Kothavarangai Paruppu Usili Recipe | Cluster Beans Paruppu Usili Recipe

A healthy combination of cluster beans and dal, this traditional dish of Tamilnadu is usually served with mor kuzhambhu or vatral kuzhambhu.

Paruppu Usili is a traditional dish of Tamilnadu. This dish has an interesting texture and is generally served with Mor Kuzhambhu or Vatral Kuzhambhu. It is usually prepared with Cluster Beans (Kothavarangai) or French Beans or Vazhai Poo (Plantain Flower). The boiled vegetables are mixed with coarsely ground dal that is either steamed or sauteed in oil. I usually steam the dal for paruppu usili as steaming is healthy and the food is light. You can also saute the mixture in oil but the ground dal will consume more oil. Let us learn how to make kothavarangai paruppu usili in this post.


Dr.A.P.J. Abdul Kalam’s favourite mom-cooked food was rice and sambar with coconut chutney – ‘Pride of the Nation : Dr.APJ Abdul Kalam’ by Mahesh Dutt Sharma.

Check out my Easy Mor Kuzhambhu Recipe. If you are looking for recipes of curries, please check
Arachuvitta Sambar
Ennai Kathirikkai Kuzhambhu
Pagarkaai Pitlai | Bitter Gourd Pitlai

Cuisine : Indian – Tamilnadu
Category : Side dish for rice
Serves : 3

Preparation Time : 10 min + 1 hr soaking time for dal
Cooking Time : 20 min


Soak chana dal for 1 hr & grind to a coarse paste with red chillies, cumin seeds, salt & asafoetida → Steam this mixture and crumble → Heat oil in a pan & add mustard, curry leaves, asafoetida → Add chopped & cooked cluster beans, turmeric powder → Saute for 2 min → Add dal mixture → Mix well & saute for 3-4 min → Serve hot.



  • 1 cup Chopped Cluster Beans (Kothavarangai)
  • 1/3 cup Chana Dal 
  • 3 Red Chillies
  • 1 tsp Cumin Seeds
  • 1/4 tsp Asafoetida
  • 1/4 tsp Turmeric Powder
  • Salt as required

  To Temper:

  • 1/2 tsp Mustard
  • A sprig of Curry Leaves
  • 2 pinches of Asafoetida
  • 2 tsp Oil

How to make Kothavarangai Paruppu Usili?

1. Soak chana dal in water for 1 hour and grind to a coarse paste with red chillies, cumin seeds, salt and asafoetida.

2. Steam this mixture in idli cooker (oil should be applied to the mould) or steamer for 10 min (or till they are cooked). Crumble this mixture with hands or pulse in a mixer grinder for a few seconds. The mixture should be coarse. Don’t grind it to a fine powder.

3.  Cook the chopped cluster beans till they become soft but firm.
4. Heat oil in a pan. Add mustard and curry leaves. Wait till the mustard splutters. Add asafoetida and mix well.

5. Add the cooked vegetables, turmeric powder and saute for 2 min.

6. Now add the crumbled dal and saute over medium flame for 3-4 minutes. Serve hot with steamed rice and mor kuzhambhu / vatral kuzhambhu.


  • Same method can be used to prepare french beans / plantain flower paruppu usili.
  • Toor dal or a combination of chana dal & toor dal can be used instead of chana dal.
  • The coarsely ground dal mixture can be sauteed in oil instead of steaming. But this consumes more oil.
  • The dal mixture should be coarse.

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