Beans Paruppu Usili Recipe | Paruppu Usili Curry

 

Chettinad  Beans Paruppu Usili or Beans Kindal is a popular and healthy side dish prepared for rice. Dal in this recipe will be dominating as its proportion is more compared to the vegetable, this gives a awesome taste to the dish.This recipe can also be prepared using Cluster Beans, French Beans, Broad Beans, Cabbage, Plantain flower, Ivy gourd etc.  Make sure you mash the vegetable well so that it blends with the dal and that amalgamation will give a unique taste to the dish.

Any green vegetable like Beans contain high amount of chlorophyll can block the carcinogenic effects of heterocyclic amines generated when grilling vegetables/meats at a high temperature. If you tend to like your grilled foods charred, make sure to pair them with green vegetables to decrease your risk.

Finally i would like to add my related recipes with this post of Beans Paruppu Usili recipe, 
Tomato Rasam, Pepper Rasam, Kerala Aviyal, Chow Chow Kootu, Mor Kuzhambu, Brahmin Paruppu Usili

Beans Paruppu Usili Recipe | Paruppu Usili Curry | Chettinad Beans Paruppu Usili  Recipe Cuisine: Chettinad  |  Recipe Category: Poriyal Prep Time:  10 minutes   |  Cook time: 30 minutes    |  Serves: 4-5 BEANS – ¼ KG ONIONS – 2 NOS TO GRIND TOOR DAL – ½ CUP CUMIN SEEDS – 1 TSPN FENNEL SEEDS – 1 TSPN RED CHILLI – 6 NOS ASAFOEDITA – ¼ TSPN TURMERIC POWDER – ¼ TSPN SALT – TO TASTE TEMPERING OIL – ¼ CUP MUSTARD – ¼ TSPN CURRY LEAVES – FEW

METHOD OF PREPARATION

1. Finely chop beans and onions. Chopping beans finely helps in boiling or steaming it quickly

2. Soak dal and red chilli for 1 ½ hrs. Grind this along with cumin seeds, fennel seeds, asafoedita, turmeric powder and salt in a mixie as coarse paste without adding water. Soaking red chilli helps in smooth grind since we are coarsely grinding it the mixture

3. Cook Beans separately in steamer or  boiling water or in a cooker for 2 whistles.  Drain the water and mash it coarsely.

 

4. Take a pan and heat oil, temper the given ingredients. Add finely chopped onions and saute it until translucent and then add the grounded paste and mix it well.Cook it until the raw flavor goes and color changes

 

5. Now add Beans and cook till it becomes crumble, crumble it using ladle or flat spatula

6. Transfer it to serving dish; serve it with curd rice, rasam, Mor kuzhambu

 

 

 

 

Note

• You can replace beans with any vegetables like Cluster Beans, French Beans, Broad Beans, Cabbage, Plantain flower.
• Precooking and mashing the beans helps in binding easily.
• If you forgot to soak the dal early, you can soak it in hot water for 30 mins and then start the process.

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Chettinad Seeyam (Suzhiyan/Suyyam) Recipe | Masala Paniyaram Balls

 

Masala seeyam or Masala Paniyaram is a chettinad delicacy which is a replacement to the vada in many chettinad feast. You can call this as a easier version of vada as you dont have to worry about shape or consistency. The dough we have to prepare for this recipe is a mixture of rice and urid dal. This savory has a crispy outer layer and porous spongy inner which tastes awesome when paired with sambar or chutney. If you think making vada is difficult and you need something similar and easy please try this and enjoy.

 

Lets see how to make Authentic Chettinad Seeyam (or Suyyam) with this easy-to-follow recipe Step by step process. These are crispy on outside, and soft fluffy on inside Masala Paniyaram balls are perfect for festivals and snacks. Cook the best Suzhiyan recipe! 

Finally i would like to add my other snack recipe collection for Diwali celebration with this post of Masala Seeyam recipe, Thenkuzhal recipe, Omapodi, Boondhi, Seepu Seedai, Seedai, Mixture, Adhirasam, Kai Murukku, Karupatti Paniyaram, Kandharappam, Chettinad Vellai Paniyaram, Chettinad Masala Seeyam, Raw rice flour preparation, Carrot Halwa without Ghee, Rasamalai,Sheera Halwa,

Masala Seeyam Recipe | Masala Paniyaram Recipe Recipe Cuisine: Chettinad |  Recipe Category: Starter/Snacks Prep Time:  10 minutes    |  Cook time: 30 minutes     |  Serves: 7-8 ONION - ½ CUP GRATED COCONUT – 1 CUP OIL – 1/2  LITER TO GRIND RAW RICE - 1 CUP URAD DAL – 1 CUP RED CHILLI – 4 NOS SALT - TO TASTE TEMPERING OIL – 1 TSP CURRY LEAVES – FEW MUSTARD – 1/2 TSP ASAFOETIDA  – A PINCH

METHOD OF PREPARATION:

1. Finely chop onions and grate the coconut

2. Wash raw rice, urid dal and red chilli and soak it for 1 hours. After 1 drain the water and grind it in a mixie or grinder before transferring the batter to bowl add salt to it and grind it for few seconds. The consistency should be like vada batter. 

2. Heat oil in the pan, in hot oil add tempering and then add onion to it and saute until it turns translucent.

3. Add coconut and saute it till you get a golden glaze

4. Add the tempering to the batter and mix it well. Heat the oil in a pan, test with a drop of batter if the drop rises up it means that the oil is ready for frying. Now take lemon size or gooseberry size of batter in your hand and drop it in oil

 

5.Seeyam will be beneath the oil once it is started cooking it will rise and start floating. Fry both sides to golden yellow color .

6. Serve it hot with Coconut Chutney or Milagai chutney

Finally i would like to add my other sweet recipe collection along with this recipe, Carrot Halwa, Rasamalai, Gulab Jamun, Mysorepak, Rava Kesari, Gasa gasa Payasam 

Note

• Batter should be fine paste.
• If batter is coarse and if you drop lemon size ball in oil then it will break and spread over the oil.
• If batter became watery then add rice flour to bring it to vada batter consistency

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Authentic Vellai Paniyaram Recipe | White Paniyaram (Appam)

 

Vellai paniyaram is one of the most important sought after chettinad delicacy. Aachis(Ladies in chettinad are called 'Aachis') are widely known for their phenomenal innovative dishes. This is one such simple yet delicious recipe which everyone would love to taste. In chettinad we make this dish on all special occasions, functions and festivals, no one can say no to the soft, fluffy, delicious vellai paniyaram. It will be soft and spongy which will be like white appam. Vellai paniyaram is deep fried in oil that makes it outstanding compared to other dishes. Rice plays a important role in this recipe we have to make sure we select the correct quality raw rice. We use kattavellai rice in chettinad for this recipe.

In south india we see lot of magical recipes made combining different proportions of rice and urid dhal. These are the only two major ingredient for this recipe also.This goes very well with any spicy chutney. As we had to do this on all the functions we know all the tips and tricks to make a perfect vellai paniyaram. I have gathered all the information here, if you have any doubts you can comment or mail me so that i can respond.

It is also Known as Paniyaram Recipe | Vellai Paniyaram | White Paniyaram

Finally i would like to add my other snack recipe collection for Diwali celebration with this post of Vellai Paniyaram recipe,  Thenkuzhal recipe, Omapodi, Boondhi, Seepu Seedai, Seedai, Mixture, Adhirasam, Kai Murukku, Karupatti Paniyaram, Kandharappam, Chettinad Vellai Paniyaram, Chettinad Masala Seeyam, Raw rice flour preparation, Carrot Halwa without Ghee, Rasamalai,Sheera Halwa,

Chettinad Vellai Paniyaram | Vellai Paniyaram | Soft and Spongy White Appam Recipe Cuisine: Chettinad |  Recipe Category: Starters/Snacks Prep Time:  5 minutes    |  Cook time: 30 minutes     |  Yield : 15 Nos OIL - ¼  LITER MILK - ¼ CUP (OPTIONAL) TO GRIND RAW RICE - 1 CUP URID DAL – 2 TBLSPN SALT - TO TASTE MILK - ¼ CUP

METHOD OF PREPARATION:

1. Take Raw rice till the mouth of the cup and add the urid dal to it like a temple tower, leave the extra dal in plate and soak the remaining

 
2. Combine Raw Rice and urid dal wash it and soak it for 1 hour. After 1 hour drain the water and grind it in a mixie or grinder add salt to it. Add milk instead of water for grinding

3. The batter consistency should be like dosa Batter. Add milk to bring it to correct consistency.You can use any flat ladle like the below image, do not use deep ladle

4. Heat oil in the pan check to that the oil is not over heated. You have to fry the vellai paniyaram in low flame.

5. You should pour 1 ladle of batter into the hot oil wait until the paniyaram rises (you can see a border around the paniyaram) then with the help of the ladle turn it to other side and cook the other side for a minute and then take the paniyaram. You fry all the paniyaram in the same way.

5. Remember the fried paniyaram should be in white color

6. Serve it hot with Onion Tomato Chutney

Finally i would like to add my other sweet recipe collection for Diwali celebration along with this recipe, Carrot Halwa, Rasamalai, Gulab Jamun, Mysorepak, Rava Kesari, Gasa gasa Payasam

Note:

• Break the cooked paniyaram and see whether it is cooked properly. If not cooked, cook for few more seconds more.
• See to that the paniyaram should be thin. If it is thick add milk, idly Batter each 1 tblspn and mix it
• If you have added too much of milk and batter became watery then you can add rice batter 1 tblspn to it to bring it to the correct consistency like Dosa batter.
• While frying it will rise like a poori once you have take it from flame it will become flat, smooth and spongy

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Authentic Chettinad Seepu Murukku Recipe | Seepu Seedai

 

Seepu seedai is a popular chettinad savory like murukku and thenkuzhalal. In earlier days this was made using seepu(comb) as there was no appropriate plate in the murukku press for this. Now we get this plate(acchu), so it can be made easily without much efforts.It is a interesting evening time crispy snack that kids will love. When we were kids we use to put it in each of the finger and eat as we play. Try this instead of the regular snack and see the excitement in both kids and adults, they will gobble up easily. This can be stored in air tight container upto 1 month. This snack is sold in chettinad regions and in many stores nowadays.

 

Make the best Authentic Chettinad Seepu Murukku at home! This traditional Seepu Seedai recipe yields perfectly crispy, savory twists ideal for all festivals like Marriage, Diwali and other festivals and it is also regular tea time snacks  in Chettinad.

 

Finally i would like to add my other snack recipe collection for Diwali celebration with this post of  Homemade Seepu Seedai Recipe - Thenkuzhal recipe, Omapodi, Boondhi, Seepu Seedai, Seedai, Mixture, Adhirasam, Kai Murukku, Karupatti Paniyaram, Kandharappam, Chettinad Vellai Paniyaram, Chettinad Masala Seeyam, Raw rice flour preparation, Carrot Halwa without Ghee, Rasamalai,Sheera Halwa,

Seepu Seedai Murukku | Authentic Chettinad Seepu Seedai Recipe Recipe Cuisine: Chettinad |  Recipe Category: Snacks Prep Time:  10 minutes   |  Cook time: 1 ½ hours   |  Yield: 1 kg RAW RICE – 400 GRAMS | 2 CUPS THICK COCONUT MILK – 1 CUP SEESAME SEEDS – 1 TBLSPN BUTTER – 2 TBLSPN  SALT - TO TASTE OIL - ¼ LTR   TO ROAST AND GRIND URID DAL – ½ CUP MOONG DAL – ¼ CUP

METHOD OF PREPARATION

1.Prepare rice flour and coconut milk. You can refer raw rice flour preparation and preparation of coconutmilk to prepare the same . We have done it in a traditional way. Alternatively you can also use readymade raw rice flour and readymade coconut milk.

 

2. Dry roast urid dal and moong dal separately till its void of moisture andyou get the aroma don't over roast it( if its roasted till red color then the seepu seedai will not come in golden yellow color)

3. Cool the dry roasted dal and grind it in a mixie jar as fine powder. 

 

 

4.Sieve rice flour and other two dal flours (Sieve the flour together, I have done it separately to show you).

5. Heat coconut milk very lightly once you see bubbles switch off the flame, if it boils more it will curdle.

Transfer the flours to a bowl and add sesame seeds, butter, salt and mix it, then add coconut milk little by little to flour and mix it if required add hot water and knead the dough.

6.Now grease the press with cooking oil and divide the dove into portion.
 I have divided it as 6 portions.

7. Fill the press with the dough and squeeze it as strips and cut it in same size eg 2 inches

 

 

 
8.Make it as rings as below . Just press both the corners at the edges and connect it . Do not make that portion thick. If it is thick then it will take more time to fry the connected portion, then other portions will burn

9. I have made twenty rings at time and fried it immediately,. Once it dries, it will break. Make it accordingly.
Take a pan and heat the oil.

10. Once oil is hot drop seepu seedai one by one and cook both the sides till golden yellow color (bubbles in the oil will be higher when you drop the Seepu seedai into it once it is cooked there will be no bubbles and when you turn it you will hear the crispy sound)

Cook both the sides till golden yellow color ( bubbles in the oil will be higher when you drop the seedai into it once it is cooked there will be no bubbles when you mix it you will hear the crispyness sound) - Read more at: http://www.authenticrecipesofindia.com/2016/04/seedai-uppu-seedai.html.Content Copyrighted to authenticrecipesofindia.com

Cook both the sides till golden yellow color ( bubbles in the oil will be higher when you drop the seedai into it once it is cooked there will be no bubbles when you mix it you will hear the crispyness sound) - Read more at: http://www.authenticrecipesofindia.com/2016/04/seedai-uppu-seedai.html.Content Copyrighted to authenticrecipesofindia.com

Cook both the sides till golden yellow color ( bubbles in the oil will be higher when you drop the seedai into it once it is cooked there will be no bubbles when you mix it you will hear the crispyness sound) - Read more at: http://www.authenticrecipesofindia.com/2016/04/seedai-uppu-seedai.html.Content Copyrighted to authenticrecipesofindia.com

11. Once it is cooked the inner portion of it will be crispy. You can break and check whether the seepu seedai is cooked . It is the best evening time snack

Note

Don't Over heat Coconut milk

       

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