Parupu usili salad


Red and yellow bell peppers 3 each

1/2 a raw mango grated

Handful – siru paruppu, kadalai paruppu, thuvaram paruppu

2 small dry red chillies

A pinch of hing



Mustard and jeera seeds for seasoning


Soak the pulses in water for half an hour.

Chop peppers into small squares. Reserve the seeds.

In a blender, drop in the bell pepper seeds, chillies, hing salt and the soaked pulses and coase grind.

Smear oil in a wide bowl. Drop in the pulse mixture and steam for 15 mins.

In a wok, pour a few tsps of oil for seasoning mustard and cumin seeds. Switch off after mustard splatters. Add in the chopped peppers and grated mango and season with some salt.

Once pulse mixture is cooked, take it out and powder it with your hands.

Drop the powdered pulse mixture into the veggies and garnish with coriander and curry leaves.

This is a meal by itself!


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