Purple Cabbage usili
The Usili is a very popular dish in Tamil brahmin households. It is basically a medley of steamed lentils and some veggies. Usili is generally prepared with vegetables like cluster beans, green beans, cabbage, some varieties of greens and vazhaipoo (banana flower). Some good combinations with usili are mor kuzhambu, vathal kuzhambu and milagu kuzhambu.
Purple cabbage is rich in Vitamin C, which helps in fighting inflammation. It offers great benefits to our immune system. Raw cabbage is more nutritious, due to its higher levels of Vitamin C. So, we would greatly benefit from using it liberally in salads..
I have earlier posted a recipe of cabbage usili. This time, I used purple cabbage, to make this usili.
Let's see what we will need to make this usili.
Ingredients:
Toor dal-1/2 cup
Channa dal-1/2 cup
Purple cabbage - 1cup finely chopped
Dried red chillies- 2 (adapt 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:
1.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.
2. Purple cabbage takes longer to cook than the regular cabbage. So, I generally steam it along with the ground dal mixture.
Preparation:
Drain the water completely, and grind the lentils ,red chillies, and a pinch of asafoetida into a slightly coarse paste. Don't add water while grinding.
Grease a wide plate with some sesame oil. Mix the chopped purple cabbage with the ground lentil mixture. Add turmeric powder and salt. After mixing it well, steam the cabbage- ground dal mixture, over a medium flame, for 20-25 minutes.
Once done, let it cool down a bit. Then crumble the cooked cabbage-lentil mixture with your fingers, and keep it ready.
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 crumbled cabbage -dal medley.
Reduce the flame to medium and cook until the cabbage is soft.
Transfer to a serving bowl and enjoy this dry lentil based preparation with rice and some kuzhambu of your choice.
Enjoy!!!
Notes:
1. 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.
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| Purple 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. Usili is generally prepared with vegetables like cluster beans, green beans, cabbage, some varieties of greens and vazhaipoo (banana flower). Some good combinations with usili are mor kuzhambu, vathal kuzhambu and milagu kuzhambu.
Purple cabbage is rich in Vitamin C, which helps in fighting inflammation. It offers great benefits to our immune system. Raw cabbage is more nutritious, due to its higher levels of Vitamin C. So, we would greatly benefit from using it liberally in salads..
I have earlier posted a recipe of cabbage usili. This time, I used purple cabbage, to make this usili.
Let's see what we will need to make this usili.
Ingredients:
Toor dal-1/2 cup
Channa dal-1/2 cup
Purple cabbage - 1cup finely chopped
Dried red chillies- 2 (adapt 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:
1.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.
2. Purple cabbage takes longer to cook than the regular cabbage. So, I generally steam it along with the ground dal mixture.
Preparation:
Drain the water completely, and grind the lentils ,red chillies, and a pinch of asafoetida into a slightly coarse paste. Don't add water while grinding.
Grease a wide plate with some sesame oil. Mix the chopped purple cabbage with the ground lentil mixture. Add turmeric powder and salt. After mixing it well, steam the cabbage- ground dal mixture, over a medium flame, for 20-25 minutes.
Once done, let it cool down a bit. Then crumble the cooked cabbage-lentil mixture with your fingers, and keep it ready.
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 crumbled cabbage -dal medley.
Reduce the flame to medium and cook until the cabbage is soft.
Transfer to a serving bowl and enjoy this dry lentil based preparation with rice and some kuzhambu of your choice.
Enjoy!!!
Notes:
1. 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.
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