Beans Thengai Podi Usili | beans poriyal
Beans Thengai Podi Usili | beans poriyal
Beans Thengai Usili | Pressure Cooker Beans Thengai Podi Usili | பீன்ஸ் தேங்காய் பொடி உசிலி | south Indian poriyal recipe | Indian vegan side recipe | healthy poriyal with step-by-step pictures and video recipe. Check out the Beans Thengai Usili recipe, and if you like the video, pls SUBSCRIBE to my channel.
Beans Thengai Podi Usili is a quick, flavorful South Indian poriyal inspired by the taste of traditional paruppu usili — but without soaking dal or long cooking time. This instant version uses thengai podi and a pressure cooker to create a delicious, protein‑rich, coconut‑flavored usili in just 5 minutes. Perfect for busy mornings, lunchboxes, or simple weekday meals.
The method is straightforward: temper, add beans, pressure cook for two whistles, release immediately, and mix in thengai podi. The result is a crumbly, aromatic, usili‑style curry that pairs beautifully with sambar, rasam, curd rice, or even chapati. A great addition to your poriyal recipes and thengai podi dishes.
Does this taste like paruppu usili? Yes — the thengai podi gives a similar crumbly, flavorful texture without soaking dal.
Why use a pressure cooker? It cooks beans perfectly in minutes and makes the recipe ideal for busy mornings.
Can I use paruppu podi instead of thengai podi? Yes, paruppu podi works well and gives a more dal‑forward flavor.
Why release pressure immediately? To prevent beans from overcooking and turning mushy.
Can I add more water? Avoid it — excess water makes the poriyal soggy. Add 1 tbsp only if trying for the first time.
Can I make this on the stovetop? Yes — cover and cook beans until soft, then mix in thengai podi.
Why is my poriyal sticking to the cooker? Use at least ¼ quantity of vegetables relative to the cooker size to avoid burning.
Can I add garlic or red chilli? Yes — add them during tempering for extra flavor.
Can I use frozen beans? Yes, but thaw and drain before cooking.
Is this recipe vegan? Yes — it uses coconut oil and plant‑based ingredients.
Can I double the quantity? Yes, the method works for any amount; just maintain minimal water.
Can I use this method for other vegetables? Yes — cabbage, carrot, asparagus, and beans‑carrot mix work beautifully.
Why add sugar? A tiny pinch enhances flavor and helps retain color.
Can I pack this for lunch? Yes, it stays fresh and pairs well with rice or chapati.
Beans Thengai Usili is,
✅Made in a pressure cooker
✅Instant Usili
✅Cooked within 5 minutes
✅Perfect for a busy morning
Poriyal recipes
Thengai podi
Beans Thengai Usili | Pressure Cooker Beans Thengai Podi Usili
Ingredients
- Beans - 2 cups peeled and cut into small cubes
- Thengai Podi - 3 tbsp
- Water - 2 tsp
- Turmeric powder - 1/8 tsp
- Salt - as needed
- Hing - generous pinch
- Sugar - pinch
- Curry leaves - few
To temper :
- Mustard seed - 1/4 tsp
- Urad dal - 1/2 tsp
- Channa dal - 1/2 tsp
- Coconut oil - 1 tsp
Instructions
- In a 2-liter pressure cooker, add oil, and when the oil is hot, add all the ingredients mentioned under “to temper” and let it crackle
- Add beans and spread them
- Add salt, turmeric powder, hing, sugar, and water. Put the lid and weight valve and cook for two whistles; release the pressure immediately
- Add coconut Podi to the poriyal; mix well and serve
Video
Notes
- The poriyal can be done on the stovetop instead of the pressure cooker. Cover with a lid and cook veggie
- Tempering can be done separately and added to the curry
- Paruppu Podi can be used instead of Thengai podi
- A 3-liter cooker can also be used
- If you are trying for the first time add 1 tbsp of water and cook after releasing the pressure to remove excess water
- Use at least 1/4 quantity of the Vegetable to the cooker size to avoid the cooker from getting burnt
- For any non- watery vegetable, this recipe will work
- Use a 2-liter cooker that whistles regularly
Ingredients:
Beans – 2 cups (peeled and cut into small cubes)
Thengai Podi – 3 tbsp
Water – 2 tsp
Turmeric powder – 1/8 tsp
Salt – as needed
Hing – generous pinch
Sugar – pinch
Curry leaves – a few
To temper :
Mustard seed – 1/4 tsp
Urad dal – 1/2 tsp
Channa dal – 1/2 tsp
Coconut oil – 1 tsp
How to make Beans Thengai podi usili with step-by-step pictures:
- In a 2-liter pressure cooker, add oil, and when the oil is hot, add all the ingredients mentioned under “to temper” and let it crackle
- Add beans and spread them
- Add salt, turmeric powder, hing, sugar, and water. Put the lid and weight valve and cook for two whistles; release the pressure immediately
Add coconut Podi to the poriyal; mix well and serve
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