I'm happy to share one of my most favourite recipe here,my hubby and my 1 1/2 yr old son just love it too.The traditional way of cooking Usili takes a lot of time to complete,but here,followed my mom's way of easy cooking :-).As she is a working woman,she wont get much time to spend in kitchen,i guess only this have forced her to find more "short cut ways" :-)!!Though this is an easy way,the authentic taste is never changed.And here comes the recipe..
Ingredients:
1.Finely cut beans ........ 2 cups
2.Coriander leaves.....few
3.Salt to taste
4.Mustard seeds........1/2 spoon
5.Oil...........2 tbsps
To Grind:
1.Soaked channa dhal(kadalai paruppu).........3/4 cup
2.Dry Red Chillies................4 or 5
Procedure:
1.Grind soaked channa dhal and dry chillies to a coarse paste with little water.
2.Pressure cook beans and dhal paste seperately (leave 4 whistle if u do it in a pressure cooker).
3.Once cooled down,grind the cooked dhal paste in a mixer(it will turn to a powder state in a very few seconds).
4.Heat oil in a kadai,add mustard seeds and wait till it splutter.
5.Add curry leaves and grounded powder( boiled paste).
6.Add needed salt and roast it for 5 mins,finally add the cooked beans and stir for 2 or 3 more mins.
7.Now the usili is done and ready to have with sambar-rasam sadham.
In Usual method,people dont pressure cook the dhal paste,instead they directly add the paste to the kadai.This way takes more time to cook and consumes more oil as well.Have to be more careful and keep on stirring too,to avoid browning.
I like to eat this separately like sundal(snack).This wont taste like any other usual poriyal,so prepare this for a change and njoy ur lunch :-)
Ingredients:
1.Finely cut beans ........ 2 cups
2.Coriander leaves.....few
3.Salt to taste
4.Mustard seeds........1/2 spoon
5.Oil...........2 tbsps
To Grind:
1.Soaked channa dhal(kadalai paruppu).........3/4 cup
2.Dry Red Chillies................4 or 5
Procedure:
1.Grind soaked channa dhal and dry chillies to a coarse paste with little water.
2.Pressure cook beans and dhal paste seperately (leave 4 whistle if u do it in a pressure cooker).
3.Once cooled down,grind the cooked dhal paste in a mixer(it will turn to a powder state in a very few seconds).
4.Heat oil in a kadai,add mustard seeds and wait till it splutter.
5.Add curry leaves and grounded powder( boiled paste).
6.Add needed salt and roast it for 5 mins,finally add the cooked beans and stir for 2 or 3 more mins.
7.Now the usili is done and ready to have with sambar-rasam sadham.
In Usual method,people dont pressure cook the dhal paste,instead they directly add the paste to the kadai.This way takes more time to cook and consumes more oil as well.Have to be more careful and keep on stirring too,to avoid browning.
I like to eat this separately like sundal(snack).This wont taste like any other usual poriyal,so prepare this for a change and njoy ur lunch :-)
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