logo
Food Advertising by

For Day 2 of BM# 18, I have this protein rich veggie dish that is one of my favorites. Patoli or paruppu usili is a delicious dish with the goodness of lentils and the veggie. I love the use of lentils in almost any dish and this dish with the ground lentils gives it an earthy, mild taste is very addictive.

Growing up my mom used to make patoli by sauteing leftover kandi pachadi with onions and it tasted divine with steamed white rice and a good dollop of ghee. 

Generally the ground lentils are either steamed or microwaved to cook it, but my mom simply sautes the paste in some oil and then adds the cooked veggie. This makes the dish get done quicker and with fewer dishes to clean. Things to keep note is not to add too much water when grinding the lentils and to use NON-STICK pan to avoid sticking of the ground paste (but the best part to me are the slightly browned bits that you scrape of from the pan.. delicious).

Recipe adapted from “Cooking With Pedatha“.

Print Recipe
Beans Patoli (Beans Paruppu Usili) Yum
Beans Patoli (Beans Paruppu Usili)
Course side dish
Cuisine south indian
Prep Time 30 minutes
Cook Time 30 minutes
Servings
serving
Ingredients
  • 3 - 4 cups Green Beans - finely chopped
  • ¼ tsp Turmeric powder
  • to taste Salt
For the Lentil Paste:
  • ½ cup Chana dal (Senagapappu)
  • ½ cup Toor dal (Kandi pappu)
  • ¼ tbsp Peppercorns
  • ¼ tbsp Cumin Seeds
  • 3 - 4 chilies Green
  • 2 Ginger " - piece, chopped
  • ¼ cup Coriander leaves
For Tempering:
  • 1 tsp Mustard seeds
  • 1 red chili Dry
  • ¼ tsp Asafoetida (Hing)
Course side dish
Cuisine south indian
Prep Time 30 minutes
Cook Time 30 minutes
Servings
serving
Ingredients
  • 3 - 4 cups Green Beans - finely chopped
  • ¼ tsp Turmeric powder
  • to taste Salt
For the Lentil Paste:
  • ½ cup Chana dal (Senagapappu)
  • ½ cup Toor dal (Kandi pappu)
  • ¼ tbsp Peppercorns
  • ¼ tbsp Cumin Seeds
  • 3 - 4 chilies Green
  • 2 Ginger " - piece, chopped
  • ¼ cup Coriander leaves
For Tempering:
  • 1 tsp Mustard seeds
  • 1 red chili Dry
  • ¼ tsp Asafoetida (Hing)
Beans Patoli (Beans Paruppu Usili)
Instructions
  1. Soak both the lentils in warm water for 1 hour. Drain the water and grind along with the ingredients listed under lentil paste and a little salt. Add just enough water to make a coarse paste.
  2. Microwave or boil the beans with turmeric and a little salt until tender. Drain the water and set aside.
  3. Heat 2tbsp oil in a non-stick pan, add the tempering ingredients and once the mustard seeds start to splutter, add the ground paste and cook on medium-low flame until the mixture starts to dry out and  cooks through, about 6-8 minutes. Stir frequently to avoid sticking to the pan.
  4. Add the cooked beans. Cover and cook for 5-7 minutes, stirring occasionally. Sprinkle a little water if the consistency is too dry. Season with salt.
Recipe Notes

Serve hot with steamed rice and a rasam, definitely makes for a delicious and nutritious meal.

Different veggies can be substituted for the green beans like broad beans, capsicum or cluster beans. Check out PJ's Carrot Paruppu Usili that sounds delicious.

Let's check out what my fellow marathoners have cooked up for Day 2 of BM# 18.

Share this Recipe

14 thoughts on “Beans Patoli (Beans Paruppu Usili)”

  1. This is my favorite too. Love the whole setup there. Wil remember to get that bucket from India this time. 🙂

  2. totally new one for me but with all ingredients I like – must be delicious

  3. I love the way you have presented it! Awesome usili recipe!Did you get that rasam bucket from Indian stores in NJ? I have been looking for that Kadai and Rasam Bucket for a long time.

  4. I love that presentation with the cobinations fantastic patoli is a perfect combination with rasam rice so inwiting pic.

  5. Thank you CL.Yes, I bought it on Oak Tree rd in Apna Bazaar grocery. Kadai is from India, but I’ve seen them too on Oak Tree rd.

Leave a Reply

Your email address will not be published. Required fields are marked *