Kale Paruppu Usili
Many people stay away from Paruppu Usili because it is a tedious process to make it. I have simplified it in such a way that you can make it weekly. Growing up, my ammamma made it with kothavarangai. I tried this with kale and turned out very well.
Desika Products:
Toor Dal, Peanut Oil, Pepper Corn, Asafoetida
RECIPE FOR PARUPPU USILI:
Ingredients:
Kale - 1 bunch
Red Chilies - 6-7
Solid Hing - 1/4 dime size
Fresh Coconut - 1/2 tblsp
Jeera - 1/4 tsp
Pepper Corns - 3-4
Toor Dal - 1/2 cup
Salt as needed
Curry leaves 2-3 sprigs
Mustard Seeds - 1/2 tsp
Peanut Oil - 2 tblsp
Instructions:
For making the Usili Adai/Masala follow the instructions in the Kothavarangai Paruppu Usili
Wash and finely chop the Kale - 1 bunch might yield 2 to 3 cups of chopped Kale.
Add oil in a kadai, once it’s hot add mustard seeds let it crackle and then add kale.
Sautee the kale with some salt and cook until it is half-way done. You can add very little water in this step.
Add the powdered usili adai and cook the kale until it is completely cooked.
Tips & Tricks
Do not skip hing it adds taste to this dish, solid hing is best. if not use 1/4th teaspoon of powder hing