What is Paruppu Usli?
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.
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.
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.
Other Traditional recipes from Tamilnadu on the blog that you may like:
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)
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
PIN FOR LATER
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:
- 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.
How to make Paruppu Usli | Morkozhambu Paruppu Usli Combo Meal
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.
This seems like a well known combo in south India. It is totally new to me and very interesting.
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.
Yenakku venum:-)…looks very inviting Kalyani!
yum.. super comba ella usili and mor kuzhambu.
Pumpkin mor kuzhambu with carrot beans usli looks so delicious 🙂 making me drool here !! tempting combo !!
A very tempting combo!! Specially the usli..
Combo looks awesome! Great pics..
Wonderful combination Even I like usli and rasam combination also looks so delicious.
My comforting meal, i can survive for many days with this beautiful dishes.
Kalyani your pictures are making me go wow..very nicely shot and get combination!..can't wait to make my own yaar!
Nice presentation Kalyani. Ever classic combo…
Yum Yum Yum!!Nice combo..beautifully explained
Delicious combo of dishes..
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.
Go for it, Archana. Am sure you would love this combo too
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 .
yay! Paruppu Usli for the win, right ?
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.
Thanks Mayuri. DO try, am sure you would like it…
First time hearing about Usli. Sounds pretty interesting. Will go very good with just plain rice. Will give it a try.
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.
Thank you, Neha. Am sure you would like it a lot when you try it
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)