Home VegetarianSide Dish Vendhaya Keerai Paruppu Usili

Vendhaya Keerai Paruppu Usili

Published under: Side Dish

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.

Praveen Kumar
Praveen Kumar
Praveen Kumar founded Awesome Cuisine, a platform created in 2008 to showcase India's vibrant culinary heritage. A digital marketer by profession and a passionate food lover, Praveen has been exploring the world of food since his school days. With Awesome Cuisine, he combines his expertise in digital marketing with his deep love for food, sharing delicious recipes and inspiring others to appreciate the joy of cooking. Through Awesome Cuisine, he invites you to join him on a flavorful journey and discover the wonders of Indian cuisine.

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