Uppu Paruppu, as the name suggests, is a humble yet delicious dish made with two primary ingredients - Dhal (Paruppu) and Salt (Uppu). In South India, there are various variations of Dhal Recipes, ranging from simple mashed lentils served as the first course of a meal (Vazhayilai Virundhu) to being a delightful side dish for daily lunches. Recently, a surprise Uppu Paruppu recipe came my way through my daughter's experience during her stay in Coimbatore. She couldn't stop raving about the simple and flavourful food, particularly the Uppu Paruppu she had at her friend's place. Intrigued, I quickly learned the recipe from my friend's mother-in-law and tried it at home, instantly falling in love with its comforting taste and ease of preparation.

    Uppu Paruppu, a simple and traditional South Indian lentil delight, offers a comforting experience both in its preparation and taste. The use of Moong Dhal gives the dish a wonderful texture and flavour, making it a favourite among lentil lovers. Uppu Paruppu holds a special place in daily cuisine, with each household having its unique way of cooking this humble dish. Whether served as a part of a hearty meal or relished on its own, Uppu Paruppu continues to be an epitome of simplicity and flavour that brings joy to every palate. Try this authentic recipe at home and discover the heart-warming charm of Uppu Paruppu.

How to Cook Kongu Style Uppu Paruppu - A simple Moong dhal Delight

Ingredients:

For Kongu Style Uppu Paruppu:

To Serve:

Method:

• Rinse the Moong Dhal thoroughly under running water until the water runs clear.
• In a pot, add the rinsed Moong Dhal, 2 cloves of Garlic, Turmeric powder and Ghee. Pour 3 cups of water to cover the dhal.
• Place the pot over medium heat and bring the water to a boil. Reduce the heat to low and let the dhal simmer until it turns soft and tender.
• Alternatively, Moong Dhal can be cooked in a Pressure Cooker. Pressure-cook Moong Dhal for a whistle on a high flame and for another 2-3 whistle on a low flame.
  
• Once the dhal is cooked, mash it with a spoon or a masher to achieve a creamy consistency.
• Add grated Coconut and salt to the mashed dhal, stirring well to incorporate the flavours.
• Just before switching off the flame, ensure the grated Coconut and salt are well mixed with the dhal.

Serving:

     Serve Uppu Paruppu over hot steaming Rice, and generously drizzle Ghee over it for a delightful touch of richness. The comforting and aromatic Uppu Paruppu is ready to be savoured.

POORI/PURI RECIPE

HOW TO MAKE POORI/PURI

POORI/PURI RECIPE

RAVA IDLI/SEMOLINA IDLI

HOW TO COOK RAVA IDLI/SEMOLINA IDLI

RAVA IDLI/SEMOLINA IDLI

INGREDIENTS :

For Tempering :

METHOD:

• Heat Ghee/Oil in a pan, splutter Mustard, Bengal Gram Dhal, Cashew Nuts and fry for a while.
• Add finely chopped Curry Leaves, Green Chillies, Ginger and saute well.
• To the above mixture add White Rava/Semolina and fry for few minutes.
• Roast the White Rava/Semolina on a very low flame until it is aromatic.
• Add Turmeric and give a quick stir.
• Add finely grated/chopped Carrots and give a quick stir (can add few teaspoons of grated Coconut at this stage).
• Switch off the flame and allow the mixture to cool down.
• Pour Curd/Yogurt along with a dash of Salt to the above mixture.
• Thoroughly mix the Rava Idli batter. Make sure there are no lumps in the Rava Idli Batter.
• The consistency of the batter should be slightly thicker (like Idli Batter).
• Add finely chopped Coriander Leaves and mix well.
• Leave it aside for 20-30 minutes. 
• Meanwhile, boil water in Idli Vessel. 
• Grease the Idli moulds, line it up with Mandharai Leaf/ Banana Leaf(Optional).
• Pour a ladle full of Rava Idli batter into it.
• Carefully place the Idli Moulds into the Idli Vessel and cover it with the lid.
• Steam cook the Rava Idlis for about 4-5 Minutes on a High flame, reduce the flame to medium-low and cook for another 3-5 Minutes. 
• Serve Rava Idlis hot with Sambar or any Chutney of your choice.
  

NOTES :

• Can add some Water, if the Rava Idli batter is very thick. 
• Can prepare the batter with 1 Cup Yogurt and 1 Cup of Water or substitute Curd/Yogurt with Butter Milk. 
• Make sure the Curd/Yogurt is not very sour.
• Some recipes call for adding Soda-bi-carbonate or Fruit Salts like Eno.
• Can steam the Rava Idlis immediately, if adding fruit salt.  No need for waiting time.
• If adding Soda-bi-carbonate leave the Rava Idli batter aside for 20-30 Minutes.
• Adding Turmeric Powder to the Rava Idli Batter is purely optional.
• If using fruit salt/soda-bi-carbonate avoid adding turmeric powder, which may alter the colour of the Rava Idlis. 
• Can use few teaspoons of grated Coconut to the batter, if preferred.
• Lining the Idli Moulds with Mandharai Leaves/Banana Leaf is purely optional.
  

COIMBATORE STYLE KADANJA KEERAI/ MASHED SPINACH CURRY

HOW TO COOK COIMBATORE STYLE KADANJA KEERAI/ MASHED SPINACH CURRY

COIMBATORE STYLE KADANJA KEERAI/ MASHED SPINACH CURRY

INGREDIENTS :

To Saute & Grind :

METHOD :

• Clean the Greens and remove the Leaves from the stems, can use soft stalks.
• Wash the cleaned Greens under running water twice/thrice.
• Drain the Greens in a colander for few minutes.
• Heat Oil in a Pan, Saute chopped Shallots, Garlic and Green Chillies until shallots turn translucent.
• Add in the drained Greens to the above and give a quick stir.
• Cover and cook briefly on a low flame.
• Switch off the flame and let it cool.
• Grind the mixture in a Mixer/Blender into a fine Paste.
• Alternatively can mash the mixture with a Wooden Mathu(Churner). If doing so, mash it up while the mixture is hot.
• Serve Coimbatore Style Kandanja Keerai hot with Steamed Rice and Ghee.

NOTES :

• Can soak the Greens in lots of water for 15 minutes to get rid off the sand, dirt and pesticide residue if any. 
• Then wash the Greens under running water twice/thrice.
• Can use Siru Keerai/Arai Keerai/Pasalai Keerai for the recipe.
• Adjust the amount of Green Chillies to suit your spice level.
• I cook the greens briefly, which yields a perfect green coloured Kadanja Keerai.
• Can use any type of Vegetable Oil for the recipe.

CHEERA THORAN/SPINACH STIR FRY

HOW TO COOK CHEERA THORAN/SPINACH STIR FRY

INGREDIENTS :

For Seasoning :

METHOD :

• Chop off the Roots from the Stalks.
• Clean and wash the Amaranth Leaves through running water for at least 3-4 times
• Drain the washed Amaranth Leaves in a colander and keep it aside.
• Finely chop the Amaranth Leaves and keep it aside.
• Finely chop Shallots, Green Chillies & Garlic.
• Heat Oil in a pan, splutter Mustard Seeds and Curry leaves.
• Add finely chopped Shallots, Green Chillies, Garlic and sauté until shallots turn translucent.
• Now add a pinch of Cumin seeds followed with finely chopped Amaranth Leaves.
• Sprinkle Salt & Sugar and give a quick stir.
• Cover and cook briefly.
• Add in grated coconut and mix well.
• Cook Cheera Thoran/Spinach Stir Fry a while on a low flame.

NOTES :

• Can add a pinch of Turmeric to the Cheera Thoran, if preferred.
• Some do not add Onions & Garlic while cooking for a Sadhya.
• Adding Garlic & Cumin Seeds are truly optional.