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Beans Thengai Usili | Pressure Cooker Beans Thengai Podi Usili

Beans Thengai Podi usili is a quick and tasty dry side dish
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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 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

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Notes

  1. The poriyal can be done on the stovetop instead of the 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. A 3-liter cooker can also be used
  5.  If you are trying for the first time add 1 tbsp of water and cook after releasing the pressure to remove excess water
  6.  Use at least 1/4 quantity of the Vegetable to the cooker size to avoid the cooker from getting burnt
  7. For any non- watery vegetable, this recipe will work
  8.  Use a 2-liter cooker that whistles regularly
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