Paruppu Arachu Kalaral (Usili)

A non spicy karamadu packed with lot of proteins!During my Childhood, i hated this sooo much. Used to make :( faces when mom makes it ! After staying in college hostel for four years, mom cooking was divine ! This is perfect for any auspicious occasion. Goes well with Morkuzhambu .

Cooking time : 30  mins
Serves: 3-4

Ingredients:

• Toor dal : 1/8 cup
• Channa dal : 1/8 cup
• Red chillies :2
• vegetable (like beans, avarai, vaazhaipoo, kothavaranga etc), finely chopped : 1/2 cup
• Oil : 3 tbsp
• Mustard seeds: 1tsp
• Urad dal : 1 tbsp
• Hing : 1/4 tsp
• Turmeric : 1/4 tsp
• Salt: As required

Prepartion:

• Soak the dals together with red chillies for 15 minutes.Grind the soaked dals into a coarse paste with turmeric, salt required for the paste, hing and very little or no water.

Method:

1. Boil the vegetable with little salt till its cooked and keep it aside.
2. In a kadai,add oil and temper with mustard, urad dal. When the dal turns golden brown, add the paste and saute till its become powdery dry.
3. Now add the boiled vegetable and mix well. Switch off the flame and serve with hot rice and Ghee.

Notes:

• The paste should be ground absolutely without water. .
• The coarse paste should be sauted in low flame and it should not get burnt.