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
Ingredients
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
 
Tempering
1 tbsp. oil
1/2 tsp mustard seeds
1/2 tsp turmeric powder
1/4 tsp asafetida
 
Method
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.
 
Note
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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