Aval /Poha Paruppu Usili

Aval Paruppu Usili is one of the interesting dishes of Tamil Brahmin Cuisine.It contains no onions or garlic.

The first step is to make Usili made of grounded and steamed toor Dal.Then poha should be mixed with the usili/dal mixture

Ive blogged about Beans paruppu usili long back.The procedure is the same except we have to substitute Poha for Beans.

Ingredients :

Extra Thick Poha/Aval - 1 cup

Mustard seeds - 1tsp

Curry leaves - a few sprigs

Sesame oil - 2tbsp

Salt to taste;

For the usili/Dal mixture:

Toor dal - 1/2 cup

Dry red chillies - 4

Salt to taste

Asafoetida - a pinch

Procedure:

Wash Poha several times.Drain the water completely.Let it stand for 20 minutes.

Make the usili as mentioned here

In a pan mix the poha and usili together and set on low flame.Adjust the salt and cook till raw smell of Poha goes off.

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Vadakari

Are you bored of the same chutney/sambar combo for idli?Then,try this..

Though it is time consuming,it tastes heavenly with idli and dosa.

Ingredients:

Channa dal - 1 cup

Dry red chillies - 4

Fennel seeds/Saunf - 1 tsp

Finely chopped onion - 2

Tomatoes - 3

Green chillies - 3

Turmeric powder - 1/4 tsp

Gingergarlic paste - 1tsp

Coriander powder - 1/2 tsp

Cinnamon - 1/2 inch

Cloves - 2

Pudina leaves - few

oil for frying the vadas.

Coriander leaves for garnishing

Salt to taste

Method:

Soak the channa dal in water for 2hrs.Then drain the water completely and grind it along with the dry red chillies,fennel seeds and required amount of salt to a coarse paste.

Then add a little portion from the finely chopped onions to this coarse paste.

Heat 2 cups of oil in a pan.Make small coin sized vadas and when the oil is hot enough,fry the vadas till they become slightly brown in color.Dont fry them till they are crispy.

Drain in paper towels and break them into halves.

In a pan heat 4tbsps of oil.Add the cinnamon and cloves.Then add the ginger garlic paste and fry till the raw smell goes off.Now add chopped onions and saute till they are golden brown in color.

Then add tomatoes and green chillies and pudina leaves and saute till the tomatoes are  are mushy.Now add the turmeric powder,coriander powder and fry for some time.Now add 2 cups of water and required amount of salt.When it starts boiling,simmer and add the vadas into it.Close with a lid.After 5 minutes,turn off the heat.

Garnish with coriander  leaves.


Serve hot with idlis/dosas.

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Tomato Dosa with Kadappah

Tomato Dosa is very easy to make.There is no need for fermentation for this dosa batter.The slight tangy taste from the tomatoes and the color of the dosas are quite an appeal to taste buds.

Kadappah is an unusual recipe.This recipe is chitvish's of Indusladies.The name itself was catchy..

Ingredients for Tomato Dosa:

Rawrice - 1 cup

Idly rice - 1 cup

Urad Dal - 8tsp

Ripe tomatoes - 4

Asafoetida - 1/4 tsp

Dry red chillies - 8

Salt to taste


Method:

Soak rice and urad dal along with dry red chillies for 2 hours.
Then grind it with chopped tomatoes adding aafoetida and required amount of salt into a smooth batter.No water should be added.After 4 hours,dosa can be made.

Ingredients for kadapah:

Moong dal/Split green gram dal - 1/2 cup

Potatoes - 3 medium

Onion - 2 medium

Turmeric powder - 1/4 tsp

Cinnamon - 1/2 inch

Cloves - 2

Lemon juice - about half of a lemon

Oil - 4tbsp

Chopped coriander leaves for garnishing


Grind the following into a smooth paste :

Grated coconut - 1/4 cup

Dahlia/Pottukadalai - 2tbsp

Green chillies - 4

Garlic - 3

Method:

Pressure cook the moongdal in plenty of water(about 2 cups) .Save the stock of the cooked dal.Mash the dal.
Boil the potatoes and dice them.Heat oil in apan.Add the cinnamon and cloves.When a nice aroma comes,add the onions and saute till they are golden brown in color.
Now add the moongdal stock,salt and turmeric powder and allow it to boil.When it starts boiling,add the ground paste.Let it boil for another 2 minutes till the raw smell of the paste goes off.
Then add potatoes and mashed dal and simmer till everything mix well.



Turn off the heat and add chopped coriander leaves and lime juice.
Serve with tomato dosa.

Iam sending this to Padma's Dosa corner Event.

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Beans Paruppu Usili/Beans with cooked toor dal

Paruppu Usili can be made with vegetables like beans,cauliflower,clusterbeans,cabbage ,my favourite being the one made with vazhaipoo/plaintain flower.

Ingredients:

Chopped beans - 2 cups

Microwave them for about 8 minutes until they are tender.Keep them aside.

For the dal mixture:

Toor dal - 1/2 cup

Dry red chillies - 4

Salt to taste

Asafoetida - a pinch

Other ingredients:

Mustard seeds - 2 tsp

Gingelly oil - 4tbsp

Curry leaves - a sprig

Method:

Soak the toor dal in water for 30 minutes.Then drain the dal and place it in a colander for about 30 minutes.
Then coarsely grind the toor dal with red chillies,asafoetida and required amount of salt.While grinding,no water should be added.
In a greased idli plate,spread the dal mixture and steam for about 10 minutes.


Allow them to cool completely.Then crumble them with your palm.You can also blend them in a mixie.

In a pan, heat the gingelly oil.when it is hot add the mustard seeds.When they splutter add the crumbled dal and curry leaves.
Saute for 2 minutes till the Dal sizzles.Add the boiled beans and saute for about 3 minutes till the beans mix well with the dal mixture.


The best combination for paruppu usili is morkozhambu or vathakuzhambu.



Iam sending this to MLLA - 12th Helping event hosted by Annarasa for the month of June.




This event was actually started by Susan of "The Well Seasoned Cook"

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Keerai /Spinach Poriyal

Ingredients:

Spinach/Palak - 3 bunches
Onion - 1 medium(finely chopped)
Moong Dal/Split yellow Peas - 1/2 cup
Grated coconut - 1/4 cup
Dry red chillies - 4
Mustard seeds - 1/2 tsp
Turmeric Powder - 1/4 tsp
Salt to taste
Oil - 2 Tbsp

Method:

Chop the spinach and cook in little amount of water in which turmeric powder is added, until soft.
Soak the moondal in water for 30 minutes.Then Microwave for about 7 minutes till its just cooked.Dont overcook them.It should not be mushy.
Drain and keep them aside.
In a pan,heat the oil.When it is hot add the mustard seeds.When they splutter ,add the red chillies and onion.
When the onions become slightly brown,add the spinach and cooked moongdal and required amount of salt.
Saute for some time.When it is dry add the grated coconut.Cook on low fire for about  2minutes.
Serve with rice.

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