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 and here. Check out our easy Summer recipes here and here.
Continue reading “Dhal Puttu | Paruppu Puttu | Dal Poriyal | Delicious Stir Fried Lentil Crumble”
An unusual dish – a Sundal with Gram Flour
This Sundal is a little different to other Sundals, those quickly stirfried salads of south India. A Gram Flour mix is poured over the sundal towards the end of cooking. This recipe comes from Meenakshi Ammal’s Cook and See Part 2. It is unusual to say the least, but delicious and filling. It could almost be an Usili, although Amma includes it under Sundals.
Feel free to browse the many sundal recipes – please click here for the complete list. If you are new to Sundals, these posts will also introduce you to this wonderful, stirfried, lentil-based dish from Tamil Nadu, South India.
You might also like to try Red Lentil (Masoor Dal) Sprouts Sundal, Coconut, White Peas and Green Mango Sundal, Channa (Chickpea) Sundal, and Mung Dal Sundal. Or you can make a sundal with Adzuki Beanes (Red Chori) or some White Pea Sprouts, equally as delicious. Explore all of the Sundal Recipes, they are all quick and gorgeous.
Continue reading “Peas and Bengal Gram Flour Sundal | Mochai Kottai Sundal”
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.
You might also like Dhal Puttu, or Carrot Curry with Coconut Lentil Crumble. Or explore our Indian dishes here and here. All lentil crumbles are here. Other Winter recipes can be found here and here.
Continue reading “Bean Paruppu Usili | Green Bean Paruppu Puttu | Green Beans with Lentil Crumble”
Fantastically quick and easy for a snack or side dish. Enjoy!
This dish is an Indian stir fry using whole Mung Dal or Mung Beans – those green round unhulled lentils that are less common than their sisters, the yellow, skinned, split mung dal.
First the mung is sprouted by soaking them and then keeping them moist for a few days. When the mung have sprouted, they are stirfried with spices.
You could try this with purchased mung bean sprouts. It would be a slightly different dish because the sprouts are left to grow longer and the beans themselves will be softer.
Continue reading “Stir Fried Mung Bean Sprouts | Mooga Usili”