Description
A thick gravied curry made with sprouted methi as the base| Ingredients | |
|---|---|
| ¾ cup | Sprouted methi |
| 15 cnt | Small onions(shallots or pearl onions) |
| ½ cup | Coconut milk(little less than 1/2 cup) |
| Lemon Sz | Tamarind |
| 5 cnt | Red chilli |
| 1 cnt | G.chilli |
| 5 stks | Curry leaves |
| 1 tsp | Mustard seeds |
| ½ tsp | Bengal gram |
| ½ tsp | Black gram (ulundu) |
| 1 tsp | Cumin seeds |
| 8 tsp | Coriander /dhania powder |
| 1 tsp | Chilli powder |
| ½ tsp | Turmeric powder |
| 8 tsp | Oil |
| Salt (as per taste) | |
| 1 clove | Galic(cut) |
Instructions
Cut small onions into half vertically. Extract a bit thick juice by soaking the tamarind. Heat oil in a pan. Season mustard seeds. Add red chillies and 2 stlks of curry leaves. Let the red chillies turn brown and the curry leaves become crisp. Add bengal & black grams and cumin seeds. Fry till golden. Add small onions, garlic and immediately sprouted methi, too. Add a teaspoon and a half of salt. Saute it gently till the sprouts shrink a bit. Add coriander powder and saute till its raw smell goes. Add chilli powder and turmeric powder.
Add 3/4th of the tamarind juice. Boil it till the oil seperates. Switch the stove off. Add coconut milk and cut green chilli. Check whether it is tangy enough. Add more tamarind juice and salt if needed. Switch the stove on. Just let it boil till a foam appears on the surface. It will take just a minute or two or even lesser according to the heat. It shouldn't be boiled for a long time which will spoil the taste. Transfer it immediately. Garnish it with rest of the curry leaves.
Notes
Making sprouts:
Soak methi seeds for 6 hrs. Drain all the water and tie it tight in a cloth. Keep wetting it with cold water and drain it completely, every 8 hrs. It sprouted after 5 days. I got a tips about sprouting from my friend Kaviarun from our site. Thanks to her. Share the sprouting methods, if any.
If you try following the instructions exctly, you will get an ultimate kuzambu with all its highlights; chunky onions, delicious smell of curry leaves, a whole different flavour of methi sprouts, etc. That is why different stages are shown. You can add some more coconut milk according to your taste. It goes very well with rice. If you leave it in the fridge it tastes better, day by day. But, just bring it to room temperature when you reheat. If you have some appalams and vadagams; that's it. You can't stop eating. First time when Amma prepared this we had just 4 or 5 spoons of sprouts. There were 4 of us, with a friend. Imagine, how would it be. Amma sacrificed for us.
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