Saturday, January 9, 2016

Gavar Parippu Usali

Food blogging has taught me this delicious South Indian creation- which goes by Parippu Usali in Tamilnadu and Patholi in Andhra Pradesh. I read this recipe in Prestige Pressure Cooker Booklet. This is my version -
Gavar Parippu Usali/Patholi
Cluster Beans with Toor Daal
1/2 cup Toor Daal, Soak for 4 hours
1 packet frozen Gavar/Cluster Beans Packet
Grind to paste
Drained Daal
2 green chilies
1 red chilies
1/2 tsp turmeric powder
1/2 tsp asafetida
Salt to taste
1 tbsp. oil
1/2 tsp mustard seeds
1/2 tsp turmeric powder
1/4 tsp asafetida
1. Soak toor daal for 4 hours. Drain and grind with chilies, turmeric powder, asafetida and salt.
2. Place this  daal mixture in a pressure cooker container, smoothen it with a spoon. and pressure cook for 2 whistles. Set aside to cool down.
3. Heat oil in a saucepan. Add the ingredients for tempering. As they splutter, add gavar/cluster beans. Sprinkle some water and cover with a lid. Pour some water on the lid. Let it cook till the gavar is cooked.
4. Add salt to taste - remember the daal mixture already has salt.
5. Crumble the cooked and cooled daal mixture to a coarse texture.
6. Add to the saucepan.
7. Saute till it incorporates well with the cluster beans.
8. Serve as a side dish with your daily meal.
1. Adjust the amount of chilies based on the personal preference.
2. You can use fresh  cluster beans if they are in season.
3. I use Swad or Laxmi brand frozen Indian vegetables.

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