Easy Drumstick Spinach Usili Recipe - Drumstick Loves & Tour site Recipe

To begin making the Murungai Keerai Paruppu Usili formula, wash and soak toor dal for 30 moments.*To make the Paruppu UsiliAfter 30 moments empty out the moisture from dal.Combine the soaked toor dal along with fennel seeds, dried red chillies, and table salt in a mixer jar and grind to a coarse toss together using a mixer grinder.

Transfer to a dish. burning up an idli steamer on medium burning up, with enough moisture.

shortening the idli mould and keep it ready. Now make small lemon sized balls of the prepared paruppu usili mixture, and place it in the idli mould.put a lid on and steam make for 10 moments, until the dal mixture is cooked.

(Don't make the ball of dals too tight as the lentils will not steam very well)In a wide cooking vessel, stream in in fat and burning up it on medium burning up, stream in in the mustard seeds, asafoetida and let it splutter. stream in in the dried red chillies, and let it crackle.stream in in the drumstick leaves, seasoning with table salt, toss together well, put a lid on and make for 5 moments until the drumstick leaves are cooked well. Meanwhile, remove the steamed toor dal balls, crumble it with your hands so that it resembles the sandy texture.Once the drumstick leaves are cooked well, stream in in the crumbled toor dal toss together to the cooking vessel and toss together well.At this stage you can stream in in a teaspoon or two of fat, if the mixture looks too arid.Saute for 2 moments, until the dal crumbles are nice and brittle and switch off the burning up.

It is ready to be served.enjoy Murungai Keerai Paruppu Usili along with Steamed Rice and Tomato Jeera & Paruppu Rasam formula for a weeknight dinner.