MENU # 13
This lunch menu has chayote (chow chow) & murungai(drumstick) sambar with Amaranth Keerai masiyal , Beans paruppu Usli, spiced raw mangoes with yogurt and Jangri/Imarti for dessert.
TO PREPARE PARUPPU USLI – wash and soak 1/2 cup of chana dal for almost 2 hours. Then strain the water and grind it with 2 to 3 red chillies, 1/4 teaspoon jeera and few peppercorns and 1/4 teaspoon hing to a coarse paste and then add salt , mix well and steam boil the dal mixture for 8 to 10 minutes. Allow it cool and again pulse it in the grinder to have a grainy powder consistency.
Finely chop the beans and steam boil it by adding a pinch of salt and sprinkle some water. Once boiled, Drain out the water and keep aside.Finely chop the onion and two cloves of garlic (optional ) and some curry leaves.
Heat a thick bottomed pan or kadai and add two table spoon of extra vigil coconut oil or olive oil or any other vegetable oil. Add mustard seeds and allow it to splutter and then add a pinch of jeera, garlic, onion and curry leaves and fry until onions became translucent. Now add the dal and give it a fine stir. After 2 to 3 minutes add the steam boiled beans and adjust salt. After 2 minutes add freshly grated coconut and switch off the flame immediately.
Paruppu Usli can be prepared with vegetables like Beetroot,cluster beans, Vazhai poo/ Banana flower, Methi / fenugreek leaves or combine one or two vegetables like carrot and beans, carrot and beetroot etc.