Drumstick Spinach Usili Recipe - Drumstick Loves & Tour site

Step 1: To begin making the Murungai Keerai Paruppu Usili Recipe, wash and soak toor dal for 30 minutes

Step 2: *To make the Paruppu UsiliAfter 30 minutes drain the water from dal

Step 3: Combine the soaked toor dal along with fennel seeds, dried red chillies, and salt in a mixer jar and grind to a coarse mix using a mixer grinder

Step 4: Transfer to a bowl

Step 5: Heat an idli steamer on medium heat, with enough water

Step 6: Grease the idli mould and keep it ready

Step 7: Now make small lemon sized balls of the prepared paruppu usili mixture, and place it in the idli mould

Step 8: Cover and steam cook for 10 minutes, until the dal mixture is cooked

Step 9: (Don't make the ball of dals too tight as the lentils will not steam very well)In a wide pan, add oil and heat it on medium heat, add the mustard seeds, asafoetida and let it splutter

Step 10: Add the dried red chillies, and let it crackle

Step 11: Add the drumstick leaves, season with salt, mix well, cover and cook for 5 minutes until the drumstick leaves are cooked well

Step 12: Meanwhile, remove the steamed toor dal balls, crumble it with your hands so that it resembles the sandy texture

Step 13: Once the drumstick leaves are cooked well, add the crumbled toor dal mix to the pan and mix well

Step 14: At this stage you can add a teaspoon or two of oil, if the mixture looks too dry

Step 15: Saute for 2 minutes, until the dal crumbles are nice and crispy and switch off the heat

Step 16: It is ready to be served

Step 17: Serve Murungai Keerai Paruppu Usili along with Steamed Rice and Tomato Jeera & Paruppu Rasam Recipe for a weeknight dinner