Paruppu Usuli is a healthy curry and is very tasty. They are made on most festival days. Only certain green vegetables go as combination with dhals to make this usuli.
You can also combine vegetables like carrots, beans, or use cabbage, or Valor. I always cook them when these veggies are minimum to be cooked alone. And I like the crunchy texture of the dhal in the end.
Crunchy Paruppu Usuli
You need:
Fresh Beans - 1/4 kg. (very finely chopped)
Mustard seeds - 1/4 tsp
Urad dal – 1/2 tsp
Curry leaves
Oil
To coarsely grind:
Toor dal - 1 cup
Channa dhal - 1/4 cup
Dry red chillies – 2
salt
Soak the toor dal and channa dhal with red chillies in water for 1/2 an hour. Drain and grind coarsely with salt Make sure not to add water more than a tsp. Steam it and keep aside.
Boil beans (with less water) with salt and turmeric powder. You can do it like how we cook the normal curry or you can keep in cooker without lid and steam for a while.
Now heat oil in a skillet, temper with mustard seeds, urad dal and curry leaves. Add the ground paste and saute until the ground paste starts absorbing the oil. At one stage it turn golden brown and it will lose the stickiness. (I like to slightly roast it, and make it crunchy) Now add the boiled beans mix well. Saute for about 2 mins.
Paruppusili is ready to serve. They go great with Moor Kuzhambu.
And this is a part of the our menu on some great occasion. This is a sort of must have for the get together menu.
You can also combine vegetables like carrots, beans, or use cabbage, or Valor. I always cook them when these veggies are minimum to be cooked alone. And I like the crunchy texture of the dhal in the end.
Crunchy Paruppu Usuli
You need:
Fresh Beans - 1/4 kg. (very finely chopped)
Mustard seeds - 1/4 tsp
Urad dal – 1/2 tsp
Curry leaves
Oil
To coarsely grind:
Toor dal - 1 cup
Channa dhal - 1/4 cup
Dry red chillies – 2
salt
Soak the toor dal and channa dhal with red chillies in water for 1/2 an hour. Drain and grind coarsely with salt Make sure not to add water more than a tsp. Steam it and keep aside.
Now heat oil in a skillet, temper with mustard seeds, urad dal and curry leaves. Add the ground paste and saute until the ground paste starts absorbing the oil. At one stage it turn golden brown and it will lose the stickiness. (I like to slightly roast it, and make it crunchy) Now add the boiled beans mix well. Saute for about 2 mins.
Paruppusili is ready to serve. They go great with Moor Kuzhambu.
And this is a part of the our menu on some great occasion. This is a sort of must have for the get together menu.
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