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
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
Notes
- The poriyal can be done in stove top instead of 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
- 3 liter cooker can also be used
- If you are trying for the first time add 1 tablespoon of water and cook after releasing the pressure to remove excess water
- Use Atleast 1/4 quantity of the Vegetable to the cooker size to avoid cooker form getting burnt
- For any non- watery vegetable this recipe will work
- Use a 2 liter cooker which whistles regularly
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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