Puttu is a “scrambled” or “crumbled” dish in South Indian cuisine.
A technique common in South Indian cooking but missing from other cuisines is the steaming of lentil batter, which is then crumbled and added to other dishes. The thick lentil batter is made by soaking the lentil and then grinding with scant water to form a batter. For example, this Bean Paruppu Usili uses that technique. This one, too, uses a modified form where the lentil batter is used to cook in a kadhai with vegetables, forming a scrambled lentil crumble.
Perhaps you are looking for other Thoran/Poriyal recipes here and here, or other Fry recipes. You might also like our Usili recipes here. Or you might like to browse Indian recipes here. Check out our easy Summer recipes here.
Continue reading “Dhal Puttu | Paruppu Puttu | Dal Poriyal | Delicious Stir Fried Lentil Crumble”
Lentil crumble with vegetables, delicious.
This dish showcases a delightful crumble made from coconut and lentils. There are actually three different types of crumble mentioned in Meekakshi Ammal’s books Cook and See. The Green Bean Paruppu Puttu, is one example. Paruppu Puttu is another. And this is the third.
In this dish the longer coconut shreds were used, but traditionally grated or powdered coconut would be used.
Have a look at our collection of Thoran recipes.
You might also want to try Bean Paruppu Usili, and Dhal Puttu. All Lentil Crumble dishes are here. You might like to browse all of our Kerala recipes. Perhaps you are looking for other Thoran/Poriyal recipes , or other Vegetable Fry recipes. Or explore our Indian recipes. And explore our Late Winter recipes.
Continue reading “Carrots with Coconut-Lentil Crumble | Carrot Thengai Poriyal”
Lentil crumble types of South India
This dish, the Green Bean Paruppu Usili (or Puttu), typifies the lentil scramble types of Sth India.Parts 1 and 2 of Meenakshi Ammal’s Cook and See contain crumbles in the Curry/Poriyal sections. It is useful to understand her lentil crumble recipe types.
Amma presents 3 types of crumble, although at least one of them (dal-coconut) is less a crumble and more a delicious dal-veg sauté.
You can browse all of the Indian Essentials here. Meenakshi Ammal’s recipes are here.
Continue reading “Indian Essentials: Differences Between Sth Indian Lentil Crumble types | Puttu, Usili, Dal Paste and Dal-Coconut”
This is a wonderful, textural dish, a perfect compliment to an Indian meal, or a snack on its own.
This Usili is from Meenakshi Ammal’s second volume of Cook and See. In Meenakshi Ammal’s book it is called Paruppu Puttu, or scrambled lentils. Usili (or usli) also means scrambled – confusing for us at times, but different states, regions, towns, even families in India will hold different traditions, not the least in the naming of dishes. Just part of the wonderful rich tapestry which is India. There is more information on lentil crumble types here.
This lentil crumble recipe is made with beans, but you can also use other vegetables such as cabbage, broccoli, grated carrot, banana flower, other types of beans such as cluster beans or broad beans, or indeed, without any vegetable at all. In fact you can make the crumble by following the recipe, then freeze it, ready to add to a vegetable when the need arises.
You might also like Italian Green Bean Salad, Gujarati Green Beans, Dhal Puttu, Carrot Curry with Coconut Lentil Crumble and Italian Flat Bean Salad with Blue Cheese and Walnut Crumbs.
Browse all of our Green Bean dishes, Usili recipes, and our lentil crumbles as well. All of our Indian recipes are here, and our Indian Essentials are here. Or explore our Early Autumn dishes.
Continue reading “Bean Paruppu Usili | Green Bean Paruppu Puttu | Green Beans with Lentil Crumble”