Vendhaya Keerai Paruppu Usili Recipe

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Toor Dal – 1/2 cup
Chana Dal – 1/2 cup
Dried Red Chillies – 4
Green Chillies – 4
Salt as per taste
Ginger – 1/2 inch piece, peeled and grated
Turmeric Powder – 1/2 tsp
Asafoetida Powder – 1/2 tsp
Fenugreek Leaves – 4 cups, finely chopped

For Tempering:
Oil – 2 tblsp
Mustard Seeds – 1/2 tsp
Cumin Seeds – 1/2 tsp
Urad Dal – 1 tsp
Dried Red Chilli – 1, halved
Curry Leaves – 1 sprig

1. Wash both the dals and soak in 2 cups of water with red chillies for 60 minutes.
2. Drain and combine with green chillies, salt, ginger, turmeric powder and asafoetida powder.
3. Grind to make a coarse batter, gradually adding 1/2 cup of water.
4. Transfer to a bowl and place in a pressure cooker.
5. Add water and steam for 15 minutes without the weight.
6. Crumble the ground masala powder.
7. Place fenugreek leaves in a pan with 3/4 tsp of salt and 1/2 cup of water.
8. Cover pan and cook over high heat for 4 to 5 minutes, till leaves are tender and water is complely absorbed.
9. Heat oil for tempering in a large pan.
10. Add remaining ingredients for tempering.
11. Fry over moderate heat.
12. Add the crumbled masala powder and cook for about 2 minutes.
13. Mix in the cooked fenugreek leaves and stir-fry for 2 to 3 minutes, till well blended and completely dry.
14. Serve hot.

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