Cabbage paruppu usili
The Usili is a very popular dish in Tamil brahmin households. It is basically a medley of steamed lentils and some veggies. French beans, cluster beans (kothavarangai), cabbage, and plantain flower (vazhaipoo) are some vegetables used in the preparation of usili. It pairs very well with rasam, vathal kuzhambu and other light kuzhambu varieties like mor kuzhambu.
I made this cabbage usili to go with the Karakuzhambu, the recipe for which, I will be posting soon.
Ingredients:
Toor dal-1/2 cup
Channa dal-1/2 cup
Cabbage - 1cup finely chopped
Dried red chillies- 2 (tweak it to suit your spice preference)
Turmeric powder- a pinch
Asafoetida - pinch
Salt- as needed
Oil- 3 tsps
Spices for seasoning:
Mustard seeds- 1tsp
Urad dal- 2 tsps
Notes:
Rinse both the dals thoroughly and soak in water together for atleast 4- 5 hours. Soaking over long periods enhances the digestibility of the dals. Soak the red chillies with the lentils
Preparation:
Drain the water completely, and grind the lentils ,red chillies, salt needed, and a pinch of asafoetida into a slightly coarse paste. Don't add water while grinding.
Steam the ground dal mixture for 15-20 minutes or until cooked. I generally make medium sized balls of the dal mixture and steam it by placing them in well greased idli moulds.
In a kadai, heat oil. Add the mustard seeds, and once it splutters, add the urad dal. Once the urad dal starts to brown, add the chopped cabbage and the salt needed to cook the cabbage.
Reduce the flame to medium and cook the cabbage until soft. Crumble the already steamed lentil balls. Now add the crumbled lentils to the cooked cabbage. Stir well to make sure the veggies and the lentils blend well.
Once done, transfer to a serving bowl and enjoy this dry lentil based preparation with rice and some kuzhambu of your choice.
Enjoy!!!
Notes:
1. You can crumble the lentils using your fingers. If the lentil balls seem too firm, you may pulse them in the mixie for a couple of seconds.
2. This method of cooking the lentils, by steaming them, is healthier, as it does not require as much oil, as frying the lentil paste, would require.
3. Chopped carrots can be added to enhance the nutritive value, and also lends a beautiful color to the usili.
The Usili is a very popular dish in Tamil brahmin households. It is basically a medley of steamed lentils and some veggies. French beans, cluster beans (kothavarangai), cabbage, and plantain flower (vazhaipoo) are some vegetables used in the preparation of usili. It pairs very well with rasam, vathal kuzhambu and other light kuzhambu varieties like mor kuzhambu.
I made this cabbage usili to go with the Karakuzhambu, the recipe for which, I will be posting soon.
Ingredients:
Toor dal-1/2 cup
Channa dal-1/2 cup
Cabbage - 1cup finely chopped
Dried red chillies- 2 (tweak it to suit your spice preference)
Turmeric powder- a pinch
Asafoetida - pinch
Salt- as needed
Oil- 3 tsps
Spices for seasoning:
Mustard seeds- 1tsp
Urad dal- 2 tsps
Notes:
Rinse both the dals thoroughly and soak in water together for atleast 4- 5 hours. Soaking over long periods enhances the digestibility of the dals. Soak the red chillies with the lentils
Preparation:
Drain the water completely, and grind the lentils ,red chillies, salt needed, and a pinch of asafoetida into a slightly coarse paste. Don't add water while grinding.
Steam the ground dal mixture for 15-20 minutes or until cooked. I generally make medium sized balls of the dal mixture and steam it by placing them in well greased idli moulds.
In a kadai, heat oil. Add the mustard seeds, and once it splutters, add the urad dal. Once the urad dal starts to brown, add the chopped cabbage and the salt needed to cook the cabbage.
Reduce the flame to medium and cook the cabbage until soft. Crumble the already steamed lentil balls. Now add the crumbled lentils to the cooked cabbage. Stir well to make sure the veggies and the lentils blend well.
Once done, transfer to a serving bowl and enjoy this dry lentil based preparation with rice and some kuzhambu of your choice.
Enjoy!!!
Notes:
1. You can crumble the lentils using your fingers. If the lentil balls seem too firm, you may pulse them in the mixie for a couple of seconds.
2. This method of cooking the lentils, by steaming them, is healthier, as it does not require as much oil, as frying the lentil paste, would require.
3. Chopped carrots can be added to enhance the nutritive value, and also lends a beautiful color to the usili.
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