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Monday, 13 June 2016

Okra Paruppu Usili (Okra & Lentil Scrambled Curry - South Indian Style)


          This recipe is an adaptation of a traditional South Indian (Tamil Brahmin) recipe of Paruppu Usili, but with a twist. I prepared this dish with some leftover dal (lentil curry) to make a simple and yummy side dish today.

          I must say we at home really enjoyed this amazing concoction with chapattis. It also goes well as a side dish with curd-rice, sambar-rice or dal-chawal. So check for a step by step method with pictures to prepare it.





  • 300 gms okra, cut into 1" thickness
  • 2 cups leftover dal
  • 2 tbsp. oil
  • 1 tsp.mustard seeds
  • 1/2 tsp. cumin seeds
  • 1/4 tsp. asafoetida
  • 1 dry red chili
  • 1 green chili
  • 1 sprig curry leaves
  • 1 tbsp. chana dal (Bengal Gram)
  • 1 tsp. split urad dal (black gram)
  • salt to taste
  • 1/2 tsp. turmeric powder
  • 1 tsp. lime juice
  • 1-2 tbsp. coriander leaves, chopped 
  • 1 tbsp. fresh grated coconut 





          In a pan simmer the dal till dry and till it resembles bread crumbs. Keep aside. Heat oil in a pan and temper with mustard seeds, red chili and cumin seeds. Allow it to splutter.

          Add the asafoetida, chana dal, urad dal, curry leaves and green chilies. Saute for a few seconds. Then add the okra, salt and turmeric powder.

          Mix well and cook, covered on a low flame till the okras turns soft. Now add the dried dal and lime juice and toss well. 

          Garnish with coriander leaves and coconut. Serve as a side dish with rice or chapattis.





                                In a pan simmer the dal till dry and till ......





......it resembles bread crumbs. Keep aside. 




Heat oil in a pan and temper with mustard seeds, red chili and cumin
                         seeds. Allow it to splutter.




Add the asafoetida, chana dal, urad dal, curry leaves and green chilies. 
                       Saute for a few seconds. 




Then add the okra, salt and turmeric powder.




Mix well and cook, covered on a low flame till the okras turns soft. 






Now add the dried dal and lime juice and toss well.



Garnish with coriander leaves and coconut. Serve as a side dish 
with rice or chapattis.













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