Monday, 28 November 2011

Beans Paruppusli

I ended up making Beans Paruppusli last weekend by accident. I was making Paruppurunda Kozhambu and had 3 pulse balls that I did not add to the Kozhambu. Since paruppusli follows the exact same steps as that of Kozhambu, I made it in a jiffy.

Some people grind the dal and then sauté it directly till it gets cooked and in the crumbled consistency. There are 2 issues with that. First is it takes a long long time for the dal to get cooked and it sticks to the bottom of the pan. And second issue is you need a lot of oil for that. This is a healthier version.

From the kozhambu recipe I am posting the below. You will need about 5 balls to make for 2-3 ppl.


Beans - finely chopped
Oil and salt to taste

For the pulse ball
Toor Dal 1 cup (will make around 10 small balls)
Red Chillies 2
Mustard 1/2 tsp

Method of Preparation

1. Soak the toor dal for a couple of hours.

2. Grind into a coarse paste with chillies and salt adding little water.

3. Heat oil in a small pan and add a mustard for tempering.

4. Add the ground paste and stir in low flame till it hardens a little and the wateryness is gone.

5. Roll into small balls. 1 cup will make around 10 balls.

6. Steam the balls in an idli plate for 6 minutes.

7. Crumble the pulse balls and keep aside.

8. Heat oil in a pan and add the beans. Cook till it is well done.

9. Add the crumbled pulse balls and salt and cook for a few more minutes. Paruppusali is ready to serve.

The same recipe can be used to prepare using kothavaranga(cheeni avarakka, cluster beans) or capsicum as well.


  1. Super delicious paruppu usili, inviting.

  2. Very nice clicks, esp of the steamed parippu urundai. Great job!

  3. Thanks Rajani. I tried this with an SLR in day time. With the sunset at 4, I hardly get chance to take any photos in day light. Followed your tip

  4. Rosh - Made paruppusili for the first time.. I had eaten this dish at friend's house as part of "pandigai chappadu" - Looks like its cooked for special occasions(pandigai). Just finished making it, hubby tasted it as said it was good. He was glad I had not loaded it with coconut( as is the case in poriyal). I do have some questions on how long I should saute the dal. I will send ya a separate note.
    Thanks again. I also made ven pongal and tomato gothsu. So its all your recipes today.