Ponnanganni Keerai paruppu usili

Ponnanganni Keerai Paruppu Usili

We usually prepare Kootu, Poriyal, Masiyal, or Kadaiyal with Keerai. Paruppu Usili is made with  Ponnanganni Keerai, which has a crispy texture ideal for Usili. It serves as a great side dish for Mor Kuzhambu and can also be enjoyed with any sambar or rasam.

Ponnanganni Keerai

Ponnanganni Keerai Paruppu Usili

3.1 from 14 votes
Recipe by S Kamala Course: PoriyalCuisine: Indian, TamilDifficulty: Easy
Servings

6

servings
Prep time

30

minutes
Cooking time

15

minutes

Learn how to make Paruppu Usili, a delicious and crispy side dish perfect for pairing with Mor Kuzhambu or sambar. Made with Ponnanganni Keerai.

Ingredients

  • Ponnanganni Keerai – 1 big bunch

  • Thuvar dal – 1/2 cup

  • Bengal gram dal – 1/2 cup

  • Red chillies – 2 to 3 Nos

  • Sambar powder – 1 teaspoon

  • Turmeric powder – ¼ teaspoon

  • A pinch of asafoetida

  • Coconut gratings – two tablespoons (optional)

  • Oil – 2 tablespoons

  • Mustard – 1 teaspoon

  • Salt – 1 teaspoon or as per taste

Directions

  • Begin by plucking the leaves from the stem of the keerai. If the stem is tender, you can use it as well. Ensure that you wash the keerai leaves thoroughly and roughly chop them.
  • Soak both the dals for one to two hours. After draining the water, grind them together with chillies, asafoetida, a pinch of turmeric powder, and salt. Grind the mixture to a coarse paste, similar to vadai dough.
  • Grease an idli plate and spread the ground paste onto it. Steam it like idli for 8 to 10 minutes.
  • Once cooked, remove the steamed paste and allow it to cool. Break it into tiny bits using your fingers.
  • In a frying pan, heat a teaspoon of oil and add the chopped greens to it. Also, add sambar powder and salt. Mix everything well and sprinkle a little water. Cook the mixture on medium heat until the greens are soft and well-cooked. Set it aside.
  • In another pan, add the remaining oil. Once the oil is hot, add mustard seeds. When the mustard seeds start popping, add the crumbled cooked dal. Fry the mixture for a while.
  • Then, add the cooked greens to the pan and mix well. Keep it on low heat for a few more minutes, allowing the flavors to meld together.
  • Next, add the grated coconut and mix everything well. Let it cook for one more minute on the stove.
  • Finally, remove the dish from the heat and it is ready to be served.

Recipe Video

4 Comments

  1. Dr S K Sethuraman

    We regularly make with green beans and it is nice to know, making with greens like ponnagkanni keerai.

    Can we make with other greens like spinnach? or other vegetables like sprout, broccoli, cauliflower, ….. ?

    We do not normally add the sambar powder but add only the dry red chilli!
    Thank you

    Dr Sethuraman

    • Thank you for visiting.

      You can make usili with any crisp and crunchy greens. But some type of spinach has softer crunch and it will shrink while cooking. Sprouts also grains and adding dhal will not go well.

      But you can make with broccoli and cauliflower. Banana blossom (Vazhaikai Poo) is another best vegetable for usili.

  2. Jyothi Lakshmi

    Super and innovative recipe. We will try to do

Leave a Comment

Your email address will not be published. Required fields are marked *

*