Vazhaipoo usili Beans paruppu usili
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.
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.
https://www.lukhidiamond.com/LOOSE-DIAMONDS
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