This classic South Indian dish, known as Cluster Beans Paruppu Usili, is a traditional preparation typically made with cluster beans (kothvarangai) and often with regular beans as well. Paruppu Usili involves a lentil crumble that is added to the vegetable, and various versions of this protein-rich dish are made, making it a staple in South Indian households. It is a nutritious and satisfying addition to the lunch menu, frequently featured in Tambram homes throughout the month. Besides its health benefits, Paruppu Usili enhances the flavor of vegetables, and it is commonly paired with Mor Kootan/Mor Kuzhambu to create a classic and delicious lunch combination. Additionally, Paruppu Usili can be prepared with flat beans, green beans, capsicums, and other vegetables.

To prepare, start by soaking bengal gram dal/tuvar dal in water for an hour and then roughly grind it with 2 small red chillies, salt, and asafoetida/hing powder.

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:

• 2 cups of finely chopped cluster beans

• 1 tsp mustard seeds

• 1 red dry chilli for tempering

• 1 tsp split black gram

• 1/2 tsp asafoetida/hing powder

• 1 tsp turmeric powder

• salt to taste

• 2 tbsp oil

• 1/2 cup of bengal gram or a mix of both bengal gram and red gram ( chana dal and tuvar dal)

• 2 small dry red chillis to be ground with the soaked dal.

Method

• Start by washing the dals and soaking them in water for an hour.

• After an hour, drain the soaked dals completely. Coarsely grind the drained dals with red chillies, salt, asafoetida powder, and a little turmeric powder.

• The resulting paste should have a grainy texture, as shown in the picture.

• Set this coarse paste aside.

• While the dals are soaking, you can begin cooking the cluster beans. In a broad pan, add some oil, mustard seeds, split black gram, and red chilli.

• Then, add the chopped cluster beans to the pan.

• Season with a little salt and sprinkle some water to help cook the cluster beans.

• Once the beans are well-cooked and almost dry, add the steamed, crumbled dal mixture to the beans. Stir the mixture well for about 2 minutes, and your Paruppu Usili is ready. Serve it with rice and Mor Kootan/Mor Kuzhambu.

For a quicker alternative, directly place the coarse batter in a hot pan, pat it lightly to spread, let it cook, flip, and cook the other side. In the image above, a nonstick greased pan was used to cook the coarsely ground lentil paste. Pat it on the hot pan lightly, similar to making dosa or adai, and apply small drops of oil around the edges to achieve a nice brown crispy texture. Cooking may take some time, so reduce the flame, flip, and cook on the other side. Remove and let it cool completely.

Once cooled, crumble the lentil adai or dosa and use it for the Paruppu Usili beans. Alternatively, break up the dosa into smaller pieces and run it in a dry mixer to achieve an even coarse crumble. This method saves time, requires minimal oil, and eliminates the need for steaming, as is traditionally done. However, make sure not to spread the batter thinly, like you would for dosa; instead, spread it roughly on the pan.