a coarse paste. (if you want add just 1 tsp of water from the soaked water.)
3. Take the idli plates and grease it with little oil, as we do it for idlis. Fill the ground paste in this and steam it for 10 min. Remove it from the idli plates and let it cool down completely. After cooling down, just crumble the steamed grams and keep aside.
4. In the mean time, wash and cut the beans in to small as shown below.
5. In a bowl, add water, beans and a pinch of turmeric powder and salt and let the beans cook fully.
6. In a another pan, add oil, and when hot, add the mustard seeds, urud dal, and when the mustard seeds splutter, add the curry leaves and fry for a minute. Add the crumbled dal and mix it.
7. Add the cooked beans and mix them well. Beans Paruppu Usili is ready to be served.

Yummy and healthy Bean Paruppu Usili is ready.  A Tasty accompaniment for Rasam Rice or Sambar Rice.

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How to make Spicy Potato Roast | Urulai Varuval | Spicy Aloo Roast | Side Dish for Rice | Potato Recipes

Spicy Potato Roast / Urulai Varuval / Aloo Roast is one of the dish, which I never say no. I love anything and everything made up of potatoes. This roast is the one which I used to make it often but somehow could not click pictures and post it. This is really a spicy dish if you follow the same measurements but I feel when taken with any rasam sadam or curd rice, the spiciness is still ok.  If you want less spicy reduce the measurement as per ur taste buds. Now to the recipe of Spicy Potato Roast / Aloo Roast / Urulai Varuval.

You can also check other potato recipes
Dry Potato Fry
Potato Masala
Potato Poriyal
Potato Stew
Potato kurma
Potato Peas Pulav

Ingredients 

• Potato - 4 (medium sized)
• Rice flour - 2 tbsp
• Chilli power - 2 tsp 
• Coriander powder - 1.5 tsp
• Cumin powder - 1 tsp
• Turmeric powder - 1/5 tsp
• Garam masala - 1/2 tsp
• Fennel seeds - 1/4 tsp
• Salt - 1/2 tap or as per taste
• Oil - 3 tsp

Method

1. Boil the potatoes and peel off the skin. Let it cool down. Cut into cubes.

2. Add the rice flour and mix thoroughly so that potatoes are well coated with rice flour. Keep aside.
3. Mix all the powders and keep it aside.br />

4. In a vessel or kadai, add the oil. When the oil is hot add the mustard seeds, urud dal and fennel seeds. When the mustard splutters, add all mixed powders immediately and mix well. Take care not to burn the powders. So keep the flame in low and do this process.

5. Now add the rice coated potatoes to the kadai and mix it well with a spatula taking care not to break the potatoes to small pieces.

6. When the potatoes are well coated with the masala, switch off the stove and serve with rasam Sadham or curd Sadham.

Notes:

1. I used Everest chilli powder and spiciness suits well for our taste buds. So you can increase or decrease the chilli powder accordingly. 

2. Do not add any water in this procedure. You should cook the potatoes well but don't make it very soft. 

Pudalangai Poriyal | Snake gourd Stir fry | How to make Pudalangai Poriyal | Pudalangai Recipes | Poriyal Recipes | Side dishes for Rice

Pudalangai / Snakegourd is one of easy to cook vegetable. Today I prepared the Pudalangai Poriyal / Snake gourd Stir Fry. I love this vegetable because of its simplicity and its health benefits. I paired it with sambar sadham and it really goes well with it. Now to the recipe...

How to make Pudalangai Poriyal

Preparation time: 10 min | Cook Time: 15 min | Serves: 4

Recipe Category: Side dish | Recipe Cuisine: South Indian

Ingredients

• Pudalangai / Snake gourd - 1
• Channa dal / Bengal gram - 3 tsp
• Mustard seeds - a pinch
• Urud dal - 1 tsp
• Dry red chillies - 4
• Onion - 1 medium chopped finely
• Coconut - 1/4 cup (grated)
• Curry leaves - few
• Oil - 2 tsp
• Salt - as per taste

Method

1. Wash the snakegourd and scrape the outer skin with the knife.
2. Cut lengthwise and remove the seeds. Then cut the snakegourd into small pieces as shown.

3. In a small pan, wash and pressure cook the channa dal / bengal gram with little turmeric for 1 or 2 whistle. Do not overcook it, as it may turn mushy. It should look as shown in the below picture (cooked dal)

4. In a kadai / wok, add the oil, and when it is hot, add the mustard seeds, urud dal, curry leaves, red chillies and onion one by one as mentioned.
5. Cook till onion are half cooked.
6. Add in the snake gourd and channa dal and mix well.

7. You can sprinkle some water while cooking to for the snake gourd to get cooked. Take care not to add more.
8. When they are done, add in the grated/shredded coconut and mix well.
9. Cook for another 2 to 3 min and switch off the stove.

10. Serve it as a side dish for rasam sadam or sambar sadam as I do.

You can also check

Snake gourd Kootu

Ladies finger fry is always my favorite fry from my childhood till now. Now my children also loves it. I prepare the same method how my mom cooked. It just tastes awesome and sometimes, I used to eat only this fry without any rice. I like this vendakkai varuval when it becomes slightly black in colour rather than greenish colour.


You can view other ladies finger recipes below
Vendakkai puli kuzhambu
Crispy ladies finger fry

Vendakkai Varuval / Ladies Finger Fry

Preparation time: 10 min | Cook Time: 18 min | Serves: 4

Recipe Category: Side dish | Recipe Cuisine: South Indian

Ingredients

• Ladies finger – ½ kg
• Red chilli powder – 1 tsp
• Coriander powder – ¾ tsp
• Turmeric powder – ½ tsp
• Sal as per taste
• Oil for frying around  1.5 tbsp
• Mustard seeds – a pinch
• Black gram – ½ tsp

Method

1. Wash and Cut the ladies finger into small same sized pieces.

2. In the kadai, add 2 tsp oil, mustard seeds black gram. When the seeds start spluttering, add the ladies finger and start frying. Fry till the green color starts to become dark green colour ( may take 10 mts atleast). Now add the Powders and the salt and again start frying.

3. It might take another 5 to 7 min, to get our consistency as shown below. When the oil starts coming out of the veggie, switch off the stove and serve.

4. Serve hot with sambar rice or rasam satham.

My old photo

Notes:
1. Always wash the ladies finger first, before cutting it.
2. Let the ladies finger gets cooked nicely, before adding the chilli, coriander, turmeric and salt. Otherwise it becomes sticky sticky and we will not get the desired texture.
3. Always prepare this in medium flame, as the veggie tend to become over fried.