Description
Paruppu usili is a south Indian dish often made with green beans, but here I have tried it with Okra(Vendakkai), which is a rare combination I suppose, but still worth a try. (Okra paruppu usili / Ladies finger paruppu usili)| Ingredients-1 | |
|---|---|
| 10 nos | Okra |
| 3 tsp | Oil |
| Ingredients-2 | |
|---|---|
| ¼ cup | Bengal gram |
| 1 pinch | Salt |
| Ingredients-3 | |
|---|---|
| 2 nos | Onion (finely chopped) |
| 3 clove | Garlic (crushed) |
| 1 no | Green chili (slit open) |
| ¼ tsp | Turmeric powder |
| ½ tsp | Red chilli powder |
| 1 tsp | Coriander /dhania powder |
| ¼ tsp | Salt (or to taste) |
| 6 nos | Curry leaves (for garnish) |
| Ingredients-4 | |
|---|---|
| 3 tsp | Oil |
| ¼ tsp | Mustard |
| ¼ tsp | Cumin seeds |
| ¼ tsp | Split black gram |
| 1 pinch | Asafoetida powder |
| 4 nos | Curry leaves |
Instructions
Using ingredients from Table-2———-Wash and soak Bengal gram for at least an hour, then drain all the water using a colander, pat dry with a kitchen towel. You can also drain the excess water using a paper towel, grind the pre-soaked Bengal gram with a pinch of salt to a coarse consistency and keep it aside.
Using ingredients from Table-1———-Wash and cut okra (vendakkai) in to thin round pieces. Heat oil in pan and fry the okra pieces on high heat till it becomes light brown. Remove them and set aside.
Using ingredients from Table-4———-Heat oil in a non-stick pan or Kadai and slightly toast the mustard, cumin seeds, split black gram and curry leaves. Sprinkle little asafoetida powder.
Using ingredients from Table-3———-Saute onions with garlic and green chillies until tender. Add the coarsely ground Bengal gram and fry for say 4 to 5 minutes along with turmeric powder, red chilli powder, coriander powder and little salt. When you see them forming little crumbles, add the fried Okra( Vendakkai) pieces and saute for few more minutes (about 4 to 5 minutes). When it becomes slightly dry, adjust for salt and garnish with curry leaves.
Comments
11 responses to “Vendakkai Paruppu Usili”
Hi Mullai,
Today I tried this recipe. It came out very well. The form also is looking as that of yours. We use to make with beans and kothavarangai only. Vendakkai is very different but tasting well.
Thanks
Hi Mullai Akka
Tried this recipe and it came out very well.. I tried the same method with Beans too..
It tasted wonderful and healthier too…
Can u post me some side dishes with carrots?
Mullai It was surely worth a try. I tried this today and it came out SOO…OOO well.
I got exactly like your picture and bet the taste should be also the same
Thanks Jaya Lakshmi
Hi Mullai. Great site, got several interesting recipes besides traditional ones. Will try the twist on paruppu usili certainly. Meanwhile, how many does this recipe serve? Thanks.
In the wekipedia link they are showing "Kondai kadalai"…. But the pic posted in this recipe is normal Kadai paruppu…Rite?
Manoo,
What you need for this recipe is Bengal gram and picture shown above is right. I kindly request you to read the whole of wikipedia link for classification and types.
Hi,
What is Bengal gram?.Is there another name for bengal gram?. I’m not sure if I can find bengal gram in my country (Malaysia).
It's cheak peas
Oh ok,cheak peas are abundant in malaysia.Thanks Areena
Hi Areena,
Check this link for a complete explanation
http://en.wikipedia.org/wiki/Chickpea
I have added a picture from my collection, check that too.
Mullai,
It wasn't for me 😉 Still thanks