A recent visit to Dakshin made me try a new vegetable that is quite popular in South India. Lucky me that I was not given the usual option of ordering a dosa/ idli/ uttapam, I chose a vegetable stew in coconut curry, a dry vegetable and some appams.
The food was delicious and from there started my next mission – recreate the food I had at home. I loved the Beans Paruppusili so my first milestone was to recreate this amazing dish.
Being the obsessive me, I actually was awake till 2 in the morning doing a wiki to get some background on the where and hows of this recipe.
Talking to my friends helped as I found out that its a very commonly served dish in South Indian buffets and quite a hit!
The beans Paruppusili is made using one vegetable which is steamed andParuppu. The Paruppu is a combination of soaked daal with some spices which is ground to a paste and steamed to make something very similar to idlies and mashed. One just needs to sautee the Paruppu and the steamed vegetables in oil and voila your one main dish is ready… So simple right?.. The good thing is that many vegetables go with Paruppu: brocolli, carrots etc
Here goes my version
Paruppusili with Green Beans
- 200 g French beans, cleaned and chopped into 1 ” pieces
- 50 g Moong Daal (split green lentils), soaked for 2-3 hours in 50 ml of water
- 1/4 tsp Haldi (turmeric)
- 1/2 fresh coconut, shredded
- 1-1/2 tbsp coconut oil
- 2 prings Curry leaves, finely chopped
- Pinch of Asofetida
- 1 tsp mustard seeds
- 2 dried red chillies
- Salt, to taste
Take the soaked daal and ground to a paste adding turmeric, pinch of salt and asofetida. You do not need to add any extra water and use all that is left of the water in which the daal was soaked.
Steam this in the microwave for 7 minutes and once it cools down, churn it in the mixer.
Pressure cook the cut beans with 2 tbsp of water and 1/2 tsp of salt till you get one whistle.
Heat the coconut oil in a wok. Add the mustard seeds and let them splutter. Add the asofetida, curry leaves and dried chillies.
Add the churned lentil mixture, steamed beans and the shredded coconut and mix well. Add salt to taste and cover for 2 minutes, cooking on a low flame to let the flavours amalgamate. Serve hot with Appam and chutney!