Kothavarangai Paruppu Usili - Indian Cluster Beans Curry
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.
Servings 4 people
Calories 235.91kcal
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.
Notes
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.
Nutrition
Calories: 235.91kcal | Carbohydrates: 37.67g | Protein: 12g | Fat: 7.46g | Saturated Fat: 0.95g | Polyunsaturated Fat: 0.95g | Monounsaturated Fat: 4.35g | Sodium: 6.56mg | Potassium: 256.03mg | Fiber: 13.17g | Sugar: 1.23g | Vitamin A: 109.58IU | Vitamin C: 32.04mg | Calcium: 139.48mg | Iron: 3.73mg