Kothavarangai Paruppu Usili

Many people stay away from paruppu usili because its a tedious process to make it. I have simplified it in such a that you can make it weekly. Growing up Ammamma made it but stayed away from it, despite her nudging me towards the health benefits of kothavarangai. Moving from away from motherland made me miss the usili and hence the implied version of the usili. Hope you will enjoy it!

Desika Products:

Toor Dal, Peanut Oil,Pepper Corn, Asafoetida

RECIPE FOR PARUPPU USILI:

Ingredients:

Frozen/ Fresh Guvar - 250 gms

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:

1. Soak Toor dal and red chilies for half hour.

2. Grind the soaked ingredients with jeera, pepper corns, coconut, hing, and some salt, coarsely. Add little water if needed.

3. Make this batter into an adai. Ensure both sides are well done. Allow this to cool on a plate.

4. Once the adai is at room temperature, store it in the fridge for eight hours before making the dish.

5. Cut the guvar into 1-inch pieces

6. Add the 2 cups of water to guvar and boil until soft. Drain the water and keep it aside.

7. Take the refrigerated adai and break into small pieces.

8. Place these in a mixie jar and pulse until adai is well crumbled. DON’T make into a paste or powder. No need to add water

9. Now, heat up a kadai and add peanut oil and mustard seeds.

10. Once the mustard seeds sputter, add the curry leaves and crumbled adai. Sauté for 3-5 minutes.

11. Add the cooked guvarand adjust the salt as needed

12. Saute this for additional 3-5 minutes

13. The paruppu usili is ready. I enjoy it with rasam rice. My family enjoys it best with curd rice and vadumanga.

Tips & Tricks

• Instead of cooking the Guvar in water, you can saute it.

• Do not skip hing it adds taste to this dish, solid hing is best. if not use 1/4th teaspoon of powder hing

• Guvar will be little bitter in taste, that normal. Don;t overcook it otherwise usili will not taste good.