Broccolli Paruppu Usili and Bottle Gourd More Kuzhambu served with steamed rice

  • Lunch
  • Servings
  • 3Spicy
  • 1 1/2 hourCook Time
  • Cuisine : Indian
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In order to bring a touch of the West into our traditional South Indian cuisine, Broccoli has been introduced as the central vegetable in Paruppu Usili which is a lentil and vegetable combination made into a delectable dry side dish. This is traditionally served as an accompaniment to Mor Kuzambu or buttermilk stew.


For the Broccoli Paruppu Usili: Turdal 150 gms, Broccoli 1 medium sized floret broken into small bite sized florets. 2 red chillies. A small pinch of cooking soda Salt to taste. For the seasoning Groundnut oil 4 table spoons. Mustard, curry leaves, and asafoetida for seasoning. . For the Bottle gourd Mor Kuzhambu; One medium sized bottlegourd cut into small cubes. Chanadal 1 table spoon. Fresh grated coconut 1 big cup. Cumin seeds and coriander seeds 1 teaspoon each. Green chillies 2 Red chilles 2. Ginger 1/2 inch piece Turmeric 1/4 teaspoon Asafoetida a generous pinch. Salt to taste. For the seasoning: Coconut oil 1 table spoon 1 teaspoon Mustard 1/4 teaspoon each of fenugreek, cumin seeds, carom seeds, 1 red chilly, a few curry leaves and a pinch of asafoetida.


Wok or kadai for the paruppu usli, Idly steamer to steam the ground dal mixture, a thick bottomed vessel to make the mor kuzhambu, ladles and spoons, and a food processor to grind the dal mixture and the paste for morkuzhambu.

Step By Step Method

  • Paruppu Usili: Soak the Tur dal for 2 hours. Drain and grind to a moderately coarse paste along with the two red chillies. Add a small pinch of soda to the ground mixture and mix well. Take a flat vessel, smear a little cooking oil on its inside and put the ground mixture in it and spread it evenly, Now take an idly steamer with water in it and place this vessel in it.. Keep it on the stove, switch it on. Let it steam for 12 to 15 minutes. Switch off. Let it cool. Now the ground mixture would have gotten steam cooked. Once it is cool, remove the steamed cake and put it into the mixie jar and whip it once or twice. The steamed cake will now crumble into a coarse dry mixture. Place a kadai on the stove. Add oil for seasoning. Add mustard, red chilly, curry leaves, and asafoetida, Now add the cut Broccoli florets and mix. Lightly saute the broccoli. Cover with a lid. In a few minutes the broccoli florets will become crunchy and soft. Add the salt needed for the broccoli. Saute for a while more. At this point take the coarsely powdered steamed turdal and add it to the kadai. Add the required amount of salt and mix well. Let it mix well and be on the flame for 4 to 5 minutes. Now, switch off the stove. Paruppu Usili is ready to be served with hot rice and mor kuzhambu. Mor Kuzhambu: Take the cut bottle gourd pieces in a vessel with water needed to immerse the vegetable. Add a pinch of turmeric and salt just enough for the vegetables. Place it on the stove and switch it on. After the bottle gourd pieces are cooked, switch off and set aside. Now take the Chanadal, grated coconut, cumin seeds, coriander seeds, ginger, turmeric and asafoetida in the mixie jar and grind them into a paste. Add this to the cooled bottle gourd, and mix well. Add the required mount of salt and set it on the stove. Switch on the stove, allow it to cook well for 4 to 5 minutes. Now add a tumbler of butter milk and let it simmer for two minutes. Now switch off and add the seasoning as mentioned above. Now the aromatic dish bottle gourd mor kuzhambu is ready to be served with broccoli paruppu usili. Serve both the broccoli paruppu usilii and bottlegourd mor kuzhambu with hot steamed rice and enjoy!!