If you’re Tamil or if you have read this blog for any length of time, you know all about Paruppu Usili, the side dish that makes healthy eating both decadent and delicious.
But if this is the first time you’ve heard about it, trust me, you’re in for a treat.
There’s really no way you can go wrong with this really simple, very traditional dish that rolls in the wonderfulness of veggies — all kinds of them– with the rich, nutty flavor of tiny lentil dumplings. I may have said this before on Holy Cow! but I’ll say it again– paruppu usili is perhaps my most favorite of all the amazing South Indian comfort foods I’ve learned from being married to a Tamil guy.
The basic paruppu usili paste for the dumplings (or rather crumbles) is a very simple one, and I often tweak it slightly to add more flavor to the vegetable I am using. For instance, I add a smidgen– or more– of garlic to my Broccoli Paruppu Usili, or sometimes I just go plain as with my Green Beans Paruppu Usili. In today’s Cabbage Paruppu Usili, I added a teaspoon or so of sambar powder which took no effort but produced an amazing flavor.
Cabbage Paruppu Usili
Ingredients
- 1/2 head cabbage , finely shredded
- 1 tbsp vegetable oil
- 1 tsp mustard seeds
- 1 tsp cumin seeds
- 1 tsp udad dal (black gram dal)
- Soak together for an hour: 1/4 cup chana dal (bengal gram dal) and 1/4 cup tuvar dal
- Place the dals in a blender , add enough water to keep the blades moving, and grind to a fine paste along with:
- 1 tsp cumin seeds
- A generous pinch of asafetida (hing)
- 2 dry red chillies
- 1 tsp sambar powder
- 1/2 tsp turmeric powder
- Salt to taste
Instructions
- Remove the dal paste to a microwave-safe bowl. Microwave for 2 minutes. The paste would be cooked on top. Turn over with a spoon so the uncooked paste on the bottom is now on the top and microwave 2 more minutes.Set aside.
- In a cast-iron or non-stick skillet, heat the oil.
- Add the mustard seeds and cumin seeds. When they sputter, add udad dal and stir, allowing the dal to brown lightly, about 30 seconds to a minute.
- Add the cabbage and some salt. Stir-fry the cabbage on medium heat until it is beginning to get tender, about 5 minutes.
- Now, with your fingers, crumble the dal paste into the skillet over the cabbage.
- Continue to stir-fry the cabbage until it is quite tender but has a slight bite, and the dal dumplings are a couple of shades darker.
- Check salt and turn off heat.
Pavani says
February 21, 2010 atI love Patoli (paruppu usili in telugu), but rarely make it as the prep time of steaming the dals seemed to long for me. But ur microwaving it is a genius idea. I’ll be making this dish pretty soon.
Have a wonderful week ahead.
Latha says
February 21, 2010 atLove parrupu usili. Made with cauliflower last week.
Preeti Kashyap says
February 21, 2010 atI love usilis. Looks yummm.
taleoftwovegans says
February 21, 2010 atThanks for the education about a new (to me) food. I will have to get some ingredients before I can try it, but if the picture is any indication, I really should give it a go!
Adorable pups too! I love reading about how smart peoples pets are and it always amazes me when I hear people who think animals are stupid, so far from the truth! 🙂
-K
Uma says
February 21, 2010 atmmm. I love this curry! looks fabulous. Nice 10 facts about you 🙂 Lucy looks as pretty as always.
Nupur says
February 21, 2010 atI enjoyed reading more about you, Vaishali. Like you, I am a morning person and a TV junkie, but unlike you, I watch a bit (OK, a lot) of reality TV, such gems like Idol and Teen Mom…
But I can’t believe you don’t want to know that I went for a jog this morning! LOL
BangaloreBaker says
February 22, 2010 atThanks for nice words about me Vaishali. The dish and Lucy look great.
ruchikacooks says
February 22, 2010 atCabbage parupussili is a new way, usually I make it with beans. Enjoyed reading 10 things about you. The couch potato with a book and tv (and some snacks)..Yup!
Priya Narasimhan says
February 22, 2010 atI read till the end of the post and liked the reward too. 🙂
usli is my fav too..
zengirl says
February 22, 2010 atVaishali,
I have not made it yet, so this is a good one for me to try out. I liked 10 more things to know about you. It is always great to know more about the person on the blog! Great to know you more.
Priya says
February 22, 2010 atEnjoyed reading about u Vaishali…love paruppu usili with any veggies and urs looks yummmy!!
kamalabhoopathy says
February 22, 2010 atI love this dish with cabbage, i use other veggies never tried with cabbage.
Jagruti says
February 22, 2010 atLovely and tempting dish!!new to me.. Nice to know 10 facts about you…we met on FB..
Parita says
February 22, 2010 atI havent tried adding sambhar powder in usili though i did got idea of adding rasam powder 🙂 I love Psych, its one of my fav 🙂
notyet100 says
February 22, 2010 atglad to knw more of u….
Daisy Blue says
February 22, 2010 atUsilis are wonderful…
Gita says
February 22, 2010 atYour dog sounds so cute! I too am crazy about paruppu usili with any vegetable…love yours with cabbage, I love this with rice and rasam, best combination for me 🙂 It was nice reading about you Vaishali 🙂
Malar Gandhi says
February 23, 2010 atI love parppu usili so much, same pinch…need to give this a try with cabbage. Enjoyed reading wo things about you, I am morning person as well…yeah I cud’ agree with you more, fresh and clear.:)
He is adorabe…
College Term Papers says
February 26, 2010 atNice post.
Madhu says
March 1, 2010 athi vaishali,
paruppu usili is one of my all time favorite recipe, but feel lazy to do it ‘coz i used to just mix the raw dal paste along with the veggies and let it get cooked… which took really long time to get it to the correct consistency…. but the idea of cooking it in the microwave for few mins works the miracle and the time taken for the the dish becomes a breeze :)thanks for the tip and this yummy recipe!!
Venkat says
September 3, 2010 atI am not as good a cook as you are.. so thank you for the recipe.. I do love Paruppu usili. More importantly, I liked the 10 things about you – its more like me!!
Hasita says
November 15, 2012 atSo far I have made usilis (or patoli as we call it) only with french beans. I’m going to try your recipe today. I always crave comfort food on winter evenings 🙂
John Roche says
March 23, 2013 atQuestion about TSP of the Udad dal. Udad is often called for in dishes i prepare and it always comes out too hard to bite/chew. I am using the whole black udad dal? perhaps i need to soak or brown it longer because it is always left much too hard. am I doing something wrong?
Vaishali says
March 25, 2013 atThe whole black udad dal is too big to be cooked properly during the tempering process. You need to use the split white dal without the black coating which is also available in Indian stores. No need to soak the dal.