Morkozhambu (veggies in yoghurt gravy) and Paruppu usuli (lentil-veggie steamed stir fry) are like a match made in heaven. This combo features regularly at my place for most festivals and celebrations. I have already posted the recipe for Iyengar Kalyana Morkozhambu here.
Today’s combo post is the first in the series of Combo Meals for Blogging Marathon 46 beginning today. Check out the recipes, and let me know how you liked the platter..
I have included Morkozhambu, Beans Paruppu Usuli, Lemon Rasam and steamed rice in the festival platter picture here. The detailed step by step is for Parippu Usli : I have shown it for cluster beans (you can substitute with French beans). Hope you enjoy this traditional meal. This parippu usli is also a great combo with Manithakkali Kozhambu (or any tamarind based gravy)
Morkozhambu and Parippu Usli combo Meal
1) Morkuzhambu recipe here ( I have simply substituted Ashgourd with Lauki /bottle gourd)
Prep time : 15 mins | Cook time : 15 mins | Serves : 4
(Ash gourd in tempered Yoghurt Curry - served with Hot White Rice and Ghee)
- White Pumpkin - peeled and cubed into 1 inch thick batons - 1 cup
- Curds - 1 1/2 cup
- Salt - to taste
- Turmeric - 1/2 tsp
- Hing / Asafoetida - a generous pinch
- Toor Dal - 1 TBSP
- Ginger - grated - 1/2 tsp (optional)
- Coriander seeds - 1.5 TBSP
- Channa Dal / Split Bengal gram - 1 1/2 tsp
- Red chilli - 2 nos (adjust spice)
- Methi seeds (dry fenugreek) - 1/2 tsp
- Grated coconut - 3 TBSP
Tempering : Oil (1 tsp), 1/2 tsp Mustard seeds and 1/2 tsp cumin seeds, curry leaves (few)
2) Paruppu Usuli: I have a version here, but have included the steps again with step by step pics for a slightly different version today.
Prep time : ½ hour, Cook time : 15 mins (this can be simultaneously made alongwith the Morkozhambu to save time)
Serves : 4
- Toor dal / Tuvaram Paruppu – 2 big handfuls
- Channa dal / Kadalai Paruppu – 1 big handful
- Red chillies – 4
- Turmeric – ½ tsp
- Aafoetida – a generous pinch
- Oil – 2 TBSP
- Cluster beans / French beans – Trimmed and chopped fine – ¾ cup (about 100-120 gms of chopped weight)
- Salt – to taste
- Tempering :Mustard, curry leaves, 1 red chilli (broken)
- Soak the dals in hot water along with the red chillies and a pinch of turmeric for 30 mins. Meanwhile chop the veggies fine and steam them for 10 mins till 90% done but not mushy. Let all the water evaporate from the veggies.
- Drain the dals, grind them with red chillies, asafetida and turmeric to a semi-smooth paste. Add chopped coriander leaves(if using), and mix well.
- Place in Idli moulds and steam for 15-20 mins (I used an idli steamer, but if you are using pressure cooker, steam without whistle). Cool completely.
- Once completely cooled, simply mash up the cooked dal into a consistency of bread crumbs (if your dal is well steamed, the crumbs can be made in a matter of minutes. If there’s some moisture left, crumble them thoroughly, and saute in a tsp of oil for 5-6 mins before proceeding to the next step)
- In a pan, make the tempering of the mustard, curry leaves and chillies. Add the steamed veggies and sauté in the oil for 4 mins on low. Once done, add the dal crumbs and toss for 2-3 mins taking care not to mash them up.
- The stir-fry is quite dry in consistency
- Serve immediately with rice, morkozhambu and a dollop of ghee J