- Vazhaipoo usili
- Beans paruppu usili
Preparation Time : 10 mins + soaking time 30 mins | Cooking Time : 30 Mins | Serves: 3-4
Toor dal 1/4 cup Channa dal 1/4 cup Methi leaves| Venthaya keerai* 2 cups Red chili 4 Mustard seeds 1/4 tsp Urad dal 1/4 tsp Asafoetida 2 pinches Turmeric powder 1/4 tsp Oil 1 tblsp Salt as needed *I added 1 cup only and felt it is less, so changed the measurement to 2 cups. Method:
- Soak the toor dal and channa dal for 30 minutes along with the red chili.
- After 30 minutes, drain the water completely and grind the dal mixture along with red chili, turmeric powder, asafoetida and little salt.
- Finely chop the methi leaves and keep it aside.
- Once the dal mixture is ready, grease an idli pan and steam this for 12-15 minutes.
- My mother in law follow an easy method of pressure cooking this mixture.
- We used to live in a big joint family and paruppu usili is made in bulk on sundays.
- So my mother in law, will grease a vessel with oil and put the ground dal mixture into this.
- Cover this with a perfect lid and pressure cook for 3-4 whistles.
- I always use this same method as i find this convenient.
- I can escape from washing the idli steamer.
- Grease a vessel with little oil and add the dal mixture to this and pressure cook for 4 whistles.
- Once done, take out and allow this to cool completely.
- Once it is cool, pulse this once in the mixie.
- You will get the soft grainy dal.
- In a pan add the oil and add the mustard seeds and urad dal.
- Once it splutters add the chopped methi leaves.
- Saute it for a minute till it gets wilted.
- Add the pulsed dal mixture to this and cook for 10 minutes in a medium low flame.
- Stir this often.
- Once done, switch off the flame.
- Serve hot with vatha kuzhambu or rasam rice.
- Adding more toor dal will give a soft usili.
- Adding more channa dal will give a crispy dal mixture.
- You can use veggies like beans, capsicum, avarakkai, vazahipoo,vazhaithadu, drumstick leaves for making paruppu usili.
Method with step wise pictures:
- Soak the toor dal and channa dal for 30 minutes along with the red chili.
- After 30 minutes, drain the water completely and grind the dal mixture along with red chili, turmeric powder, asafoetida and little salt.
- Finely chop the methi leaves and keep it aside.
- Once the dal mixture is ready, grease an idli pan and steam this for 12-15 minutes.
- My mother in law follow an easy method of pressure cooking this mixture.
- We used to live in a big joint family and paruppu usili is made in bulk on sundays.
- So my mother in law, will grease a vessel with oil and put the ground dal mixture into this.
- Cover this with a perfect lid and pressure cook for 3-4 whistles.
- I always use this same method as i find this convenient.
- I can escape from washing the idli steamer.
- Grease a vessel with little oil and add the dal mixture to this and pressure cook for 4 whistles.
- Once done, take out and allow this to cool completely.
- Once it is cool, pulse this once in the mixie.
- You will get the soft grainy dal.
- In a pan add the oil and add the mustard seeds and urad dal.
- Once it splutters add the chopped methi leaves.
- Saute it for a minute till it gets wilted.
- Add the pulsed dal mixture to this and cook for 10 minutes in a medium low flame.
- Stir this often.
- Once done, switch off the flame.
- Serve hot with vatha kuzhambu or rasam rice.
- Adding more toor dal will give a soft usili.
- Adding more channa dal will give a crispy dal mixture.
- You can use veggies like beans, capsicum, avarakkai, vazahipoo,vazhaithadu, drumstick leaves for making paruppu usili.
