Parupu usili

Soak 1 cup Toor dhal 1/4 or 1/3 cup Channa dhal with 2 red chilli for 2 hours. Drain the water and grind to a coarse thick mix using whipper blade with hing & salt to taste & lill manjal . The dhal mix she be thick not watery. 

Vaazhapoo: wash & clean vazhaipoo. Drain so that there is not much water. Mix with the dhal. Spread on a flat plate . make 5 or six holes & steam for abt 20 mins or till done. A knife should come out clean . cool. Crumble. Make the curry.

Beans: 

Put the dhal mixture in greased idli plate or greased parupu thattu and steam for 10 mins. Once it cools down break it and pulse it 2 to 3 times in blender.

Cut beans into small pieces. In a kadai, add oil, mustard seeds, Hing, curry leaves, water, salt for beans and cut beans. Cover with lid. Once the beans is cooked add usili and saute for few minutes.