Tondli with pulses ( kovakkai usulli)

Recipe by
Total Time:
15-30 minutes
Serves: 6
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Saute Recipe
Difficulty: Medium

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  • 1/2 cup toor dal
  • 2 tbsp chana dal
  • 2 dried red chillies
  • 1/4 tsp asafoetida powder / hing
  • 1/4 tsp turmeric powder
  • 1 tsp salt
  • 1 sprig curry leaves
  • 1 tbsp oil
  • 2 cups length-wise slit kovakkai
  • 1 tsp oil
  • 2 dried red chillies
  • 1/2 tsp mustard seeds for tempering
  • Salt to taste

How to Make Tondli with pulses ( kovakkai usulli)

  • Preparation for usuli:
  • Soak 1/2 cup tuvar dal with 2 tbsp chana dal, either overnight or for 3 hours in warm water.
  • Grind this to a coarse paste with 2 broken dried red chillies, 1/4 tsp of asafoetida powder, pinch of turmeric powder, 1 tsp salt and a few curry leaves without adding any water.
  • Steam this paste in an idli-steamer or a regular steamer for 10-15 mins until the lentil paste is cooked.
  • Remove to a bowl once cooled and crumble into small pea-sized pieces. Keep aside.
  • Place the slit pieces of kovakkai in microwave safe bowl, sprinkle some water and cook them on high for 5 mins. Keep aside.
  • In a non-stick pan, heat 1 tbsp oil and put in the crumbled usili.
  • Stir them around on medium flame till golden and slightly crispy. This will take around 5-7 mins. Keep this aside.
  • In the same pan, take 1 tsp oil, put in the mustard seeds and broken red chilli pieces.
  • Once they crackle, put it the cooked kovakkai, salt to taste, stir around for 2 mins.
  • Add the stir-fried usili, stir together for 2 mins until they have come together.
  • Serve hot with mor kozhambu and rice along with some appalams.