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. 

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.

Vaazhapoo: while cutting, soak it in diluted butter milk. When ready to cook, rinse it. Add little bit of turmeric and salt. In instant pot, pressure cook for 4 mins by keeping cut vaazhapoo in vazhapoo purple petal and keep petals on the trivet.

Beans:

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.