 Name:
Paruppu Usilli
Brief: A special dish made from thuvaram paruppu (steamed) and plantain flower
Ideally served with: Sambar rice
Ideally served In: Round bottom bowl
Season or garnish with: Curry leaves
Pre-preparation: Remove the sheath from the plantain flower and you will find the flower inside. Separate each flower and remove the long pistil from the flower and finely chop the flowers. Keep the cut flowers in a bowl filled with watery buttermilk to prevent
discolouration.
Wash and soak thuvaram paruppu in water. Grind it coarsely with as little water as possible and make balls and steam it.
Ingredients
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Main ingredients |
For tempering
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- Plantain flower: 1 inflorescence
- Thuvaram paruppu: 1 cup
- Watery buttermilk: 1 bowl
- Salt to taste
- Turmeric powder: 1/2 tsp
- Asafoeteda powder: 1/4 tsp
- Curry leaves: 2-3 sprigs
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- Oil: 3 tbsp
- Whole red chillies: 3-4
- Mustard seeds: 1tbsp
- Broken ulutham paruppu: 1 tsp
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Method
Coarsely grind the ulutham paruppu, make into balls and steam.
Chop the plantain flowers and keep in buttermilk.
Heat oil in kadai, when it heats up, lower the gas and splutter mustard seeds, add ulutham paruppu and red whole chillies and curry leaves and
asafoetida.
Squeeze out the water from the flowers and mix with the tempering add salt and turmeric powder.
Crush the steamed thuvaram paruppu balls and mix with the cooked flower.
When done, the paruppu will have a shiny look.
Transfer to a bowl and garnish with curry leaves.
M S
Neelakantan
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Paruppu Usilli
