Vazhaipoo parupu usli

I prepare parupu usli whenever I do morkuzhambu or rasam. When I do sambhar I avoid it, since both are dals. Microwave method is very easy and saves lots of oil too. You can skip the microwave method and do straight in the pan, but have to add more oil. This type of usli can be done with different vegetables like beans,capsicum and cluster beans. I like the capsicum, it really tastes good. Try it....

Ingredients:

• Vazhaipoo - 1
• Toor dal - 1/2 cup
• Chana dal - 1/2 cup
• Red chilly - 4
• Saunf - 1 tsp
• Grated coconut - 1 tbsp (optional)
• Salt - as per taste
• Cilantro - 1 tbsp

To temper :

• Oil - 1tbsp
• Mustard seeds - 1 tsp
• Urad dal - 1 tsp
• Curry leaves - 5
• Asafoetida - a pinch

Method:

Clean the vazhai poo and chop finely. Boil the vazhaipoo with salt and strain it. Soak both the dals together for an hour. Drain the water, grind with red chilly, saunf, grated coconut and salt.

 

Grind to a coarse paste. Microwave for 3 minutes. Again grind to make it evenly or make into tiny pieces through hand.

Heat the oil in a wide pan add mustard seeds, urad dal, asafoetida, After mustard splatters add the microwaved dal. Fry for a minute. Then add the vazhaipoo and fry further for 2 minutes. Garnish with cilantro.

Serve with morkuzhambu and rice.