Okra Paruppu Usili

 

               Okra Paruppu Usili is an adaption of a traditional South Indian (Tamil Brahmin) recipe of paruppu usili. It has okra / ladyfinger cooked with steamed lentil. This is a simple side dish. I must say we at home really enjoyed this amazing concoction with chapati. It is also a great accompaniment to curd-rice, sambar-rice or dal-chawal. 

               You can prepare Usili with any other veggies of your choice by following the same method. They turn out real amazing. So check out the step by step pictorial recipe to prepare this healthy and yummy regional recipe. 

• 300 gms. okra, cut into 1" thickness
• 1/4 cup mixed lentil, soaked for an hour
• 2-3 dry red chilies
• 1 tsp. cumin seeds
• 1/4 tsp. asafoetida
• 3 tbsp. oil
• 1/2 tsp. mustard seeds
• 1/2 tsp. cumin seeds
• 1 onion, chopped
• 2-3 garlic, chopped
• 1-2 green chilies, chopped
• 1 sprig curry leaves
• salt to taste
• 1 tsp. turmeric powder 
• 1-2 tbsp. coriander leaves, chopped 
• 1 tsp. lime juice

           Grind the soaked lentil, red chilies, cumin seeds, asafoetida, a pinch of turmeric powder and 1/4 tsp. salt into a coarse paste without adding any water. 

          Transfer the batter into a greased steel plate and steam for 12-15 minutes. Set aside to dry and then crumble it with your hands till it resembles bread crumbs. Keep aside. 

          Heat 1 tbsp. oil in a pan and sauté the okra along with a pinch of turmeric powder and salt till they tender. Keep aside. 

         Heat remaining oil and temper with mustard seeds and cumin seeds. Allow it to splutter.

          Then add onion, garlic, green chilies and curry leaves. Sauté for a few seconds. Add the crumbled lentil and stir fry for 2-3 minutes.

           Add the fried okra. Mix well and sauté for 1-2 minutes more.

           When done, add the chopped coriander leaves and lime juice. Give it a toss and serve as a side dish with curd rice, sambar rice or chapattis.

                     Grind the soaked lentil, red chilies, cumin seeds, asafoetida, a 

                     pinch of turmeric powder and 1/4 tsp. salt into a coarse paste 

                     without adding any water. Transfer the batter into a greased 

                     steel plate and steam for 12-15 minutes. 

                               Set aside to dry.

                    Then crumble it with your hands till it resembles bread crumbs. 

                         Heat 1 tbsp. oil & sauté the okra with a pinch of turmeric 

                         powder and salt till they tender. Keep aside. 

                        Heat remaining oil & temper with mustard seeds & cumin

                        seeds. Allow it to splutter.

                        Add onion, garlic, green chilies & curry leaves. Sauté for a 

                        few seconds. 

                              Add the crumbled lentil and stir fry for 2-3 minutes.

                        Add the fried okra. Mix well & sauté for 1-2 minutes more.

                      When done, add the chopped coriander leaves & lime juice. 

                       Serve as a side dish with curd rice, sambar rice or chapattis.

Kovakkai Paruppu Usili (Ivy Gourd / Tindora Stir Fry with Steamed Lentils- Tamil Nadu Cuisine)

             

               Kovakkai Paruppu Usili is a traditional South Indian (Tamil Brahmin) recipe where Ivy gourd / Tindora is cooked with steamed lentils. This is a simple side dish where typically tuvar dal is used. However, in this recipe I made use of mixed lentils. It turned out very yummy and takes this simple veggie stir fry into another level. Fresh grated coconut can also be added to this curry according to individual choice. 

             Ivy Gourd is a very healthy veggie as it is low in carbs and high in fibre. So it is a perfect choice for diabetics.

             Kovakkai Paruppu Usili is a great accompaniment to curd-rice, sambar-rice or dal-chawal. It also goes well with chapatti. 

             You can prepare Usili with any other veggies of your choice by following the same method. They turn out real amazing. 

              So check out the step by step pictorial recipe to prepare this healthy, yummy and a simple regional recipe. 

• 300 gms. sliced lengthwise
• 1/4 cup mixed lentil, soaked for an hour
• 3 dry red chilies
• 1 tsp. cumin seeds
• 2 tbsp. oil
• 1 tsp. mustard seeds
• 1 tsp. urad dal (split black gram lentil)
• 1/4 tsp. asafoetida
• 1-2 dry red chilies
• 1 onion, chopped
• 2-3 garlic, chopped
• 1-2 green chilies, chopped
• 1 sprig curry leaves
• salt to taste
• 1 tsp. turmeric powder 
• 1 tsp. Kashmiri red chili 
• 1-2 tbsp. coriander leaves, chopped 
• 1 tsp. lime juice

            Steam the Ivy gourd for 10-12 minutes. Heat 1 tbsp. oil in a pan and sauté the steamed Ivy gourd along with a pinch of salt and turmeric powder till light brown. Keep aside.

            Grind the soaked lentil, 2 red chilies, cumin seeds, a pinch of turmeric powder and 1/4 tsp. salt into a coarse paste without adding any water. 

            Transfer the batter into a greased steel plate and steam for 12-15 minutes. Set aside to dry and then crumble it with your hands till it resembles bread crumbs. Keep aside. 

            Heat remaining oil and temper with one dry red chili, mustard seeds, asafoetida and urad dal. Allow it to splutter.

            Then add onion, garlic, green chilies and curry leaves. Sauté for a few seconds. Add the crumbled lentil and red chili powder. Stir fry for 2-3 minutes.

            Add the sautéed Ivy Gourd. Mix well and sauté for 2 minutes more.

            When done, add the chopped coriander leaves and lime juice. Give it a toss and serve as a side dish with curd rice, sambar rice or chapattis.

                                  Steam the Ivy gourd for 10-12 minutes. Keep aside.

                         Grind the soaked lentil, red chilies, cumin seeds, a pinch of turmeric

                         powder & 1/4 tsp. salt into a coarse paste without adding any water.                                                   Transfer the batter into a greased steel plate & steam for 12-15 minutes. 

                        Set aside to dry & then crumble it with your hands till it resembles 

                        bread crumbs. Keep aside. 

                       Heat 1 tbsp. oil & sauté the steamed Ivy gourd along with a pinch of 

                       salt and turmeric powder till light brown. Keep aside.

                           Heat remaining oil & temper with dry red chilies, mustard seeds,

                           asafoetida and urad dal. Allow it to splutter.

                      Add onion, garlic, green chilies & curry leaves. Sauté for a few seconds. 

                         Add the crumbled lentil & red chili powder. Stir fry for 2-3 minutes.

                           Add the sautéed Ivy Gourd. Mix well & sauté for 2 minutes more.

                                  When done, add chopped coriander leaves & lime juice. 

                                Serve as a side dish with curd rice, sambar rice or chapattis.

Kothavarangai Paruppu Usili (Cluster Beans Stir Fry with Steamed Lentils - Tamil Nadu Cuisine)

 

            Kothavarangai Usili is a traditional South Indian (Tamil Brahmin) recipe where cluster beans are cooked with steamed and crumbled lentil. This is a simple side dish. It is a great accompaniment to curd-rice, sambar-rice, dal-chawal or chapatti. You can prepare Usili with any other veggies of your choice by following the same method. They turn out real amazing. So check out the step by step pictorial recipe to prepare this healthy and yummy regional recipe. 

• 350 gms. cluster beans, chopped into small pieces
• 1/3 cup tuvar dal (pigeon pea lentil), soaked for an hour
• 2 dry red chilies
• 1 tsp. cumin seeds
• 2-3 garlic cloves
• 1/4 tsp. asafoetida
• 2 tbsp. oil
• 1 tsp. mustard seeds
• 1 tsp. urad dal (split black gram lentil)
• 1 sprig curry leaves
• 1 onion, chopped
• 2 green chilies, chopped
• salt to taste
• 1/2 tsp. turmeric powder 
• 2 tbsp. fresh grated coconut 
• 1 tbsp. coriander leaves, chopped 
• 1 tsp. lime juice

           Grind the soaked lentil, red chilies, cumin seeds, garlic, asafoetida, 1/4 tsp. turmeric powder and 1/4 tsp. salt into a coarse paste without adding any water. 

          Transfer the batter into a greased steel plate and steam for 12-15 minutes. Set aside to dry and then crumble it with your hands till it resembles bread crumbs. Keep aside. 

          Now transfer the chopped cluster beans along with 1 cup water into a pan / saucepan. Cover and boil till tender. Drain excess water and keep aside. 

          Heat oil in a pan and temper with mustard seeds, urad dal and curry leaves. Sauté for a few seconds.

          Then add onion, green chilies and remaining turmeric powder. Sauté till light brown. Add the crumbled lentil and stir fry for 2-3 minutes.

           Now add the boiled cluster beans and salt to taste Mix well and sauté for 2 minutes more.

           When done, add fresh grated coconut, chopped coriander leaves and lime juice. Give it a stir and serve as a side dish with curd rice, sambar rice or chapattis.

                          Grind the soaked lentil, red chilies, cumin seeds, garlic, asafoetida,

                          a pinch of turmeric powder & 1/2 tsp. salt into a coarse paste without

                          adding any water. Transfer the batter into a greased steel plate and

                          steam for 12-15 minutes. 

                         Set aside to dry & then crumble it with your hands till it resembles

                         bread crumbs. Keep aside. 

                       Transfer the chopped cluster beans along with 1 cup water into a pan. 

                       Cover and boil till tender. Drain excess water and keep aside. 

                         Heat oil in a pan & temper with mustard seeds, urad dal & curry

                         leaves. Sauté for a few seconds.

                   Add onion, green chilies & remaining turmeric powder. Sauté till light brown. 

                                  Add the crumbled lentil and stir fry for 2-3 minutes.

                    Add the boiled cluster beans & salt to taste. Sauté for 2 minutes more.

                          Add coconut, chopped coriander leaves & lime juice. Give it a stir.

                                Serve as a side dish with curd rice, sambar rice or chapattis.

Pavakkai Paruppu Usili (Bitter Gourd Stir Fry - South Indian style)

 

           Pavakkai Paruppu Usili is a traditional South Indian (Tamil Brahmin) recipe where bitter gourd is cooked with lentil. This is a simple side dish. I must say we at home really enjoyed this amazing concoction with chapati. It is also a great accompaniment to curd-rice, sambar-rice or dal-chawal. 

          You can prepare Usili with any other veggies of your choice by following the same method. They turn out real amazing. So check out the step by step pictorial recipe to prepare this healthy and yummy regional recipe. 

• 2 medium size bitter gourd, sliced
• 1/3 cup tuvar dal (pigeon pea lentil), soaked for an hour
• 3 dry red chilies
• 1 tsp. cumin seeds
• 2 tbsp. oil
• 1 tsp. mustard seeds
• 1 tsp. urad dal (split black gram lentil)
• 1/4 tsp. asafoetida
• 1 onion, chopped
• 2-3 garlic, chopped
• 1-2 green chilies, chopped
• 1 sprig curry leaves
• salt to taste
• 1 tsp. turmeric powder or as needed
• 1 tsp. Kashmiri red chili (opt)
• 2 tbsp. fresh grated coconut 
• 1-2 tbsp. coriander leaves, chopped 
• 1 tsp. lime juice

           Grind the soaked lentil, red chilies, cumin seeds, a pinch of turmeric powder and 1/4 tsp. salt into a coarse paste without adding any water. 

          Transfer the batter into a greased steel plate and steam for 15 minutes. Set aside to dry and then crumble it with your hands till it resembles bread crumbs. Keep aside. 

          Marinate the  bitter gourd with some salt and turmeric powder for 10-15 minutes. Then rinse well and squeeze out all the water. 

          Heat oil in a pan and sauté the marinated bitter gourd along with salt to taste and turmeric powder till they are well done and tender. Keep aside. 

         Heat remaining oil and temper with mustard seeds, asafoetida and urad dal. Allow it to splutter.

          Then add onion, garlic, green chilies and curry leaves. Sauté for a few seconds. Add the crumbled lentil and red chili powder. Stir fry for 2-3 minutes.

           Add the fried bitter gourd and fresh grated coconut. Mix well and sauté for 1-2 minutes more.

           When done, add the chopped coriander leaves and lime juice. Give it a toss and serve as a side dish with curd rice, sambar rice or chapattis.

                        Grind the soaked lentil, red chilies, cumin seeds, a pinch of turmeric 

                        powder and 1/4 tsp. salt into a coarse paste without adding any water. 

                        Transfer the batter into a greased steel plate & steam for 15 minutes. 

                      Set aside to dry. Then crumble till it resembles bread crumbs. Keep aside. 

                       Marinate the bitter gourd with some salt & turmeric powder for 10-15 

                        minutes. Then rinse well and squeeze out all the water. 

                     Heat oil & sauté the marinated bitter gourd along with salt to taste and

                     turmeric powder till they are well done and tender. Keep aside. 

                              Heat remaining oil & temper with mustard seeds, asafoetida &

                              urad dal. Allow it to splutter.

                       Add onion, garlic, green chilies & curry leaves. Sauté for a few seconds.

                      Add the crumbled lentil and red chili powder. Stir fry for 2-3 minutes.

                   Add the fried bitter gourd & coconut. Mix well & sauté for 1-2 minutes.

                               When done, add the chopped coriander leaves and lime juice.

                                Serve as a side dish with curd rice, sambar rice or chapattis.