Remember the banana stem that I painstakingly cleaned up (if not, check out how to prepare banana stem before cooking )? I used half of it to make banana stem thoran which I absolutely love and then reserved the rest to make paruppu usili. It turned out really well, a great blend of textures and flavours.
The first I learnt to cook for TH was paruppu usili so each time I make it, I am reminded of the first time I tried it. The recipe was quite off and I remember adding onions to it, a total Brahmin no-no (although TH and his family are fine with it).
There’s a lesson in there folks. Start somewhere, just start, even if your paruppu usili ends up with onions in it!
Other usili recipes I’ve made: Paruppu Usili | Asparagus Usili | The “fake” usili I made first
Banana Stem (Vazhai Thandu) Paruppu Usili Recipe
Preparation time: 1 hour Cooking time: 15 minutes Serves 2-4
Ingredients: 2 cups of banana stem, chopped fine ½ cup of toor dal (tuvaram paruppu) 2 tablespoon of channa dal (kadala paruppu) 2-3 of dry red chillies ¼ teaspoon of turmeric powder 2 tablespoon of oil ¼ teaspoon of asafoetida (perungaayam) ¼ teaspoon of mustard seeds Salt to taste
How I Made It:
Soak the toor dal and channa dal for an hour.
Heat oil in a pan and add the mustard seeds. When they pop, add the chopped banana stem and cook on low fire for 5-7 mins until they are half cooked and beginning to soften.
Grind the soaked dals along with the red chillies, turmeric, salt, and hing to a smooth paste without adding any water.
Add this to the semi-cooked banana stem and mix well.
Cook on low flame until the dals are cooked and the banana stem is soft (about 10-12 mins). Adjust salt if necessary.
Serve hot with rice, kozhambu , and chips/papad.
Remember the banana stem that I painstakingly cleaned up (if not, check out how to prepare banana stem before cooking )? I used half of it to make banana stem thoran which I absolutely love and then reserved the rest to make paruppu usili. It turned out really well, a great blend of textures and flavours.
The first I learnt to cook for TH was paruppu usili so each time I make it, I am reminded of the first time I tried it. The recipe was quite off and I remember adding onions to it, a total Brahmin no-no (although TH and his family are fine with it).
There’s a lesson in there folks. Start somewhere, just start, even if your paruppu usili ends up with onions in it!
Other usili recipes I’ve made: Paruppu Usili | Asparagus Usili | The “fake” usili I made first
Banana Stem (Vazhai Thandu) Paruppu Usili Recipe
Preparation time: 1 hour Cooking time: 15 minutes Serves 2-4
Ingredients: 2 cups of banana stem, chopped fine ½ cup of toor dal (tuvaram paruppu) 2 tablespoon of channa dal (kadala paruppu) 2-3 of dry red chillies ¼ teaspoon of turmeric powder 2 tablespoon of oil ¼ teaspoon of asafoetida (perungaayam) ¼ teaspoon of mustard seeds Salt to taste
How I Made It:
Soak the toor dal and channa dal for an hour.
Heat oil in a pan and add the mustard seeds. When they pop, add the chopped banana stem and cook on low fire for 5-7 mins until they are half cooked and beginning to soften.
Grind the soaked dals along with the red chillies, turmeric, salt, and hing to a smooth paste without adding any water.
Add this to the semi-cooked banana stem and mix well.
Cook on low flame until the dals are cooked and the banana stem is soft (about 10-12 mins). Adjust salt if necessary.
Serve hot with rice, kozhambu , and chips/papad.
