Monday, July 6, 2015

Posted by Mala at 2:00:00 AM No comments

Cabbage Paruppu quite a rare Paruppu Usili, which normally people don't make. They prefer to make Beans Paruppu usili, because, they are scared, if they add cabbage, the usili might become soggy.
 Here I am, with step wise pictures, to make a fabulous sandy, grainy (உதிர் உதிராக) textured usili, with cabbage, without it turning soggy!
Also, I do not add turmeric to cabbage, want it to remain white in color, so that it will stand out distinctly from the Paruppu usili, which is yellow in color.
Please refer to my Glossary for any unknown terms.

                            2 Cups Tur dhal, soaked in water for 5-6 hours, then drained completely.
                            1/2 tsp. turmeric powder
                            Hing powder
                            Broken red chillies 5-6(adjust according to the level of spice you want)
                            Salt to taste
                            Oil for seasoning
                            Finely chopped cabbage, as required

                                             Recipe Cuisine: South Indian; Category: Curries
                                                    Prep time: 20mts; Cooking time: 30mts

                                                                            Serves 6

                  Put the drained dhal, and the above mentioned ingredients in the small blender jar.

Grind without adding water. There is enough water in the drained dhal itself. Grind to a coarse mixture.

                                         In the greased idli plates, steam them for 15 minutes.

The steamed ones

                Cool the Usili cakes completely, by breaking them into two or three pieces.

                               Put them in the blender jar, after it cools down completely.Gently pulse it, and lo! behold the grainy, sandy texture!!! Top it up with washed curry leaves.

                            In the pan, add some gingely oil, season with mustard seeds.

After the mustard seeds splutter, add the pulsed usili mixture.

                                                                 Gently roast it in slow fire.

In the meantime, in another pan, in very little oil, keep tossing the cabbage, with a lid covered, with a pinch of salt, so that, it will release some water, and cabbage will get cooked, but in a crunchy texture.

Remove and keep aside.

Finally, to the usili, add the sauteed cabbage too. Keep on slow fire, and roast for sometime. The ideal  combination for this is More kuzhambu (made out of buttermilk) or Vathakuzhambu.(tamarind kuzhambu)

                                                         Enjoy with steaming, hot rice.

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 * In India, never soak the dhal overnight. Due to hot weather, the dhal tends to ferment, the next day,      it will become frothy.
 * Always soak during day time for 5-6 hours, and the ground mixture can be refrigerated and used         the next day too.
* When you expect guests next week, if you want to make paruppu usili, you can freeze the pulsed,        grainy usili in  ziplocs, then when required, you can toss them in a pan, add your favourite                  vegetable. Since making paruppu usili is quite a laborious process, this method of storing it, makes      things very easy, and you can stun your guests by keeping this on the table in a jiffy.

Other varieties of Paruppu Usili:

 Vazhappoo/Banana blossom /flower paruppu usili



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