This classic South Indian curry features tender cluster beans (Kothavarangai) stir-fried with soaked, spiced, and crumbled lentils. Paruppu Usili is a protein-rich, vegan, and gluten-free side dish that pairs perfectly with Mor Kozhumbu, Rasam, Sambar, and steamed rice. A wholesome and comforting Tamil-style recipe that brings authentic flavors to your everyday South Indian meals.
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What Is Paruppu Usili
Paruppu means lentils, and Usili refers to a combination of lentils and vegetables in Tamil. This traditional South Indian recipe hails from Tamil Brahmin cuisine (Iyer and Iyengar) and is cherished for its simple yet flavorful profile.
The classic Paruppu Usili is most commonly made with Kothavarangai — known as cluster beans (or guar/gawar phali in Hindi). In this South Indian usili recipe, the green vegetable (cluster beans) is steamed first, then tossed with a coarse, crumbly, spiced lentil mixture. The contrast between the crispy lentils and tender cluster beans creates a delicious texture and rich flavor.
This stir-fry is also known as Kothavarangai Poriyal, Kothavarangai Usili, or simply Cluster Beans Poriyal. It’s a fantastic way to mix or sneak green vegetables with protein-rich lentils in a wholesome, vegan South Indian stir-fry. ✨ It's also a healthy Indian lentil recipe made without coconut, onion, and garlic.
A popular variation of this vegan Tamil recipe is Beans Paruppu Usili, which uses green beans instead. I often make this version in the US since fresh green beans are more readily available. But whenever I find fresh cluster beans at Indian grocery stores, I can’t resist making Kothavarangai Paruppu Usili.
Kothavarangai Paruppu Usili is my dad’s all-time favorite dish. He was one of the rare people who truly loved cluster beans! Coincidentally, this comforting cluster beans usili was what he had for dinner the night before he passed away. Knowing he enjoyed his favorite South Indian dish one last time brings me great comfort. On his birthday today, I wanted to share his cherished recipe as a tribute — a heartfelt way to honor his memory and let him know how much we love and miss him.
2 Ways Of Making Paruppu Usili
There are two popular methods to prepare the lentil mixture for Kothavarangai Usili. Making the Usili is actually very simple and easy.
Stir-Fry Method:
In this quicker method, the lentils are soaked, coarsely ground, and directly stir-fried in oil. This technique requires more oil and close attention as the lentils fry to a crispy texture. While it involves less prep work because there’s no steaming step, it still delivers an authentic flavor. This is the method used in the recipe shared here.
Steaming Method:
The more traditional and healthier approach involves soaking, grinding, steaming, and then breaking down the lentils before stir-frying. This method uses less oil and results in a lighter texture. I have shared this steaming technique in my Paruppu Sevai recipe, which you can also follow for making Paruppu Usili with kothavarangai or other vegetables.
You can also use lentils to make delicious recipes like Paruppu Vadai, Bafauri, and Ammini Kozhakattai. For tasty vegetable sides like Kothavaranga Poriyal, check out my Beans Poriyal, Beetroot Poriyal, and Vazhakai Poriyal recipes on the blog.
Why Make This
- A wholesome and nourishing South Indian curry made with cluster beans and lentils 🌿
- Authentic recipe from the Tamil Brahmin cuisine made with simple, fresh ingredients 🥬✨
- Naturally vegan, gluten-free, nut-free, and soy-free — perfect for clean eating
- No special spice blends or coconut required, making it easy and accessible 🌶️✨
- Made without steaming, using the stir-fry method for a quick, flavorful dish 🔥
- Packed with plant-based protein and fiber from lentils and green vegetables 💪🥦
- Perfect as a side dish with sambar, rasam, mor kuzhambu, and plain steamed rice 🍛
- Great for everyday meals or festive occasions 🎉
Ingredients needed 🧾
Cluster Beans (Kothavarangai / Gawar Phali)
Buy fresh, good-quality cluster beans from your local Indian grocery store. Look for ones that are bright green, firm, and free from blemishes. You can also use frozen gawar phali as a convenient substitute in this cluster beans curry recipe — just make sure to thaw them before cooking. If using frozen cluster beans, there’s no need to steam them; just add them directly to the pan while cooking.
Lentils (Paruppu)
This Paruppu Usili recipe uses a combination of tur dal (toor dal) and chana dal. These protein-rich lentils are commonly available in Indian grocery stores, large supermarkets, or online on sites like Amazon. Be sure to soak them well before grinding.
Spices
Basic pantry spices are all you need for this South Indian-style curry — including dried red chillies (or swap with green chillies), turmeric powder, black mustard seeds, and gluten-free asafoetida (hing). These spices add depth and traditional South Indian flavor to the vegan and gluten-free Paruppu Usili.
How to make it 🔪
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To Make The Paruppu Mixture
- Soak tur dal (toor dal), chana dal, and dried red chillies in water for about 2 hours.
- Once soaked, drain the water completely.
- Transfer the mixture to a blender or mixer jar. Add a little salt.
- Grind the lentils and chilies coarsely — do not add water while grinding, and avoid making a smooth paste. The texture of the ground dal should remain crumbly and coarse, which is key for a good Paruppu Usili. Chef tip - Spread the ground lentil mixture on a plate and let it air dry for 10–15 minutes to remove excess moisture. This step helps in getting the perfect texture during steaming and stir-frying in South Indian recipes.
To Cook The Cluster Beans
- Wash the Kothavarangai thoroughly. Trim both ends and remove the fibrous strings. Chop them finely for even cooking.
- Transfer the chopped kothavarangai to a steaming vessel. Add ¼ cup of water and a pinch of turmeric powder.
- Place this vessel inside a pressure cooker and cook for 1–2 whistles. ⚠️ Be careful not to overcook — the cluster beans should turn tender but still retain their shape without becoming mushy. Alternatively, you can steam cluster beans in the Instant Pot using the "Steam" mode for 1–2 minutes with quick pressure release.
- Once done, drain any excess water and keep the kothavarangai aside until ready to mix with the paruppu mixture.
To Make Kothavarangai Paruppu Usili
- Heat oil in a heavy-bottomed pan or kadhai. Add mustard seeds and let them crackle. Then add gluten-free asafoetida (hing) and sauté for a few seconds.
- Next, add the coarsely ground lentil mixture prepared earlier. Sauté on medium heat, stirring often.
- The dal will cook down, change color, and break into coarse crumbs. After about 10–12 minutes of sautéing, they will develop a crispy, grainy, lightly roasted texture — essential for a good Paruppu Usili.
- Now add the steamed cluster beans (Kothavarangai) and salt. Mix well and sauté for another 2 minutes so the flavors meld together.
Serving suggestions 🍽
Serve this flavorful South Indian cluster beans curry — Kothavarangai Paruppu Usili — warm alongside steamed rice and classic accompaniments like sambar, rasam, or Mor Kuzhambu. This vegan and gluten-free side dish is a nutritious and delicious staple in a traditional Tamil meal. It will also pair well with the Indian Dal and rice.
For a complete and comforting spread, pair it with tangy pickle, creamy pachadi, and crispy papad. You can also mix Paruppu Usili with Curd Rice for a refreshing twist — it tastes amazing! Enjoy Paruppusili for lunch, dinner, or brunch.
Kothavarangai Paruppu Usili is often served at South Indian weddings, family gatherings, and festive occasions such as Janmashtami, Ganesh Chaturthi, Navaratri, and Nombu, making it a beloved dish that brings tradition and flavor to any celebration.
Top recipe tips 💭
Keep in mind: the lentils and cluster beans will not blend together into one mass. They will remain separate and crumbly — that’s the expected texture of a well-made Paruppu Usili. To save time, start prepping the cluster beans while the lentils are soaking. This way, you can streamline the process and have this delicious South Indian side dish ready in less time.
FAQs 📖
The traditional Paruppu Usili recipe typically uses a mix of tur dal (toor dal) and chana dal. However, you can easily adapt it by using just one type of dal or increasing the proportion of one over the other, depending on your preference or availability.
Some variations of Tamil-style Paruppu Usili are also made using moong dal (yellow split lentils) for a softer texture and lighter flavor.
Feel free to experiment — the key is to keep the lentils coarsely ground without adding any water and sautéed until crumbly for that authentic South Indian flavor and texture.
Paruppu Usili is a versatile South Indian stir-fry that can be made with a variety of vegetables — not just cluster beans (Kothavarangai). You can prepare it with: long green beans, broad beans, bell peppers, sweet corn, bittergourd (karela), carrots, asparagus, cabbage, beetroot, sweet potato, potato, broccoli, banana flower (vazhaipoo), methi leaves (fenugreek greens), snake gourd (Podalangai). These vegetables pair beautifully with the spiced lentil crumble and offer both flavor and nutrition. Feel free to experiment with seasonal or leftover veggies to create your own delicious version of this vegan Tamil Usili recipe.
To enhance the flavor and aroma of Paruppu Usili, you can add a few fresh curry leaves (about 4–5) while tempering the mustard seeds. For a finishing touch, garnish the Kothavarangai Paruppu Usili with freshly grated coconut or chopped cilantro (coriander leaves). These additions bring extra texture and taste, although we usually skip them to keep the recipe close to the traditional Tamil Brahmin style.
Leftover Kothavarangai Paruppu Usili can be stored in an airtight container in the refrigerator for up to 4–5 days. This South Indian dry curry also works great for meal prep—you can make it ahead and store it easily.
For longer storage, you can freeze the cooked usili mixture and boiled cluster beans (kothavarangai) either separately or combined as a curry. Thaw it overnight in the fridge and reheat in the microwave or on the stovetop. Add a few splashes of water while reheating to restore its freshness and texture.
✅ Pro Tip: This Tamil Brahmin-style Paruppusili is freezer-friendly and makes an excellent addition to weekly meal plans or lunchboxes.
More South Indian Recipes
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Recipe 📖
Kothavarangai Paruppu Usili - Indian Cluster Beans Curry
Equipment
Ingredients
To Make The Paruppu Mixture
- ½ cup chana dal
- ½ cup tur dal
- 3-4 dried red chillies
- salt
To Cook The Cluster Beans
- 250 gms cluster beans
- 1 teaspoon turmeric powder
To Make Kothavarangai Paruppu Usili
- 2 tablespoon cooking oil
- 1 teaspoon mustard seeds
- ½ teaspoon GF asafoetida
- salt
Instructions
To Make The Paruppu Mixture
- Soak tur dal (toor dal), chana dal, and dried red chillies in water for about 2 hours.
- Once soaked, drain the water completely.
- Transfer the mixture to a blender or mixer jar. Add a little salt.
- Grind the lentils and chilies coarsely — do not add water while grinding, and avoid making a smooth paste. The texture should remain crumbly and coarse, which is key for a good Paruppu Usili. Chef tip - Spread the ground lentil mixture on a plate and let it air dry for 10–15 minutes to remove excess moisture. This step helps in getting the perfect texture during steaming and stir-frying in South Indian recipes.
To Cook The Cluster Beans
- Wash the kothavarangai thoroughly. Trim both ends and remove the fibrous strings. Chop them finely for even cooking.
- Transfer the chopped kothavarangai to a steaming vessel. Add ¼ cup of water and a pinch of turmeric powder.
- Place this vessel inside a pressure cooker and cook for 1–2 whistles. ⚠️ Be careful not to overcook — the cluster beans should turn tender but still retain their shape without becoming mushy. Alternatively, you can steam cluster beans in the Instant Pot using the "Steam" mode for 1–2 minutes with quick pressure release.
- Once done, drain any excess water and keep the kothavarangai aside until ready to mix with the paruppu mixture.
To Make Kothavarangai Paruppu Usili
- Heat oil in a heavy-bottomed pan or kadhai. Add mustard seeds and let them crackle. Then add gluten-free asafoetida (hing) and sauté for a few seconds.
- Next, add the coarsely ground lentil mixture prepared earlier. Sauté on medium heat, stirring often.
- The lentils will cook down, change color, and break into coarse crumbs. After about 10–12 minutes of sautéing, they will develop a crispy, grainy, lightly roasted texture — essential for a good Paruppu Usili.
- Now add the steamed cluster beans (Kothavarangai) and salt. Mix well and sauté for another 2 minutes so the flavors meld together. Serve this flavorful South Indian cluster beans curry — Kothavarangai Paruppu Usili — warm alongside steamed rice and classic accompaniments like sambar, rasam, or Mor Kuzhambu.
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We'll email this recipe to you, so that you can look at it later!
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