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.
I must say we at home really enjoyed this amazing concoction with chapati. It also goes well as a side dish with curd-rice, sambar-rice or dal-chawal. So check out the step by step pictorial recipe 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 dal till dry & till ......
......it resembles bread crumbs. Keep aside.
Heat oil & temper with mustard seeds, red chili & cumin
seeds. Allow it to splutter.
Add asafoetida, chana dal, urad dal, curry leaves & green chilies.
Sauté for a few seconds. 
Then add okra, salt & turmeric powder.
Mix well & cook, covered on a low flame till okras turns soft.
Now add dried dal & lime juice & toss well.
Garnish with coriander leaves & coconut. Serve as a side dish
with rice or chapattis.
No comments:
Post a Comment