Ingredients
1. Sprouts of green gram, black chick peas, red chori (van payar), fenugreek (uluva - 1 tsp) - 3 cups (You need only 1 tsp fenugreek sprouts)
2. Grated coconut - 1/2 cup
3. Garlic - 6-7
4. Pearl onions - 5-6
5. Black pepper corns - 6-7
6. Green chillies - 3-4
7. Cumin seeds - 1 tsp
8. Curry leaves - 2 sprig
9. Turmeric powder - 1/4 tsp
10. Oil - 2 tsp
11. Mustard seeds - 1/ 2 tsp
12. Dry red chillies - 2
13 Urad dal - 1 tsp
14. Salt - to taste
Method
1. Cook the sprouts adding salt and turmeric powder. You can also steam them.
2. Crush the grated coconut with garlic, pepper corns, pearl onions, green chillies and cumin seeds. You can pulse them together in a mixer.
3. Heat oil in a pan, splutter mustard seeds, add the dry red chillies, urad dal and brown them. Now add the curry leaves, cooked sprouts and the ground coconut mixture. Stir fry for a few minutes and switch off.
Tips:
You could also use horse gram sprouts for this recipe.
Recipe Courtesy - Vanitha
To grow sprouts
Wash the seeds well and remove any discolored ones. Soak them in water for around 12 - 15 hrs. Drain the water and keep them covered in a jar. They will sprout in 1-2 days. Rinse and drain them at least once a day to prevent them from drying out. The sprouting process takes more time during winter season than summer season.
