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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
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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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