Parupu usili

We can use beans, banana flower, kothavarangai, avaraikai, pudalangai, cabbage and capsicum to make parupu usili.
Mor kuzhambu, Vatha kuzhambu and verum kuzhambu with parupu usili will be a good combination.

Ingredients:

Toor dal(thuvaram parupu) - 1cup
Chana dal(Kadalai parupu) - 2tsp
Red chili - 7

For seasoning:

oil - 5tsp
Mustard - 1/2 tsp
Asafoetida - a pinch
turmeric - a pinch.
Salt - 1 ½ tsp/ as needed
Any of the vegetable - 1/4 kg

Method 1:

1. Soak both the dals in water for 20 minutes along with red chilies.
2. Drain the water and grind in to a coarse paste with 1 tsp of salt and a pinch of asafoetida.
3. Cut the vegetable into very small pieces only then it will merge with the dal paste.
4. Cook the vegetable. Use the drained water to boil the vegetable adding ½tsp of salt, asafoetida and turmeric powder. Do it in a low flame. Drain the water.
5. Heat the pan, add oil followed by mustard, asafoetida and curry leaves.
6. Add the dal paste and stir well. Keep the pan closed. Stir frequently till the paste in such a way that you it gets crumbled.
7. Now add the cooked vegetable and stir well. Keep the pan closed and keep it on the fire for 4 to 5 minutes.

Note: If you use banana flower you have to remove the stamen and soak the cut flower in water adding 2 spoons of butter milk over night. Drain out this water when you cook the flower. Check my blog for cleaning the banana flower.
Use less water for cooking the vegetable so that you need not through the water out which will contain the nutrients. 
You can add pepper powder and drink this as soup.

Method 2:

The method will be the same for except the dal paste can be made into balls and flattened and steam cooked. For this method you can use less oil. Just 2 tsp will be enough. 

Then it's can be crumbled and used repeating from step 5 onwards.