Tuesday, October 7, 2014

Paruppu usili





































Paruppu usili is prepared separately and mixed with vegetables to make poriyal. There are many traditional paruppu usili prepared, they are vazhaipoo paruppu usili, kothavarangai paruppu usili, beans paruppu usili, cabbage paruppu usili.

 Here, I will post the preparation of paruppu usili recipe alone.There are two methods in preparing this paruppu usili. 

Ingredients:
  • 1/2 cup Toor dal
  • 1 laddle Channa dal
  • 2 Red chilli
  • A pinch Turmeric powder
  • A small piece or 1/4 tsp Asafoetida/Hing
  • As per taste Salt
For Seasoning:
  • 1 tsp Mustard seeds
  • Oil (please see methods for measurement)

Method 1: (Steaming method)

1) Clean and soak toor dal and Channa dal together for 1/2 hour in warm water.

2) Drain the water completely and grind coarsely with red chilli, Asafoetida, turmeric powder and salt.

3) Steam the grounded dal. Steaming can be done in pressure cooker with out placing weight or in idly cooker or in electric rice cooker. 

4) Insert a tooth pick to check whether it has steamed. If it comes with out sticking then it has got steamed properly.

5) Keep aside to cool down.

6) Crumble the paruppu usili with hands or alternatively give one pulse in mixer. Heat 1 tsp oil in a kadai and add mustard seeds. When it splutters add crumbled paruppu usili and fry for few mins and switch off the flame. Transfer to a bowl to cool down.

Method 2: (Direct method)
1) Clean and soak toor dal and Channa dal together for 1/2 hour in warm water.

2) Drain the water completely and grind coarsely with red chilli, Asafoetida, turmeric powder and salt.

3) Heat 1 laddle of oil in a kadai and crackle mustard seeds. Then ground mixture and fry. 

4) You need to fry for 10-15 mins in medium flame so that it gets cooked and becomes crispy too.

5) After it gets cooked, switch off the flame and transfer the paruppu usili to a bowl to cool down.

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