Green capsicum Paruppu Usli / Green Bell Pepper and Lentil fry

Paruppu Usli is a traditional South Indian Brahmin dish, particularly famous in Tamilnadu. This is a healthy dish prepared by using lentils and vegetables. Beans, cluster beans, plantain flower, cabbage and potato, are the vegetables generally used for this recipe.  Here I am using Capsicum.

Ingredients:

Tovar Dal                            ¼ cup

Chenna Dal                         ½ cup     

Urdh dhal                            2 tbsp.

Moong dhal                         2  tbsp.

Red chilies                          7  no

Curry leaves                       2 stem

Hing                                   ½ tsp

Salt                                   to taste

Green Capsicum chopped    2 cups

 For Seasoning

Coconut Oil                        4 tbsp.

Mustard seeds                    ½ tsp

Urdh dal                            1 tsp

Method:

• Soak the all dals in a hot water for 2 hours. After 2 hours drain it and grind with curry leaves, Hing, red chilies, and salt. Grind them coarsely.  Put it in the Microwave bowl and cook it for 3 minutes. Keep aside.
• Heat oil in a kadai; add all the ingredients under "For seasoning" one by one. After it crackles, add chopped capsicum along with salt.  Fry till capsicum is cooked.
• Now take the capsicum from the kadai, keep it aside
• Add little more oil in the same kadai. Add the half cooked dhal paste and fry it on low heat till it gets cooked.
•  Now add capsicum in it and mix well.  Lower the heat, and stir it for few more minutes. The delicious Paruppu Usli is ready
• Serve with Rice, MorKuzhambhu and  Ginger Saathuamuthu/Rasam

Brinjal Masala Curry

Curry is a staple in my kitchen. This is one of my favorite recipes to make when I feel like I need to eat spicy . Enjoy this simple recipe from my Madappalli Kitchen. 

Ingredients

Small Indian Brinjals         1 pound

Green Capsicum                1 no.

 Big Tomato                     1 no.

Salt                                to taste

Turmeric Powder              1/2 tsp.

Hing                                ½ tsp.

Masalas

Curry leaves                     few

Chenna dhal                    1 tbsp.

Urdh dhal                        1 tbsp.

Fennel seeds (optional)    1 tsp.

Red chilies                      4 no.

Cloves                            2 no

Green cardamom              2 no.   
  

For Seasoning

 Oil                                     1 tsp.

Cumin seeds                        1 /2 tsp.

For Decoration

Coriander leaves                   few

Method

• Wash and cut Brinjals into 2’ long sizes. Cut capsicum & Tomatoes in to small pieces.  
• Dry roast the all masalas and coarsely powder it.
• Heat the oil in a pan, add seasonings, when they start spluttering, add capsicums and sauté it for 3 minutes.
• Add the tomatoes and sauté until they are mushy.
• Now add the brinjal and turmeric, hing and salt. Fry it in medium heat until Brinjals are cooked.
• Add the grounded masals and  mix well and cook it in very low flame.
• When you feel Brinjals has been cooked soft and raw masala smell gone, switch off the stove.
• Garinish with coriander leaves.
• Serve with steamy rice or Chapatti.

Vazhaipoo Paruppu Usli/ Banana Blossom Lentil Usli

The banana flower serves the health benefits which are as follows:

Curing the infection. ...

Overcoming diabetes and anemia. ...

Improves lactation. ...

Reduce Free Radical Activity. ...

Menstrual problems and weight loss. ...

Rich source of Vitamin and minerals. ...

Boost Mood and Reduce Anxiety. ...

Anti-ageing power.

Paruppu Usli is the most familiar Iyengar delicacy and it is a perfect accomplishment with Mor Kuzhambu. Usually this is made by vegetables like cluster beans, broad beans, plantain flower, French beans , etc. Today I used Banana Flower, no matter what vegetable is used, it tastes yummy :) and its packed with so many nutrition.

Course                            Main Course, Side Dish

 Cuisine                           South Indian

 Soaking Time                 1 hour

 Prep Time                      20 minutes

 Cook Time                      30 minutes

 Servings                         4 people

 Author                             Sadhana Padmanabhan

INGREDIENTS:

Vazhaipoo/ Banana Flower    1 no

Chana Dal                           ½  Cup

Toor Dal                              ½ Cup

Moong Dal                           ½ Cup

Dry Red Chilies                     6 nos

Turmeric Powder                  ¼ Teaspoon

Curry Leaves                        2 Springs

Asafetida Powder                  1 Tablespoon

Salt                                     To Taste

Coconut Oil                          3 Tablespoon

Mustard Seeds                      1 Teaspoon 

Method:

• Soak all Dals in hot water for 1 hour. Keep aside.

• Clean the Banana flower and chop finely. Put the chopped vazhaipoo, in diluted buttermilk until use.

• Meanwhile drain the water and add the dal to the blender along with the red chili, Hing Turmeric and salt(1/2 tbsp) and blend it to a coarse paste. Don't add water while grinding.

• Steam the Grinded dal mixture. I done in my pressure cooker without putting whistle. Steam it for 7 to 10 mints. Once the steaming is done allow the mixture to cool and if u scramble the dal in hands or put it in blender and whip once you will get a crumble texture. 
• Steam the chopped flowers in a microwave safe bowl or Pressure cook it. Drain and set aside. 
• Heat oil in a pan.  Add mustard seeds and red chilies.  When the mustard seeds sputter, add the curry leaves. 

• Add the ground dal and stir well.  Let it cook in medium flame till all the dal it cooked and it starts to become dry.
• Now add the cooked banana flower to this, mix well and cook for another 5-7 minutes in a very low flame with a lid closed. 
• Switch off the flame. Tasty and healthy Vazhaipoo Paruppu Usli is ready! 
• Serve with Rice and More Kuzhambhu.