Wednesday, January 28, 2009

Milagu kolambu(Pepper Gravy) and Parupu usli

The pepper gravy and the usli is a great combo..when ever i ask V what do i make as an gravy as im making usli, today the first choic would be for this gravy.This gravy has a little bitter taste.This is how i make them.


Peppercorns - 1 1/2 tbsp
Bengal gram dal - 1 1/2 tbsp
Coriander seeds - 1 tbsp
Red chillies - 4
Tamarind pulp - 2 1/2 tbsp
Mustard seeds - 1 tsp
Salt - To taste
A few Curry leaves


1) Dry roast the peppercorns, bengal gram dal, coriander seeds, red chillies and grind them to a smooth paste along with asafoetida and little water.

2)Heat oil in a kadai and add the mustard seeds and allow it to splutter.

3)Add the tamarind paste and salt. Cover, simmer and cook till the raw smell of tamarind disappears.

4)Then add the ground paste and a cup water and allow it to boil.

5)Simmer it for 3-4 minutes and finally add 2 tbsp of oil and chopped curry leaves.

This gravy has a little bitter taste.

Paruppu Usli


Tuvar dal-2 cup
Channa dal-1/2 cup
Red chillies-5
Turmeric powder-1 1/2 tsp
Mustard-1 1/2tsp
Curry leaves few
Oil-1 1/2Tbsp
Salt- To taste


1) Wash and soak the dals for about 2 hours and grind them with turmeric powder, salt and red chillies to a smooth paste.

2) Steam these paste in idli pan for about 15 mts and allow it to cool and scramble them and keep it aside.

3) In the mean time, boil the beans and keep it aside.

4) Heat oil in a kadai, add mustard seeds and allow it to splutter. Then add the hing to the oil ,followed by the scrambled dal mixture. Fry till the dal mixture becomes soft.

5) Add the boiled beans and fry for a few minutes.

6) Finally garnish them with the curry leaves.


Post a Comment