Monday, December 27, 2010

Sprouts Curry

  • Any Sprouted pulses 2cups
  • Oil 3tsp
  • Onion chopped 1/2 cup
  • Ginger garlic paste 1 1/2 tsp
  • Tomatoes chopped 1 cup
  • Curry leaves 5
  • Turmeric powder 1/4 tsp
  • Chili powder 1tsp
  • Dhania powder 1 1/2tsp
  • Coriander 1/2 cup
  • Mustard 1tsp
  • Coconut shredded 1/2 cup
  • Salt to taste
  • Water
  • Potatoes cubed 1 cup (optional)

  1. Wash the sprouted pulses with water and put it in a pressure cooker.
  2. Add potatoes and pour water until the sprouts are covered fully with water.
  3. Cook just for 1 whistles. Remove form heat. Allow it to cool.
  4. Now take a mixie jar and grind the coconut, coriander and 2tbsp of cooked sprouts with little water to a fine paste. Keep aside.
  5. Not heat a kadai or wok. Add oil, when hot add mustard, when the splutters add onions and fry them until transparent.
  6. Add ginger garlic paste and fry well. Now add tomatoes and curry leaves, fry them until soft.
  7. Add turmeric, chili powder and dhania powder. Saute it.
  8. Now add the cooked sprouts and potatoes, pour more water and stir it. Add salt to taste.
  9. Now add the grounded paste and adjust the water. Allow to boil for 2mins.
  10. Transfer to a serving bowl. 
  11. Serve with rice or rotis.

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