Meals in 30 mins - Mor kozhambu and kothavarangai paruppu usili.

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Meals in 30 mins.

Mor kozhambu and kothavarangai paruppu usili:

Paruppu usili (meaning lentil crumbles):

This is a classic South Indian dish prepared usually with cluster beans (kothvarangai) and regular beans , capsicum, banana flower too. Hear I had given simple method of making Paruppu Usili.
Normally, it will be done in a long process of cooking grounded dhal in steam and making usili.... But what I follow is time saving and simple process...
Apart from being very nutritious and filling this enhances the taste of vegetables.

The usual  accompaniment for this dish is the mor kuzhambu and together they make a classic meal combination.

Mor kuzhambu:

Sepangkizhangu (Taro root) mor kuzhambu is prepared with soar curd and Sepangkizhangu(Taro root).  Simple and tangy gravy that goes well with white rice..

Here, I’m sharing my cooking experience of  preparing both  mor kuzhambu and parrupu Usili side by side.

Ingredients for mor kuzhambu:

• 10 Sepangkizhangu (Taro root)
• 1/2 cup – Sour curd / yogurt
• 1/4 tsp – Turmeric powder
• Salt to taste

For grinding:

• 5 tbsp – Coconut grated
• 1/2 tsp – Cumin seeds
• 1 or 2 nos- Green chillies

Seasonings:

• 2 tsp – Oil
• 1/4 tsp – flax seeds
• 1/4 tsp – Split black gram / Ulunthu
• 4 or 5 nos – Fresh curry leaves
• 1 pinch – Asafoetida

 Ingredients for  Parrupu Usilli:

• 2 cups of finely chopped cluster beans
• 1 tsp – Turmeric powder
• ½ tsp – Red chillie powder
• Salt to taste

For grinding:

• 1/2 cup of bengal gram or a mix of both bengal gram and red gram ( chana dal and tuvar dal)

Seasonings:

•  5tbsp – Oil
• 1/4 tsp – flax seeds
• 4 or 5 nos – Fresh curry leaves
• 1 pinch – Asafoetida

To start off, I kept rice, and Sepangkizhangu in pressure cooker and kept 2 two cups of water to boil in another stove and soaked dhal for parrup Usili.

In the mean time, in a pan pour half a cup water , add a little salt and turmeric and heat it ,before  it starts boiling , finish cutting kothvarangai, add it to boiling water it will get cooked in 5 mins.

Once I kept kothvarangai for cooking. Before start grinding, heat a kadai  in low flame  and pour oil in it and put flax seed before it splits I finished grinding dhal. Now I added turmeric powder, salt ,red chillie powder, hing and curry leafs to oil and immiditely I added grounded dhal.  now cook this in low flame, ensure to fry it often so that the grinded parrupu will become usili  by the time it cooks, we can finish Mor kozhambu

1. cook Sepangkizhangu in pressure cooker for 3 whistle. (I keep it along with rice so that I save time).
2. Grind grated coconut, cumin seeds and green chillies to a smooth paste. And atlast add curd , turmeric powder, salt whip it 2 -3 times and keep it aside.(this will save time a lot)
3. Heat oil in a pan, season with items given in the list for seasoning. Now add cooked Sepangkizhangu   followed by gound mixture, cook until kuzhambu becomes frothy. When bubbles start appearing, switch off of the stove. Simple and yummy mor kuzhambu is ready, serve with white rice.

Back to Usili now, now it had cooked and usili had become fine so now we can add  cooked cluster beans  to usili and stir well. Adjust the salt.

If necessary, add more oil and fry till crisp.

Now the yummy meal is Ready

Notes:

• Do not allow the kuzhambu to boil. Switch off the stove when bubbles start appearing.
• You can add any cooked vegetable of your choice  like ladies finger, Poosanikai, yellow pumpkin, drumstick or even uluntha vadai (medhu vadai).