Sprouted Vendhaya (Methi) Kara Kulambu




























Makes about 1 cup

  • Sprout 1 Tbsp of Methi seeds. (To sprout, soak methi seeds overnight. Then drain the water and keep the seeds in a hot pack covered for 5 hrs. Sprinkle drops of water occasionally to keep the seeds moist. You will see them sprout happy and healthy.)
  • In a hot pan, add 1/2 tsp of oil and roast the following: 3/4 tsp of pepper, 1 tsp of Urad dhal, 3 Red Chillies. 
  • Grind the above along with 2 Tbsp of grated coconut, 1 inch Tamarind and some water into a fine semi liquid paste
  • In a pressure cooker pan, add 2 tsp of oil, temper the oil with 1 tsp of mustard seeds, 1 spring of curry leaves, a pinch of hing, 6 garlic pods, 6 pearl onions and a pinch of turmeric powder
  • Toss the Methi sprouts and give it a stir. Do not saute the methi for more than few seconds (it will turn very bitter)
  • Add the ground masala and saute them all for 5 minutes or until the raw smell goes away
  • Add 1 cup of water
  • Mix them well and taste test for salt and spice. If you wish, Adjust the consistency by adding more water.. 
  • Pressure cook the contents for one whistle
  • Add 1/4 tsp of Jaggery to the hot curry
  • Delicious and Nutritious Methi Kara Kolambu is ready in just few minutes. 

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