Thursday, December 21, 2017

Venthaya keerai paruppu usili | Methi leaves usili

Venthaya keerai | methi leaves we always get in a big bunch here. I usually make methi thepla or methi kadi pakoda or venthaya keerai sambar. This time, i heard about this venthaya keerai paruppu usili, for the first time, from my friend's mom. During my visit to the nearby mini mart, i bought a fresh bunch of methi leaves and made sambar during the weekend. Tried making paruppu usili few days back and it was awesome. In fact the entire family loved the venthaya keerai paruppu usili and we had with garlic rasam. Check out my
venthaya keerai - paruppu usili


Venthaya keerai paruppu usili

  Preparation Time : 10 mins + soaking time 30 mins | Cooking Time : 30 Mins |Serves: 3-4

     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.
Notes:

  1. Adding more toor dal will give a soft usili.
  2. Adding more channa dal will give a crispy dal mixture.
  3. You can use veggies like beans, capsicum, avarakkai, vazahipoo,vazhaithadu, drumstick leaves for making paruppu usili.


Venthaya keerai paruppu usili


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.
Venthaya-keerai usili

Notes:
  1. Adding more toor dal will give a soft usili.
  2. Adding more channa dal will give a crispy dal mixture.
  3. You can use veggies like beans, capsicum, avarakkai, vazahipoo,vazhaithadu, drumstick leaves for making paruppu usili.


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3 comments:

  1. My athai used to prepare this very often.somehow i end up doing only parathas or dal.have to make it soon

    ReplyDelete
  2. Hi Jeyashri, Can we try this molai keerai?

    ReplyDelete
  3. your info is quite helpful to forever.Keep it up and thanks to the writer.

    https://www.lukhidiamond.com/LOOSE-DIAMONDS

    ReplyDelete

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