Menthia Keerai Paruppu Usili Recipe

Recipe By Slurrp

A traditional south Indian dish made from steamed and crumbles lentil cakes, seasoned with tempering and flavoured with methi ( fenugreek) leaves and asafoetida.

4.8
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Rate
Vegdiet
40minstotal
10minsPrep
30minsCook
40m.total
10m.Prep
30m.Cook
Menthia Keerai Paruppu Usili
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ingredients serve

Ingredients for Menthia Keerai Paruppu Usili Recipe

  • As required Ingredients for menthia keerai
  • 1 teaspoon Sesame oil
  • 200 gram Methi leaves finely chopped
  • As required Salt
  • As required Ingredients for grinding
  • 3-4 cup Toor dal soaked for hours 1
  • As required Dry red chillies
  • 1/4 teaspoon Turmeric powder
  • 1.50 teaspoon Asafoetida
  • As required Ingredients for Tempering
  • 2 teaspoon Sesame Oil
  • 1 teaspoon Mustard seeds
  • 1 sprig Curry leaves torn

Directions: Menthia Keerai Paruppu Usili Recipe

step 1

  • STEP 1.Wash and soak toor dal for 2 to 3 hours.

step 2

  • STEP 1.In a food processor or grinding jar add 1 cup soaked toor dal, 1 tsp asafoetida, salt to taste, 2 pt 3 dry red chillies as required. Blend to a coarse texture. Transfer the ground toor dal into a bowl.

step 3

  • STEP 1.Grease the idli plates and spoon the ground toor dal into the plates.

step 4

  • STEP 1.Place the steamer plates in the steamer and steam for 10 minutes on high heat.

step 5

  • STEP 1.The lentils will be well steamed and have a granny texture. Transfer to a bowl and keep aside.

step 6

  • STEP 1.To prepare the usili, heat a pan and add 2 tsp sesame oil, 1 tsp mustard seed and allow to crackle. Then add 1 sprig curry leaves torn and saute for a few seconds. crumble the steamed paruppu or lentil cakes and add it to the pan with the seasoning. Stir well till it gets well coated.cover and turn the heat to simmer.

step 7

  • STEP 1.In a preheated pan add 1 tsp oil, 200 gms chopped methi leaves and saute till methi leaves are softened and wilt.

step 8

  • STEP 1.Combine these keerai (greens) to the seasoned paruppu. Mix well. Check the salt and adjust accordingly.

step 9

  • STEP 1.Serve hot with steamed rice and vathal kuzhambu.
Nutrition
value
2475
calories per serving
18 g Fat162 g Protein398 g Carbs76 g FiberOther

Current Totals

  • Fat
    18g
  • Protein
    162g
  • Carbs
    398g
  • Fiber
    76g

MacroNutrients

  • Carbs
    398g
  • Protein
    162g
  • Fiber
    76g

Fats

  • Fat
    18g

Vitamins & Minerals

  • Calcium
    1291mg
  • Iron
    42mg
  • Vitamin A
    19494mcg
  • Vitamin B1
    3mg
  • Vitamin B2
    1mg
  • Vitamin B3
    17mg
  • Vitamin B6
    3mg
  • Vitamin B9
    929mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    119mg
  • Vitamin E
    1mg
  • Copper
    9mcg
  • Magnesium
    1022mg
  • Manganese
    10mg
  • Phosphorus
    2486mg
  • Selenium
    106mcg
  • Zinc
    21mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp