A rare curry from my hubbys family. So rare that I am almost sure that I am the first in the world to publish it. 🙂
Ingredients
- Fenugreek ( Methi) leaves loosely packed 4 cups. (Venthayakeerai)
- Toordal 1 cup.
- Red chilli 1 no.
- Salt 3/4 teaspoon.
- Hing powder 1/2 teaspoon.
- Turmeric powder 1/4 teaspoon.
- Oil 3 tablespoons.
- 1 teaspoon each of mustard, urad dal and channa dal.
Method
Wash the leaves very well in a large container and drain throughly.Wash and soak the dal and chilli in warm water for 45 minutes. Finely chop the leaves and place in a kadai. Add turmeric powder and hing and cook in a medium flame , stirring occasionally till it is dry.(Say for ten minutes).
Drain and Grind the dal and chilli with just 1/4 cup water to a paste.the paste should be thick and slightly coarse.
In a kadai heat oil, add mustard seeds, when it crackles add urad dal and channa dal and stir continously.When the dals are golden add the ground paste carefully. Keep cooking in medium flame stirring continously till the dal soaks all the oil. Add the methi leaves and salt, mix well, continue cooking in low flame for 5 minutes strring occasionally. Transfer to a serving bowl.
Serve hot with rice or chapathis or as a part of the South Indian menu.
Read the Round up of all Entries Here
The \'yum\' blog 
What a privilege it is to read a rare recipe. I’m not sure that I can find fenugreek in my markets. Maybe it’s something I could grow in my garden. And what is hing? Thanks so much.
Hing is a spice used only by Indians.It is available as a powder.
It is also called asafoetida.I have Explained in my glossary also.
Yes you can grow fenu greek in your garden. It takes around 7 days to sprout and grow 1 inch .Later the growth is quick and can be harvested after another 2 weeks.Good to harvest after a month from date of sowing.
Lot more fenugreek recipes will follow
Thanks and bye.
latha.
[…] Paruppu usali with any vegetable. […]
Paruppu usili or paruppu araicha karameedu is not a new idea with menthiya keerai or methi leaves. It is part of a traditional Andhra curry variety. A slightly tastier version of this would be to add a little coconut and a little sugar while grinding the dhal mixture in order to enhance the taste as the andhraites do. This dish is called methi patholi. Just for your information.
Awesome recipe aunty! Quick question: Can I use the chopped stems of the Fenugreek plant while making this or should I use only the leaves?
Can we use frozen methi leaves that we get in the indian store?
We make this dal too but we don’t grind the dal. I cook methi leaves, onion, tomato and toor dal together with salt, turmeric and green chillies in a pressure cooker and add seasoning and lemon juice as a finishing touch.
Hi,
I have a small doubt in the methi leaves parruppu usali recipe. Don’t I need to steam cook the parruppu paste?
I remember my mom steam cooking them in idli thatu and then scrambling them with her fingers.
I really want to try this recipe so kindly reply soon.
Thank you,
Raji.
Hi,
Thanks and tried this recipe this afternoon for lunch along with ur Melaku kulambu..It came out well except for the usali.when I added the grounded dhal paste in oil, it got burnt at the bottom of the pan..any tips to avoid this??
Thanks,
Sangeetha
Hi,
Try out paruppu usili with snake gourd. Patiently fry the vegetable in 2 tsps of oil (don’t steam or boil or preassure cook). To add more taste, you can fry onions and green chillies before frying the ground dhal. It’s truly yummy (even my husband who won’t even touch snake gourd with his little finger loves this!).
Cheers,
Gayathri
Fenugreek is a great herb and almost similar to charantia when it comes to helping diabetics. :
Take a look at all of the most current posting at our website
http://www.foodsupplementdigest.com/zinc-benefits/