Paruppu Usili


This is just my favorite. This recipe can be also be tried with pudalangai/snake guard, vazhai poo/banana flower as well.


Toor dhall – 1/4 cup

Channa dhall – 2 tsp

Beans – 1/4 kg

Red chillies – 3 to 4

Green chillies – 2 to 3

Cilantro – little

Mustard seeds – Half a teaspoon.

Hing – 1 pinch

Onion – 1

Curry leaves – little

Salt to taste

Oil – 1 to 2 tsp


Soak dhall for 1 hour.  In oil, add mustard seeds, hing, add onion, fry for few minutes, then add beans and fry until the beans gets cooked.  Now in a blender, add red chillies, green chillies, curry leaves, cilantro, hing, grind this first.  Then, grind the dhall along with this coarsely, add some salt.  Take this mix and microwave for 2 minutes until it becomes thick and crumble it.  Mix beans and dhall together.  Add oil little extra and fry for little while in medium heat.  Adjust salt accordingly.  Switch off the flame.  Garnish with cilantro. Enjoy…!!!

Kuzhambu Milagai Thool


This is my version of the masala powder. It is not very hot in spice level. I use this for everything like Sambhar, fish kulambhu, fish fry etc.. I usually ask my mom to make this and she sends me every 6 months. If you want to increase the spice level you can add more chilli powder while cooking.


Whole red chillies(round) – 1/2 kg

Coriander seeds – 1.5 kg

Toor dal – 100g

Channa dal – 100g

Pachai arisi – 100g

Whole black pepper – 100g

Jeera – 100g

Fenugreek seeds – 100g

Whole turmeric – 50g


Dry all the above ingredients under sun or dry roast them well. Then grind them to a fine powder.