Vazhaipoo Paruppu Usili & Mor Kuzhambu – Traditional South Indian Lunch

Step 1: Prepare the Banana Flower

Clean the banana flower by removing the outer layers and collecting the florets. From each floret, remove the hard, inedible stamen and the transparent calyx. Chop the cleaned florets finely and immediately immerse them in a bowl of water mixed with 1 tbsp of curd or buttermilk to prevent discoloration.

Step 2: Soak Ingredients for Both Dishes

For the Paruppu Usili, soak 1/2 cup of Thoor dal and 3 dry red chillies in water for at least 2 hours or overnight. For the Mor Kuzhambu, soak 1 tsp rice, 1 tbsp Thoor dal, 1 tbsp coriander seeds, 3 dry red chillies, 1 tsp cumin seeds, a piece of ginger, and 1 green chilli in water for about 15 minutes.

Step 3: Steam the Dal for Paruppu Usili

Drain the water from the soaked dal and red chillies for the usili. Grind them into a coarse paste without adding any water. Place this paste in a steamer or idli mold and steam for about 12 minutes until cooked. Once cooled, crumble the steamed dal cake. You can do this by hand or by pulsing it 2-3 times in a blender for a uniform texture.

Step 4: Cook the Vazhaipoo Paruppu Usili

Heat 1 tbsp of oil in a pan. Add mustard seeds, urad dal, 1 broken dry red chilli, a pinch of hing, and curry leaves. Once they splutter, add the drained and chopped banana flower. Add a pinch of turmeric powder and salt. Sauté and cook until the banana flower is tender and all moisture has evaporated. Now, add the crumbled, steamed dal (paruppu usili) and mix well. Sauté for another 1-2 minutes. Your Vazhaipoo Paruppu Usili is ready.

Step 5: Prepare the Mor Kuzhambu

While the dal is steaming, peel and chop the ashgourd into pieces. Cook it in a pot with some water and a little salt until tender. Meanwhile, grind the soaked ingredients for the Mor Kuzhambu along with 1/2 cup of grated coconut into a smooth paste.

Step 6: Simmer and Temper the Mor Kuzhambu

Once the ashgourd is cooked, add 2 cups of whisked curd to the pot. Add a pinch of turmeric powder and the ground masala paste. Mix well. Add salt to taste and a sprig of curry leaves. Cook on a low flame, stirring continuously, until it just starts to froth and comes to one boil. Do not over-boil. Switch off the flame and drizzle 1 tsp of raw coconut oil on top. For tempering, heat 1 tsp of coconut oil, add mustard seeds, a pinch of fenugreek seeds, and 1 broken dry red chilli. Pour this tempering over the Mor Kuzhambu.

Step 7: Serve the Meal

Serve the hot steaming rice with a dollop of ghee. Place the Vazhaipoo Paruppu Usili on the side. Serve the Ashgourd Mor Kuzhambu in a separate bowl to be mixed with the rice. Enjoy this traditional and wholesome South Indian meal.

• Apply oil to your hands while cleaning the banana flower to prevent stickiness and staining.

• Soak the chopped banana flower in buttermilk or curd water to prevent it from darkening.

• For the Paruppu Usili, crumble the steamed dal cake in a blender on pulse/whip mode for a uniform texture.

• Cook the Mor Kuzhambu on a low flame after adding curd to prevent it from curdling.

• Plain Paruppu Usili (steamed and crumbled dal) can be served on its own, mixed with hot rice and ghee.

• Other vegetables like cluster beans, french beans, or cabbage can be used instead of banana flower for the Paruppu Usili.

• Lady's finger (okra) can be used instead of ashgourd for the Mor Kuzhambu.