Broccoli Paruppu Usili – Here’s an easy recipe to bring home the most hated veggie on earth. Though Italian born, when given life with protein packed Indian lentils, this would no longer be looked down with a frown. Usili, a famous South Indian preparation takes an interesting twist in this recipe when combined with broccoli.
Some broccoli recipes to try…
|2 cups||Broccoli florets (about 25 florets)|
|¼ cup||Bengal gram (kadhala paruppu)|
|¼ cup||Split red gram (toor gram / thuvaram paruppu)|
|¼ teaspoon||Salt (for grinding)|
|2 pinch||Asafoetida & turmeric|
|2||Dry red chili|
|1 cup||Onion (chopped)|
|2 cloves||Garlic (crushed) (optional)|
|1||Green chili (slit open)|
|¼ teaspoon||Cumin seeds|
|¼ teaspoon||Split black gram (ullundu)|
|1 pinch||Asafoetida (tempering)|
|6 nos||Curry leaves|
|1/2 teaspoon||Salt (or to taste)|
|1 pinch||Sugar (optional)|
Lets see how to make this broccoli paruppu usili…
Prep this ahead –Soak Toor and Bengal gram in water for at least an hour. Wash, drain and grind them along with dry red chilies, fennel seeds, asafoetida, turmeric and salt. Make a coarse paste, pinch small portions over an idli plate and steam for 12 minutes. When done, let cool and gently crumble them with your hands to make the usili and keep aside. I usually make a big batch ahead of time and freeze them. You can use a little whenever you make any kind of usili…
Heat oil and splutter mustard seeds, cumin, curry leaves and some asafoetida.
Fry chopped onions, green chilies and garlic (this is optional) till lightly translucent.
Add in chopped broccoli florets along with sugar.
Cover the pan with a tight lid and cook over low medium flame for 5 minutes. Do not add any water, it will steam from its own water which it releases…
When done, they will be soft on the inside but firm with slight crunch on the outside.
You may add the usili mix that you made… I’ve used frozen usili which will get back to room temperature once you stir fry.
Add salt…and give it a quick stir fry over medium flame. Remember that usli already has salt in it… you add salt just for the veggie.. Switch off!
- Serves 3
- I like my veggies whole and crunchy and that’s why chopped them slightly bigger. If you have real picky eaters at home, then try chopping them very finely to blend well with the usili.
- This can be made with combination of two grams (Toor and Bengal) or with just either one of them.
- Crushed Sombu(fennel seeds) gives little extra flavour when added while tempering but its optional.
- Usili making involves soaking, grinding and steaming… which is time consuming. You can make a huge batch ahead of time and freeze it which comes in handy any time. Try and let me know your feedback.