Lentils, Sides

How to make Paruppu Usli | Morkozhambu Paruppu Usli Combo Meal

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What is Paruppu Usli?

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. Paruppu Usli is also colloquially and simply called “Usli

This is a Combo meal post- do Check out the recipes, and let me know how you liked the platter.

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What can be served with Paruppu Usli ?

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 Paruppu Usli : I have shown it for cluster beans (you can substitute with French beans). Hope you enjoy this traditional meal. This paruppu usli is also a great combo with Vatha Kozhambu, Puli Kuzhambu , or any tamarind / curd based gravy.

The nuttiness of the lentil crumble pairs very well with the tangy tamarind or curd based gravies.

What other veggies can be used to make Paruppu Usli ?

Cabbage, French Beans, carrot, Flat beans, capsicum, Banana Stem – all lend themselves to a beautiful Paruppu Usli. The method is more or less the same, except for Capsicum where the veggies are sauteed lightly to have a crunch instead of steaming the veggies.

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Other Traditional recipes from Tamilnadu on the blog that you may like:

Arichuvitta Sundakkai Vathakuzhambu | Tambrahm special
Arichuvitta Vathakuzhambu is a Tamilnadu special dish made with tamarind base, sun dried condiments and a specially ground spice powder. Served with rice and Usli.
Check out this recipe
Arichuvitta Sundakkai Vatha kuzhambu is a Tamilnadu special dish made with tamarind base, sun dried condiments and a specially ground spice powder. Served with rice and Usli or Thogyal
Sakkaravalli Kizhangu Puli Kozhambu | Sweet potato in tangy Gravy | Satvik Side Dishes | No onion no garlic recipe
Sakkarvalli Puli Kuzhambu is a traditional Vegan tangy-spicy curry made with Sweet Potatoes in a Tamarind sauce-served with hot rice
Check out this recipe
Podalangai Podi Thooval | Snake gourd stir fry
South Indian style Snake gourd stir fry with Moong dal Spice Mix served with Sambhar or Kuzhambu
Check out this recipe
South Indian style Snake gourd stir fry with Moong dal Spice Mix served with Sambhar or Kuzhambu
Vazhakkai Podimas | Raw Banana Slaw
Vazhakkai podimas is a South Indian dish featuring mashed plantains sautéed with spices and herbs. Served with Rasam or Sambhar + Rice in s traditional South Indian meal.
Check out this recipe
Vazhakkai podimas is a South Indian dish featuring mashed plantains sautéed with spices and herbs. Served with Rasam or Sambhar + Rice in s traditional South Indian meal.
Podalangai Poricha Kootu
Podlangai Poricha Kootu is a GF, Vegan stew made with snakegourd, lentils and a freshly ground spice paste. Served with Steamed rice or chapati
Check out this recipe
Podalangai Poricha Kootu

Morkozhambu and Parippu Usli combo Meal

1) Morkuzhambu recipe here ( I have simply substituted Ashgourd with Lauki /bottle gourd). Morkozhambu is any veggies (mostly gourds / okra / raw banana) in tempered Yoghurt Curry – served with Hot White Rice and Ghee)

  Prep time : 15 mins | Cook time : 15 mins | Serves : 4     

Ingredients:

  • 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 

To grind:

  • 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)

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2) Paruppu Usuli: I have a video too embedded here, but have included the steps again with step by step pics for a quicker version today.

Prep time : ½ hour, Cook time : 15 mins (this can be simultaneously made  along with the Morkozhambu to save time)

Serves : 4

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Paruppu Usli is a veggie-lentil Crumble made in South Indian Cuisine. Served as part of a traditional meal in Tamilnadu cuisine with rice and curry on the side.Pin

What. you need to make Paruppu Usli

  • 1/4 cup Split pigeon pea (Toor dal / Tuvaram Paruppu)
  • 1/4 cup Bengalo gram (Channa dal / Kadalai Paruppu)
  • 4 Dry Red chillies (I used spicy variety, so adjust spice accordinglly) 
  • 1/2 tsp Turmeric
  • 1/4 tsp Asafoetida ( Hing, use a generous pinch, skip ONLY if Gluten Free, else highly recommend to add this)
  • 1 TBSP cilantro (kothamalli, optional but we love it in this dish)
  • 2 TBSP Oil
  • 150 grams Cluster beans (Kothavarangai, sub with any veggie in the Notes below)
  • 1.5 tsp Salt (or to taste)
  • 1 tsp Mustard seeds
  • 1 sprig curry leaves
  • 1 red chilli (broken)

How to make Paruppu Usli:

  1. Soak the dals in hot water along with the red chillies and a pinch of turmeric for 60-90 mins . 
  2. Meanwhile chop the veggies fine and steam them for 10 mins till 90% done but not mushy. 
  3. Let all the water evaporate from the veggies , but let it remain moist.
  4. If using Capsicum in place of any veggie, simply saute for 2-3 mins, no need to steam (see Tips / Notes for more details)
  5. Drain the dals, grind them with red chillies, asafoetida and turmeric to a semi-coarse paste. 
  6. Add chopped coriander leaves(if using), salt and mix well.
  7. Place this ground mixture in Idli moulds or a flat plate and steam for 15-17 minutes or till a skewer comes clean (I used an idli steamer for 14 minutes)
  8. Cool completely.
  9. 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. 
  10. 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.
  11. In a pan, make the tempering of the mustard, curry leaves and chillies. 
  12. 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.
  13. The stir-fry is quite dry in consistency yet holds a bit of moisture
  14. Serve immediately with rice, morkozhambu or any Vathakuzhambu and a dollop of ghee for a satiating meal. 
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Paruppu Usili in 2 tsp oil | #YTShorts Paruppu Usli in Tamil Brahmin style | பீன்ஸ் பருப்பு உசிலி
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How to make Paruppu Usli | Morkozhambu Paruppu Usli Combo Meal

Kalyani
Paruppu Usli is a veggie-lentil Crumble made in South Indian Cuisine. Served as part of a traditional meal in Tamilnadu cuisine with rice and curry on the side.
5 from 6 votes
Prep Time 15 minutes
Cook Time 30 minutes
Soaking time 45 minutes
Total Time 1 hour 30 minutes
Course Accompaniment, Dry Saute, Side Dish
Cuisine South Indian, Tambrahm, Tamilnadu Cusine
Servings 4 servings

Equipment

  • Steamer sub with Idli maker
  • steaming plates sub with idli moulds
  • Knife and Cutting Board

Ingredients
  

  • 1/4 cup Split pigeon pea Toor dal / Tuvaram Paruppu
  • 1/4 cup Bengal Gram Channa dal / Kadalai Paruppu
  • 4 Dry Red chillies I used spicy variety, so adjust spice accordinglly
  • 1/2 tsp Turmeric
  • 1/4 tsp Asafoetida Hing, use a generous pinch, skip ONLY if Gluten Free, else highly recommend to add this
  • 1 TBSP Cilantro kothamalli, optional but we love it in this dish
  • 2 TBSP Oil
  • 150 grams Cluster beans Kothavarangai, sub with any veggie in the Notes below
1.5 tsp Salt (or to taste)
  • 1 tsp Mustard seeds
  • 1 sprig Curry Leaves
  • 1 red chilli broken

Instructions
 

  • Soak the dals in hot water along with the red chillies and a pinch of turmeric for 60-90 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 , but let it remain moist.
  • If using Capsicum in place of any veggie, simply saute for 2-3 mins, no need to steam (see Tips / Notes for more details)
  • Drain the dals, grind them with red chillies, asafoetida and turmeric to a semi-coarse paste.
  • Add chopped coriander leaves(if using), salt and mix well.
  • Place this ground mixture in Idli moulds or a flat plate and steam for 15-17 minutes or till a skewer comes clean (I used an idli steamer for 14 minutes)
  • 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 yet holds a bit of moisture
  • Serve immediately with rice, morkozhambu or any Vathakuzhambu and a dollop of ghee for a satiating meal.

Notes

What other veggies can be used to make Paruppu Usli ?

Cabbage, French Beans, carrot, Flat beans, capsicum, Banana Stem – all lend themselves to a beautiful Paruppu Usli. The method is more or less the same, except for Capsicum where the veggies are sauteed lightly to have a crunch instead of steaming the veggies.
Keyword Beans Usli, How to make Paruppu Usli, Kothavarangai Usli, Low fat Paruppu Usli, Paruppu Usli, Tambrahm Recipes, Usli, Usli recipe
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24 Comments

  1. Varada's Kitchen

    This seems like a well known combo in south India. It is totally new to me and very interesting.

  2. vaishali sabnani

    I learned about this combo from this list that Valli gave…and I am impressed with the platter you have prepared.love it and perhaps will try and make it too.

  3. Yenakku venum:-)…looks very inviting Kalyani!

  4. yum.. super comba ella usili and mor kuzhambu.

  5. Pumpkin mor kuzhambu with carrot beans usli looks so delicious 🙂 making me drool here !! tempting combo !!

  6. A very tempting combo!! Specially the usli..

  7. Combo looks awesome! Great pics..

  8. Wonderful combination Even I like usli and rasam combination also looks so delicious.

  9. Priya Suresh

    My comforting meal, i can survive for many days with this beautiful dishes.

  10. Kalyani your pictures are making me go wow..very nicely shot and get combination!..can't wait to make my own yaar!

  11. Nice presentation Kalyani. Ever classic combo…

  12. Yum Yum Yum!!Nice combo..beautifully explained

  13. Delicious combo of dishes..

  14. 5 stars
    I loved this paruppu usli. The use of dals here is something I loved and so I am going to make some tomorrow for our lunch. I am sure it will be liked.

  15. 5 stars
    Paruppu usili and Morkuzhambu is a match made in heaven and one of my favorite combo . I made this weekend too . I also love Vethakuzhambu and paruppu usli combo .

  16. Mayuri Patel

    5 stars
    I have to try this unique to me paruppu usli recipe. I don’t think I would need anything else with it. A dal mixture crumble with mixed vegetables.. healthy and tasty. Bookmarking this recipe.

  17. Sarika Gunjal (Spice Zone)

    5 stars
    First time hearing about Usli. Sounds pretty interesting. Will go very good with just plain rice. Will give it a try.

  18. Neha (My Culinary Expressions)

    5 stars
    Loved every bit of this virtual treat of paruppu usli mor kozhambu. I liked the blend of veggies and dal in the usli making it a good source of protein and mineral/vitamins. Will try out soonest.

  19. Priya Srinivasan

    5 stars
    Oh a delish combo there kalyani! More kuzhambu, paruppu usli and lemon rasam, i m drooling here!!! I do exactly how you make it. Though amma still prefers to cook the lentil crumble in oil, i have never tried banana stem, noting to try next time. Such a hearty and healthy dish!

    • Thanks so much Priya .. my MIL also used to sautee the crumble in oil but I find this method so convenient not to forget so much lesser oil too (and therefore healthier)

5 from 6 votes

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