Paruppu in Tamil means Lentil and Usili means mixture. This dish was taught to me by one of my friends who is from Chennai. From then on I have always made it as a sabzi (vegetable) to go along with rasam rice. The good part is that it takes only 15 minutes to make it (apart from the soaking time.)
Ingredients
Chana Dal (Bengal Gram) 1 cup
Dry Red Whole chilies 5
Chana Dal (Bengal Gram) 1 cup
Dry Red Whole chilies 5
Hing(asafetida) a pinch
Haldi (Turmeric) a pinch
Green Flat Beans (chopped) 1 1/2 cups
Urad Dal (without black skin) 2 tea spoon
Black Mustard Seeds 1 tea spoon
Curry Leaves 4 - 5
Sunflower oil 2 tea spoon
Salt to taste Urad Dal (without black skin) 2 tea spoon
Black Mustard Seeds 1 tea spoon
Curry Leaves 4 - 5
Sunflower oil 2 tea spoon
Directions
1. Soak chana dal in water for 5 to 6 hours (time depends on the quality of dal,) then grind it coarsely with dry red chilies and salt. You need not add water while grinding. The dal mixture (usili) should be solid.
2. Heat oil in a skillet, as soon as the oil becomes hot, put mustard seeds, cover the skillet and let the seeds crackle.
1. Soak chana dal in water for 5 to 6 hours (time depends on the quality of dal,) then grind it coarsely with dry red chilies and salt. You need not add water while grinding. The dal mixture (usili) should be solid.
2. Heat oil in a skillet, as soon as the oil becomes hot, put mustard seeds, cover the skillet and let the seeds crackle.
3. Turn the flame low, add urad dal and cook till it leaves its aroma.
4. Now slide some curry leaves, the dal mixture and sprinkle hing powder. Cook till the dal mixture begins to attain golden brown crumbled look. Keep the skillet covered so that the dal mixture cooks faster and in between keep stirring.
5. Meanwhile, boil beans either in cooker or in microwave with little water and a pinch of salt. This will take 8 to 10 minutes of time.
6. Once the dal mixture is cooked enough, add a pinch of haldi and boiled beans. Mix well till all the water is evaporated from the beans.
You can serve flat beans usili with sambaar rice or rasam rice.
Flat beans are known as Averai kai in Tamil, Chikkudu in telugu, and Papdi in Hindi.
8 comments:
Hey, my mum makes this very often. The way the photo's come out...i sure am tempted to try it. Maybe when my MIL comes... :)
paruppu usili love it... u knw it tastes good with more (curd) kuzhambu... atleast that's wat my dad used to say. looks so crispy in the photograph...parupu usili tastes awsome when u make it with plantain flower...try that too :) cheers and smiles for you vandya
Hi Vandya, I like the fact that the ingredients for Paruppu Usili are easily available in the kitchen, I will try it out. Do you know, last pm I followed your momo recipe to prepare momos in my kitchen.... and I must say that the first attempt was pretty impressive :-) .... but I did not have the generic steamer you mentioned, therefore had to use my pressure cooker minus the whistle to steam. The skin of the momo turned out harder than normal.... probably because of this.... but it was completely cooked!!
I've tasted this dish once in Chennai and really loved it. Never knew it was this easy. Tempted to try this right away.
Nice one!
Just to add more tadka to the recipe, we usually use green beans or string beans.
One other delicacy is banana flower (vazhappoo) paruppu usili! Obviously, that takes too much work for the likes of me :)
yes kadi in gujarathi, morkuzhambu and pachadi here...
first oil your hands b4 u start peeling vaazhai poo.. yucky job..but since i was young, i always volunteered to skin the poo alive ;)
every flower I peel, i give them a name. My maths miss, science miss, and ofcourse my social teacher who always catch me sleepin in her class.. i m not mentioning their names for i am scared they will skin me alive...
I love such easy but delicious dishes. And this one is just for me. We have a similar dish called Kisir, made with bulgur(pounded wheat).
Munchmany - i hope you have a gala time with your MIL ;)I'm sure she'll be quite impressed with your cooking skills.
Viji - Moore kuzhambu and rice is my favorite too. I'll try plantain parappu usili.Hope it's easy to peel all the flowers out. Have you Noticed, each state has its own way of making gravies using curd??
Ambrosia - this recipe is quite easy and takes very less time. You can even replace Chana dal with Toor dal. Next time when you make momos, grease the outter part so that they don't become hard. BTW, love your mom's food blog.
Deepa - Let me know how it the dish comes out.You can even try plantain flowers instead of beans as my friends are suggesting.
Gurooji - Thanks for the suggestion.It really helps. Even Viji suggested the vazhappoo usili. Wondering if i can really make it.
Viji, that's interesting and i'm surprised that you're still scared of your teachers. I'll surely try vazhappoo recipe during one of these coming weekends. Anand would love to eat it.
Zerrin, thank you for checking my space. I just visited your website and loved it. I always wanted to try hummus. Your recipe has given me enough idea about it.
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