Cluster Beans Paruppu Usili/Kothavarangai Paruppu Usili /Seeni Avarakkai Usili

22688796_1631080156975701_3320944942239156833_nSharing a recipe today .. Are you ready ?

Paruppu Usili is a traditional South Indian dish which is prepared with lentils. It is a very healthy dish as it has lentils and is steam cooked. This goes excellent with almost any type of kuzhambu. You can try the same recipe with french beans as well..Follow this procedure and enjoy a traditional meal with your loved ones.


Cluster Beans -1/4 kg
Tur dal -1/3 cup
Bengal Gram/channa dal/kadalai paruppu -1/4 cup
Red chillies -2
Green chillies-2
Turmeric powder-1/4 tsp

For the seasoning
Mustard seeds-1/4 tsp
Asafoetida/hing -1/4 tsp
Curry leaves –few



Wash and chop cluster beans finely. Add turmeric powder, salt and steam cook.
Soak tur dal and channa dal together for 1-2 hours. Drain the water completely and grind it (without adding water) coarsely with green chillies 
or red chillies and salt.
Grease idly mould and steam cook the ground dal. 
Once cooked, crumble the mixture with your hands.

Heat  oil in a kadai, add mustard seeds, when it splutters, add hing and curry leaves.
Then add the crumbled dal, cook for 3-4 minutes on low heat, then add the cooked cluster beans (if there is water, squeeze it out completely and add to the above) and mix well.Cook for further 2-3 minutes. Garnish with coriander leaves and serve as a side dish for rice.

Appreciate all feedbacks ! Please like and share it .

Devi Venkatesan

#devivenkatesan #mybloginspires 









Onam Celebrations 

Onam is the biggest festival in the Indian state of Kerala. Numerous festivals are celebrated in kerala,yet Onam is of prime importance and celebrated by people all over the state irrespective of religion .Onam Festival falls during the Malayali month of Chingam (Aug – Sep) and marks the homecoming of legendary King Mahabali. Onam is the harvest festival in Kerala.

Onam festival begins 10 days prior to actual date of festival. People start decorating their residences with beautiful flower arrangements days before the occasion. Onasadhya is prepared on the last day of Onam, called Thiruonam. People of Kerala wish to depict that they are happy and prosperous to their dear King Mahabali whose spirit is said to visit Kerala at the time of Onam.

Ten days of feasting, boat races, songs and dance are part of the festivities. Pookalam or floral decoration at the entrance of each house marks each day. Earthen mounds, which look like square pyramids, representing Mahabali and Vishnu are also placed in the dung-plastered courtyards. After traditional prayers and worship, the head of the household presents new clothes to the family and friends. This is followed by a lavish feast.


Dancing and sports also takes precedence this week. Certain dances like Kaikotikalli, are traditionally associated with Onam. Caparisoned elephants in spectacular procession, fireworks are also an integral part of the festivities. The Vallamkalli or the boat race is another event that is synonymous with Onam and is best seen at Aranmulla and Kottayam. About 100 oarsmen row huge and graceful snake boats and men and women come from far and near to watch the snake boats skim through the water.

Rangoli is considered very auspicious due to which it is an inevitable part of Hindu festivals. In kerala ‘Pookalam’ or the flower rangoli marks the festival of Onam.  ‘Poo’ means ‘flower’ and ‘Kalam’ means artwork. Floral Rangoli or the ‘Onam Kolam’ is a very important part of the Onam celebrations. 

Rich and the poor, everybody prepares Onasadya in a grand fashion as people of Kerala are extremely devotional and passionate when it comes to Onasadya.

This festival is also important because of its secular character.

Happy Onam friends !!

Devi Venkatesan

#devivenkatesan #mybloginspires

Peas Pulao – Rice Variety

21015669_2001130169902037_1900372151_nHi Friends, Today I made Peas Pulao,this is my daughter’s favorite lunch menu.

This is a Indian Rice menu.Check below for the recipe .

  • Ingredients:
  • Basmati Rice : 1Cup
  • Big Onion : One large
  • Ginger Garlic paste : One Spoon Full
  • Peas : 1/4 Cup
  • Oil:1/2 tbsp
  • Water: 1 and 1/2 cup (adding coconut milk Optional)
  • Salt: To Taste  
  • To Temper
  • Cinnamon-1/2 inch piece
  • Cloves -2
  • Cardamom – 1
  • To grind to a paste:
  • Coriander leaves – 1/2 cup tightly packed
  • Cashewnut – 6
  • Tomato – 1 big sized
  • Green chillies – 2 (Grinding is optional..We can use it without pasting it)
  • Red chilli powder – 1/2 tsp21040602_2001130153235372_689190236_nMethod:First grind the ingredients listed under ‘To grind’ with little water to a fine paste. Set aside. In a pressure cooker heat oil and ghee add the items under ‘To temper’ with ginger garlic paste. 

    21074055_2001129986568722_1894420452_nAdd onion and saute till slightly browned. Then add the masala paste and saute till raw smell leaves and it turns color as shown below.Soak basmati rice in water for 30mins set aside.21074464_2001130043235383_1594998355_n

    Then add  peas saute till the masala is well blended .Add required salt.Drain water from rice and add it.21100262_2001130116568709_2134413207_n

    Give a stir and add water. Close and pressure cook for 3 whistles in medium flame. 

    Serve hot with  onion raita


    Devi Venkatesan

    #devivenkatesan #mybloginspires  #devivenkatesankitchen

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