May

10

Patoli (Parippu Usli)

May 10, 2007 |

with Asparagus. Veggies cooked with steamed and crumbled lentils. The end result is light and fluffy.

Patoli (as it is known in Andhra Pradesh) and Parippu Usli (as it is known in Tamil Nadu) is usually prepared when pappu chaaru or sambar do not make an appearance on the menu. When the main gravy is a non-lentil dish like mor kuzhambu (buttermilk curry), this dish adds a protein boost to the meal.

This recipe is from Cooking At Home With Pedatha, with minor modifications. The original has French beans. Other candidates for this dish are broad beans, cabbage, capsicum, cluster beans, leafy greens and broccoli.

Make extra batches of the lentil paste and freeze for later use.

parippuusli.jpg

PATOLI with Asparagus

2 cups asparagus chopped fine
Turmeric powder 1/4 tsp
salt to taste

Boil/microwave the asparagus with the turmeric and salt until just done. Keep aside.

For the paste:
Soak for 30 minutes
1/2 cup chana dal (split Bengal gram)
1/2 cup toor dal (split pigeon peas)

Drain the grams (save some of the water) and add
1 tsp peppercorns
1 tsp cumin seeds
4-5 green chillies
a 2-inch piece of ginger
1/4 cup coriander leaves
salt to taste

Grind to a coarse paste with very little water.
Steam this mixture in a pressure cooker without the whistle or cover and cook in a microwave until just cooked. A tad undercooked is fine. (Five minutes in the pressure cooker after it starts letting out steam, about seven minutes on high in a 3/4 inch layer in the microwave).
This mixture is usually crumbled by hand. To avoid lumps, we recommend cooling and pulsing it in a blender.

If you’re making extra, freeze the lentil mix at this stage.

For tempering:
Heat 1 tbsp oil in a wok, pop 1 tsp mustard seeds, lower the flame and add 1 halved red chilly, 1 slit green chilli and 1/4 tsp asafoetida powder.

Add the asparagus and lentil mixture. Cover and cook for five minutes. Sprinkle a bit of water if it starts drying out. Check the seasoning, and take it off the flame.
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Our entry for the ‘P’ veggie dish at Nupur’s A to Z of Indian Vegetables at One Hot Stove.

This is also our contribution to the Regional Cuisine of India event organised by Lakshmi of Veggie Cuisine, and hosted this month by Latha of Masala Magic. The current theme is Andhra Cuisine.
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29 Comments so far

  1. Dee on May 10, 2007 8:55 pm

    Hey bee, nice to see the patoli up with asparagus. havent tried this vegetable yet. Thanks for the recipe!

  2. roopa on May 10, 2007 8:57 pm

    wow this is sure going to be in my list, thks a lot dear loved the version with asparagus. i have hard time to make my daughter eat this vege. this version would help:)

  3. Anjali on May 10, 2007 9:33 pm

    The method is different but the texture reminds me of Marathi dry Zunka.

    yeah, it is like zunka, but that has besan, i think. - b.

  4. musical on May 10, 2007 9:41 pm

    Bee n’ Jai: You guys are really innovative! i have made it only with different beans. Thanks for the yummylicious choices. I enjoy asparagus a lot, so next time i try patoli, i’ll make it your way. Great entry for RCI and Nupur’s A-Z.

  5. sra on May 10, 2007 9:46 pm

    Tastes nice with plain chaaru (rasam) too! Now I know what to do with asparagus Indian style!

  6. Reena on May 10, 2007 11:52 pm

    i have no clue about dishes from andhra but it does look appetizing to me and i would love to try it. so this time no fenugreek? :)

  7. Nupur on May 11, 2007 3:18 am

    Mmm….y’all are so creative, asparagus and all :) I have been reading so much about this parippu usli method of making stir-fries, got to give it a try. Thanks for participating!

  8. richa on May 11, 2007 5:34 am

    looks Yum! have tasted this with carrot+beans as well, and quite liked it!
    thanks

  9. Asha on May 11, 2007 5:37 am

    Looks like soft dry Zunka I made!!Somebody told me it’s Paruppu Usili too.Looks great Bee,Tuar dal sounds great in there.Asparagus takes it from country to yuppy!!;D
    Delicious,all we need is some Bhakris now:)
    Have a great weekend.

  10. sandeepa on May 11, 2007 6:23 am

    See Bee you always get lovely names for Nupur’s A-Z. First it was Ghugra and now it is “Patoli”…reminds of Patola
    Sarees

    Looks beautiful, J is getting better by the day

    i took that pic. i’m good. i know. ;-) - b.

  11. Ramya on May 11, 2007 6:24 am

    Not really aware of many Andhra dishes…. But this one really looks tempting!! tx for the recipe!! :)

  12. Aruna on May 11, 2007 7:12 am

    Bee & Jai, this is my first ever comment in ur blog, I love ur blog, particulary the “hazards of blogging with ur partner”, it was hilarious. I enjoy every post, great job u two.

    I have never tried asparagus, scared to try veggies which I am not used to :-) Ur patoli seems like a nice way to get me to try it. Looks delicious.

    Aruna.

    do try it, aruna. we love this veggie. it is very neutral in taste. - b.

  13. indosungod on May 11, 2007 8:37 am

    Bee you made usli with asparagus. looks really tasty, here I was thinking usli can be made with just beans.

    try it with broccoli, cabbage, capsicum, spinach, amaranth, methi …the list is endless. - b.

  14. sunita on May 11, 2007 9:18 am

    That’s quite a new dish for me…I like the sound and look of it…

  15. Priya on May 11, 2007 9:50 am

    i love paruppu usili.. nice pic:) looks just the one in the book !..

  16. Sharmi on May 11, 2007 11:25 am

    lovely , simple and elegant! I am growing some beans in my kitchen garden. just now they are popping their heads out from the soil.
    hey BTW when are you going to change that chimp face and put something else.

  17. Kanchana on May 11, 2007 11:30 am

    Hey Bee!

    Nice one, I like the use of asparagus in Indian cooking!

    Kanchana

  18. Anita on May 11, 2007 12:16 pm

    Hey Jai’n'Bee, Saw this and something about it said don’t just enjoy me virtually! And for once I paid heed!! But didn’t have toor so substituted with masoor. ‘Coz masoor has a slightly different flavor used only 1/3 cup and increased the chana dal. What can I say?! It has turned out amazing and although its only afternoon here, dinner is half done, all thanks to you.

    p.s: Love love love your blog. Otherwise would I keep coming back?

    Glad that we do our bit to enliven your day! should try with masoor too, its cooks faster too -j

  19. Sreelu on May 11, 2007 12:44 pm

    Bee,

    We at home make patoli with green gram dal and we call it pesara attu kura. lovely dish

  20. Vani on May 11, 2007 3:26 pm

    Wow! That looks amazing! It must taste really yum with the steamed dal mixture. Can substitute asparagus with other veggies too, right? Any particular veggie you’d recommend? Thanks.

    traditionally french beans or cabbage is used. you can also use broccoli, any greens, cluster beans, etc. - b.

  21. Kajal on May 11, 2007 5:52 pm

    Wow……Great patoli and your parippu usli……….tamil recipe.
    Thanks for sharing. It is easy to cook so try once…………
    Gud Day.:)
    Kajal

  22. Suma Gandlur on May 11, 2007 6:27 pm

    How come we came up with same dish? :)

  23. Linda on May 12, 2007 4:08 am

    Asparagus patoli looks wonderful — and your next post with the springtime blossoms and peashoots is divine!

  24. Dhana on May 14, 2007 1:20 pm

    ooh, haven’t heard of this dish before. But sounds tempting so hope to try it soon!

  25. E-D of Indian Vegetables » jugalbandi on September 4, 2007 10:19 pm

    […] Patoli (Parippu Usli) (Andhra Pradesh/Tamil Nadu) […]

  26. bhavani on January 29, 2008 7:44 pm

    i have wanted to cook with asparagus, will make paruppu usuli with asparagus next time i make it. traditionally, paruppu usuli is made with the fine chopped flower of the banana tree. now i am also beginning to see crisp-fried okra as the veggie in the usuli. never made that either, only had it at weddings, and at janani’s birthday.

  27. bhavani on January 29, 2008 7:45 pm

    :yes: forgot the emoticons! :horn:

  28. bhavani on January 29, 2008 7:55 pm

    :huh: oops! i meant to say that ‘traditionally paruppu usuli is ALSO made with find chopped flower of the banana tree’. sorry. :D

  29. Madhuram on August 26, 2008 4:34 am

    Bee, I made this today and it tasted very good. I’m so happy to have found another way to use asparagus. Thanks.

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