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    Home » Side Dish » Poriyal recipes » Beans Thengai Podi Usili

    Beans Thengai Podi Usili

    March 28, 2018 By Vidya Srinivasan 1 Comment

    2 shares
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     Beans Thengai Podi usili is a quick and tasty, dry side dish that can be prepared within 5 minutes. No need for soaking the dal for this usili. With some Thengai Podi this poriyal is a perfect instant Usili.

    Now that I started doing RK sir’s pressure cooker method it is becoming a part of my everyday cooking. When it comes to cooking techniques, this is very similar to my Beetroot poriyal. Thengai Podi just takes the beans curry to the next level😋 

    If you are following my Instagram feeds you would have seen Thengai Podi based cabbage and asparagus poriyal. Few weeks back my sister saw the feed and asked me if I tried it with Beans. Being a big fan of paruppu usili she asked if it tasted like paruppu usili.

    I immediately wanted to try it. Initially I followed the regular stove top method and we all liked it. Two weeks back I tried it with pressure cooker and need not mention this is was super fast. In stove top version I use to cook for a minute after adding Thengai Podi, but with direct pressure cooker method I didn’t do - still no change in the taste.

    Beans Paruppu Usili is my all time favorite curry. Sometimes the soaking time just cuts me off from doing it fpr a weekday lunch. This quick instant version is perfect for busy morning. Paruppu and Thengai flavour.

     Beans Thengai Usili is,

    ✅Made in pressure cooker
    ✅Instant Usili
    ✅Cooked within 5 minutes
    ✅Perfect for busy morning
    ✅can be adopted for any quantity

    Beans Thengai Usili | Pressure Cooker Beans Thengai Podi Usili

    Beans Thengai Podi usili is a quick and tasty dry side dish that can be prepared within 5 minutes. No need for soaking the dal for this usili. With some Thengai Podi this poriyal is perfect a instant Usili.
    5 from 1 vote
    Print Pin Comment
    Course: Poriyal
    Cuisine: Indian
    Prep Time: 5 minutes
    Cook Time: 3 minutes
    Total Time: 8 minutes
    Author: Vidya Srinivasan

    Ingredients

    • Beans - 2 cups peeled and cut into small cubes
    • Thengai Podi - 3 tablespoon
    • Water - 2 teaspoon
    • Turmeric powder - 1/8 teaspoon
    • Salt - as needed
    • Hing - generous pinch
    • Sugar - pinch
    • Curry leaves - few
    • To temper :
    • Mustard seed - 1/4 teaspoon
    • Urad dal - 1/2 teaspoon
    • Channa dal - 1/2 teaspoon
    • Curry leaves - few
    • Coconut oil - 1 teaspoon

    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 it
    • 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

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    Notes

    1. The poriyal can be done in stove top instead of pressure cooker. Cover with a lid and cook veggie
    2.  Tempering can be done separately and added to the curry
    3. Paruppu Podi can be used instead of Thengai podi
    4. 3 liter cooker can also be used
    5.  If you are trying for the first time add 1 tablespoon of water and cook after releasing the pressure to remove excess water
    6.  Use Atleast 1/4 quantity of the Vegetable to the cooker size to avoid cooker form getting burnt
    7. For any non- watery vegetable this recipe will work
    8.  Use a 2 liter cooker which whistles regularly
    Tried this recipe?Mention @traditionallymodernfood or tag #traditionallymodernfood!

    Ingredients:
    Beans - 2 cups (peeled and cut into small cubes)

    Thengai Podi - 3 tablespoon

    Water - 2 teaspoon

    Turmeric powder - 1/8 teaspoon

    Salt - as needed

    Hing - generous pinch

    Sugar - pinch

    Curry leaves - few

    To temper :

    Mustard seed - 1/4 teaspoon

    Urad dal - 1/2 teaspoon

    Channa dal - 1/2 teaspoon

    Coconut oil - 1 teaspoon

    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 it
    • 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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    « Beetroot Poriyal | Pressure Cooker Beetroot Thengai Curry
    Punjabi Dry Chole | Pindi Channa »

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