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Suggest a better descriptionSoak the thoor dhal, bengal gram and red chilly in water for 2 hours
Chop the vegetable of your choice and keep this ready
Drain the water and thoroughly wash the ingredients with fresh water
Take mixer grinder container
Add the red chilly at bottom
Add salt
Add the thoor dhal and bengral gram
Grind it coarsely. It should not form a paste.
Boil the chopped vegetable in a separate vessel. [ To boil, add the chopped vegetable in a vessel with little quantity of water for 5 minutes]
Add required salt for the vegetable during boiling
Heat sunflower and gingely oil in a pan
Add mustard
Allow mustard to burst
Turn stove to low flame
Add asafoetida & ulutham paruppu
Saute till they turn golden brown
Add curry leaves and mix
Add the grinded ingredients and mix thoroughly
Keep stirring the pan once in 2 minutes
Continue for 10 minutes until the consistency/color changes and the dhal items get cooked
Add boiled vegetable and mix thoroughly
Heat for 2 to 3 minutes and turn off the stove
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 (0g) | ||
Recipe Makes: 1 | ||
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Calories: 0 | ||
Calories from Fat: 0 (NaN%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 0mg | 0 % | |
Potassium 0mg | 0 % | |
Total Carbohydrate 0g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0g | ||
Protein 0g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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