kothavarangai paruppu usili


Kothavarangai                   ½ kg

Toor dal                                   1 small cup

Red chilly                                4 or 5

Curry leaf                                1 strip

Hing                                           small pinch

Salt                                            as required

Cooking oil                           4 tbsp

Coconut oil                           ½ spoon

Mustard, urad dal            for tempering


  • Cut kothavarangai into small pieces, cook with salt. 
  • Soak toor dal. 
  • After half an hour, wetgrind soaked dal with red chilly, little salt and hing.  (don’t grind very smooth).
  • Heat oil in kadai, add mustard, urad dal , add curry leaves. 
  • Transfer the paste to kadai and sauté continuously for 2 minutes, till dal is fried and broken well. 
  • Add cooked kothavarangai, keep stirring well for 2 minutes and switch off burner.  Add coconut oil and mix well.

If you don’t want to use more oil, you can steam cook the ground dal paste as idlies , break them and follow the above procedure.

It is a very tasty side dish for vatha kuzhambu & pepper kuzhambu.

The usili can be made with:

Carrot (already posted)


and many other vegetables.


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