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.

Egg Kothu Parotta (Shredded Paratha Upma - Street Food from Tamil Nadu)

 

          Egg Kothu Parotta is a simple, yet a delicious street food from Tamil Nadu where some shredded parathas are cooked along with eggs. At times it is also cooked with chicken or veggies. It is a perfect tea-time snack which can actually be had for breakfast or anytime of the day. Besides Tamil Nadu, it is also very popular in Kerala. It is sold like hot cakes in all the small restaurants and eateries around the city. 

         

               Egg Kothu Parotta is served with some coconut chutney and is really very yummy that such a simple dish can be bursting with so many flavors. 

               I personally tasted it during my stay in Chennai and I can vouch for it. So any leftover parathas can easily be dished out this way in a perfect homemade style. 

               So check out the step by step pictorial recipe to prepare this regional recipe.

• 2 parathas, shredded
• 3 tbsp. oil
• 1-2 eggs, whisked with a pinch of salt & pepper powder
• 2-3 green chilies
• 1-2 onions, chopped
• 1 tsp. garlic, chopped
• 1 tsp. ginger, grated
• 1 sprig curry leaves
• 1 tomato, chopped
• 1/2 tsp. salt or to taste
• 1/2 tsp. turmeric powder
• 1 tbsp. red chili powder
• 1 tsp. coriander powder
• 1/2 tsp. garam masala powder
• 1 tsp. lime juice
• 1-2 tbsp. coriander leaves, chopped

             Heat 1 tsp. oil in a pan and fry the eggs till it is well scrambled. Keep aside. 

             Heat remaining oil and sauté the onion, garlic, ginger and green chilies. Fry till they turn light brown.

             Add the tomato, curry leaves and all the dry spices. Mix everything well and keep frying on a medium flame till it is mashed.

             Add the shredded parathas and the scrambled eggs. Combine everything and keep on frying for 2-3 minutes. 

             When done, add the lime juice and serve, garnished with coriander leaves.

                            Heat 1 tsp. oil & fry the eggs till it is well scrambled. Keep aside. 

                       Heat remaining oil & sauté the onion, garlic, ginger & green chilies. 

                       Fry till they turn light brown.

                                 Add the tomato, curry leaves

                                 and all the dry spices. Mix well & sauté till it is mashed.

                                  Shred the parotta and keep aside. 

                                  Add the shredded parathas .....

                        and the scrambled eggs. Mix well & keep on frying for 2-3 minutes. 

                       When done, add lime juice & serve, garnished with coriander leaves.

                                  Enjoy this yummy South Indian street food.