Paruppu usili with kadalai paruppu and vazhaipoo. When we have vazhaipoo less than needed, but have to make it more, then usili is best way to add volume. I have posted beans paruppu usili, the method is different in that, by steaming first and then crumble to add it along the veggies. When my MIL was here, she told we can make in kadai itself. I have heard cooking dal in kadai itself takes long time and needs more oil. But when you make in less quantity, this is best and quick way to make. I have never tried this before, so when I made last month, it was so easy and I did not add much oil too. For me this was perfect to make, not too much dal, just right for my family. So, when you too want to add less dal and make usili, you can try this way.
Vazhaipoo paruppu usili recipe
Recipe Cuisine: Indian | Recipe Category: Lunch
Prep Time: 15 mins | Cook time: 20 mins | Serves: 4
Prep Time: 15 mins | Cook time: 20 mins | Serves: 4
Ingredients
Banana flower /Vazhaipoo – 1
Chana dal – ¼ cup to ½ cup
Asafoetida – 1 pinch
sambar powder – 1 & ½ tsp
Turmeric – ¼ tsp
Coconut, grated – ¼ cup
Salt – As needed
Oil – 1 tbsp
Chana dal – ¼ cup to ½ cup
Asafoetida – 1 pinch
sambar powder – 1 & ½ tsp
Turmeric – ¼ tsp
Coconut, grated – ¼ cup
Salt – As needed
Oil – 1 tbsp
To temper
Oil – 1 tsp
Mustard – ¾ tsp
Urad dal – 1 tsp
Curry leaves – 1 sprig
Mustard – ¾ tsp
Urad dal – 1 tsp
Curry leaves – 1 sprig
Method
- Soak chana dal for 3 hrs. Before you touch the flower for cleaning,either use gloves or apply sesame oil on both of your hands thoroughly. This prevents your fingers and nails turning black and ugly! Separate the edible flower part by removing the petals one bye one.
- Hold a bunch and remove the two parts of the flower that is shown in the picture,they tend to not cook,so we remove it before cooking. Towards the middle part,they will be so tender,so no need to remove that,if you feel its tender.
- Once you are done cleaning the florets, chop them finely and immerse and keep in water mixed with sour buttermilk/or curd,to reduce the blackening effect. Drain the soaked chana dal completely.
- Transfer to the mixer with salt and asafoetida. Grind coarsely.
- In a kadai, add 2 tsp of oil and transfer the ground paste to it. Stir fry well. Initially it will be sticky, but as it gets cooked, it will get separated itself.
- Add oil in between and keep frying. Once its cooked, it will resemble a crumble. Transfer to a bowl.
- Temper with mustard, urad dal and curry leaves in oil. Squeeze the excess water well from chopped banana blossom and add it to the kadai. Add sambar powder, turmeric and salt.
- Mix well and cook covered in medium flame for 4 minutes or until done. Once cooked, make sure its, not watery. Stir for a minute in high flame if its watery.
- Add cooked dal and grated coconut. Mix well.
Notes
- I used ½ cup dal, but last time used only ¼ cup of chana dal. It was perfect for us and easy to prepare too. So add chana dal as needed.
- Make sure you add salt carefully, as we add both in dal and the banana flower.
- I have used sambar powder here while cooking the flower, you can also add red chillies and jeera while grinding the dal.
- You can also add one onion after tadka and fry till transparent before adding the banana flower.
Serve as an accompaniment for rice. Best with mor kuzhambu.
Check out mor kuzhambu, cluster beans paruppu usili, vazhaipoo poriyal and vazhaipoo vadai
Raks,I do it this way but these days I do it in ceramic pan n it gets cooked in a jiffy …on time to pack lunch boxes….
Yummy as always
Raks,I do it this way but these days I do it in ceramic pan n it gets cooked in a jiffy …on time to pack lunch boxes….
Yummy as always
Ah,mouth watering.lo g time since I prepared.have to
Instead of sambhar powder, couple of red chillies can be soaked along with chana dhall and ground along.
Exactly what I thought too, I tried in indolium kadai, non stick – Should try in ceramic 🙂
Yeah I do that version too, meant to add in notes section, forgot! Will add 🙂
yummy combination
Hii raks,
In my family everyone became super good fans of rakskitchen.my mom and my mil love the sambar powder you make.we usually don't prepare sambar regularly n don't make a stock of it.but after following the recipe in this blog,we are so much addicted to it that we make twice in every week.not only sambar powder I made makkan pwfa,badusha,jilebi,jhangri,idly batter,vada,vazalkkayi curry,brinjal curry with garlic..list goes in..oh my god..everything is so perfect in taste and my family members really enjoying eating all those.meal time has become so intersecting. A hearful thanks to you.very wonderful collection of recipes and everything is foolproof.iam very sure if they read properly and follow ur instructions n tips,restaurant food can be made in home.
I always make like this ..but instead of sambar powder I grind red chillies along with the dal and fry it…
The pictorial is very good..
Can we replace chana dal with moong or masoor dal
Thank you for your kind words 🙂
You can try I think.
How to select the good banana flower
Just lift a petal to see if the first bunch is tight and not blackened. The petals should be tight and firm.