Coriander paruppu usilis such an easy recipe goes very well with
white rice along with sambhar or puli kuzhambu or mor kuzhambu. It is one of a
traditional south Indian recipe prepared using the dhals and some particular
vegetables. Some of the vegetables that suits perfectly for this parupu usili
are French beans, cluster beans,banana flower capsicum.
Already i have posted the recipe for the beans paruppu usili here
in my blog. Please check the below link if you are interested.
The method will be almost same for the kothavarangaai(cluster beans) and French beans. For both we need to cook in water or steam cook the vegetables and then add to the cooked dhal mixture.
The method will be almost same for the kothavarangaai(cluster beans) and French beans. For both we need to cook in water or steam cook the vegetables and then add to the cooked dhal mixture.
Infact some may steam cook the dhals first and then will add that
to the tempering. But i prefer the direct cooking of the dhals, because i feel
it gives very nice taste, texture and flavour to the usili.
Ok coming to the point , now what’s the need for the separate post
for the coriander paruppu usili???
Is it different from the beans paruppu usili??
Yes., but not much. Here no need to cook the coriander leaves in
advance.
once more thing is i have used ore amount of dhals here than the other vegetable usili, because after cooking the leaves will shrink and the yielding will be less.
Capsicum paruppu usili:
And for the capsicum paruppu usili also no need to steam cook or
boil the chopped capsicum in advance.
Just sauté the finely chopped capsicum and sauté it for few minutes,
just few minutes, then add to the sautéed dhal mixture.
OK, now let’s move on to the recipe.
Coriander paruppu usili
(கொத்தமல்லி இலை பருப்பு உசிலி )
SOAKING TIME: 2 hrs | PREPARATION TIME: 10 mins | COOKING TIME: 15 mins
AUTHOR: KUZHALIS SAMAIYALARAI
RECIPE TYPE: SIDE DISH
CUISINE: SOUTH INDIAN
SERVES: 3 PERSONS
INGREDIENTS:
1
1/2 cup tightly packed chopped coriander leaves
½ cup channa dhal
½
cup moong dhal
Water
as needed
3
red chillies
Salt
as needed(approx. ½ tsp)
¼
tsp asafetida
To
temper
2
tablespoon oil
½
tsp mustard seeds
PREPARATION:
Soak the dhals together in water for
minimum 2 hours.
Finely chop the coriander leaves and
keep it ready.
METHOD:
Drain the water from the dhals completely.
Grind the dhals, in to coarse paste
with out adding water along with red chillies, asafetida and salt.
Keep it aside.
In a heavy bottomed kadai/non stick pan
add the oil and let it heat.
Then add the mustard seeds and allow it
to splutter.
Then add the ground paste into the pan
and sauté. The flame should be medium flame.
Continuously sauté the dhal mixture in
medium heat till it becomes dry and cooked. This step will take around 3 to 5
minutes.
Once the dhal is cooked and looks partially
crumbled, add the chopped coriander leaves.
Sauté till the coriander leaves gets
cooked and mixed properly with the dhal mixture.
Remove from fire once the usili reached
the consistency as per your wish. Yes, if you want the usili to be so crisp and
dry sauté it for more time in low medium heat.
NOTES:
- If you don’t have much time in hand, just soak the dhals in hot water for around 30 minutes and proceed.
- Grind the dhals with out water is very important to reduce the cooking time and good textured usili.
- Don’t grind the dhal as smooth, it should be coarse.
- It is always good to use iron pan to cook the usili which roasts the dhal very nicely.
- Here for coriander usili I have used little more amount of dhal than the other vegetable usilis, to get good amount of usili and nice taste.
VIDEO RECIPE:
STEP BY STEP
PHOTOS:
Soak the dhals together in water for minimum 2 hours.
Drain the water from the dhals completely.
Grind the dhals, in to coarse paste with out adding water along with red chillies, asafetida and salt.
Keep it aside.
Finely chop the coriander leaves and keep it ready.
Finely chop the coriander leaves and keep it ready.
In a heavy bottomed kadai/non stick pan add the oil and let it heat.
Then add the mustard seeds and allow it to splutter.
Then add the ground paste into the pan and sauté. The flame should be medium flame.
Continuously sauté the dhal mixture in medium heat till it becomes dry and cooked. This step will take around 3 to 5 minutes.
Once the dhal is cooked and looks partially crumbled, add the chopped coriander leaves.
Sauté till the coriander leaves gets cooked and mixed properly with the dhal mixture.
Do try this recipe and please don’t forget to
give your feedback in comments.
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