PARUPPUSILI - MIXED VEGETABLES

PARUPPUSILI

 

STEP 1 INGREDIENTS

 

Channa dhal - 1/2 cup

Red chilli - 4-5 nos

Jeera - 1 tsp

ginger - 1/2 "

salt - 1/2 tsp

 

 

Soak chana dhal for 1 hour and stain it for 15 min. Shake it in between so that the excess water can be removed.In a mixed grind redchilli along with ginger and jeera.

 

 

Then grind soaked dhal along with the red chilly to coarse to fine and add salt ot it.

 

STEP 2 VEGETABLES PREPARATION

 

Mixed vegetable - 1 cup

Salt - 1/4 tsp

 

Steam the veggies for 10 min. Please do not boil.It will get mushy. If you have microwave, it works well. Just add veggies in a glass bowl , cover and keep in high for 3 mins. Keep it aside.Add the required  salt to the veggies.

 

STEP 3 TEMPERING

 

Oil - 3-4 tbsp. (needs little more oil than the  usual curry)

Mustard - 1 tsp

Hing - 1 pinch

Turmeric powder - 1 pinch.

Curry leaves

 

 

 

PROCEDURE

 

As shown in the above picture, temper the ingredients and sauté chana dhal ground mixture for 10 mins. Or you can steam in pressure cooker for 10 mins. Then crumble either in hand or just a single run in mixie for 2 secs.

 

Now combine veggies and dhal together and heat it in medium covering half of the vessel.

 

 

Our favourite paruppusili is ready.

 

 

 

 

 

 



 



 



 

PORICHA KOOTU

SNAKE GAURD PORICHAKOOTU

 

 

 

 

 

 

 

STEP 1 INGREDIENTS

 

Moongdhal (pasi paruppu)  - 1/2 cuo

Chana dhal (kadalai paruppu) - 2 tbsp.

Turmeric powder - 1 tsp

 Salt - 1 tsp

 

Snake guard/chow chow -  1 cup cut vegetable

 

 

Add all the above ingredients in a cooker vessel and pour enough water so that all ingredients immerse well. Keep it in  pressure cooker for 3 whistles and let it cool to open. Keep it aside.

 

 

 

 

 

STEP 2 GRINDING

 

Coconut - 1 tbsp.

Green chilli - 2 nos

Red chilly - 2 nos ( depending on hotness)

Cashew - 2 nos (optional)

Jeera - 11 tsp

shallots/small onion -2 -3 nos. (optional)

 

 

 

 

 

The above picture illustrates the grinding process. After the ingredients were ground smoothly

follow the next step tempering.

 

 

STEP 3 Tempering

 

Oil - 2 -3 tsp

Mustard- 1tsp

Curry leaves - 1 twig

Hing - a pinch 

 

After the mustard pops in oil, add curry leaves,hing  and then within a minute add the ground mixture and let it evaporate. Wait till  the raw smell leaves from it. This may take upto 3 minutes in medium to high flame. Switch off the gas.

 

STEP 4 MIXING (FINAL)

 

Now that all the things went off well and the final  fun part of mixing comes here. Just open the cooker and add the ground mixture to the boiled veg + dhal. That's it.You are done !!!

 

Note- If you feel that, chilly is hot enough reduce its number.

 

Thanks and have a good Lunch.



 





 



Hello and Welcome you all to my world. This blog is my space where I record all my ramblings starting from my kitchen till photography or gardening. These are the new skills im learning with trial and error method and through experiments. Please do drop by and say hello now and then.