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Moong Sprout Curry
Moong Sprout Curry
Ingredients
Make paste of:
1/2 fresh coconut (1 cup
grated)
1" piece ginger
Roasted together for
paste:
1 tsp. coriander seeds
3 dry whole red chillies
1/2 tsp. methi (fenugreek)
seeds
1 cup sprouted moong
1 green chilli
1 stalk curry leaves
1 tsp. coriander leaves finely chopped
3-4 pinches asafoetida
1/2 tsp. mustard & cumin seeds mixed
2 tbsp. oil
salt to taste
1/2 cup tamarind water extract
1/2 tsp. cumin seeds
Method
Add water to sprouts till covered. Add salt and whole green chilli.
Boil and simmer covered till sprouts are tender.
Heat oil in a heavy pan, add cumin and mustard seeds.
Allow to splutter, add curryleaves and asafoetida.
Stir, add paste, stir, add tamarind water, bring to a boil.
Add sprouts, and some of its drained water.
Simmer for 3-4 minutes. Serve hot with rice or roti.
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