Green gram plays a major role in my cooking and I make it quite often. I found this recipe in a Tamil magazine and I was preserving it for such a long time before trying. I tried it a few months back and liked it very much. Whenever I have sprouted green gram in hand, this is my quick go-to recipe. I have already posted about sprouting the green gram at home, do check it out if you need it. Also, check out my other sprouted green gram recipes that I have linked below:
Ingredients:Sprouted Green Gram - 1 Cup
Tomato - 1
Tamarind - 1 gooseberry sized ball
Chilli Powder - 1 tsp
Coriander Powder - 1 tsp
Pepper Powder - 1/2 tsp
Salt - as required
To Crush:
Small Onion(Shallots) - 10
Ginger - 1 inch Piece
Garlic - 4 Cloves
Green Chilli - 4
To Temper:
Sesame Oil - 2 tsp
Mustard Seeds - 1/2 tsp
Fenugreek Seeds - 1/2 tsp
Cumin Seeds - 1/2 tsp
Clove - 4
Cinnamon Stick - 1 inch piece
Whole Pepper -1/2 tsp
Method:
1. Get ready with the sprouted green gram. (click the link to see the steps involved in sprouting the green gram). I didn't have shallots, so I used big onion and chopped it finely. You can peel and crush the small onion in mortar and pestle. Along, with this crush the ginger, garlic and green chilli roughly. Coarsely grind the tomato as shown below.
2. In a wide vessel, temper the items under 'To Temper'. Then add the crushed small onion. When the onion turns soft, add the crushed ginger garlic and green chilli.
3. When the raw smell leaves, add the chilli powder, coriander powder and pepper powder. Mix it all together and add the coarsely ground tomato. Cook everything until the oil separates in medium flame. (I missed capturing this step) Now extract the juice from the tamarind and pour it in. Add required salt for the kuzhambu.
4. Bring everything to a rolling boil and let it boil for another 5 to 7 minutes. Now, add the sprouted green gram and cover cook it for 10 minutes or until the gravy thickens. Switch off the flame.
Serve the yummy and healthy sprouts curry with steamed rice. I served it with cabbage thoran and homemade kadachakka chips.
- You can add smoothly ground coconut paste at the end if you prefer.
- The sprouted green gram cooks faster, so it is better to add it at the end.
- Shallots give a lovely flavour, so I advise you to use it. In Sydney, finding shallots is very tough hence I have skipped it.
Happy's Cook - Divya
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