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.
Comments
43 responses to “Sprouted Methi Coconut Milk Kuzambu”
Hi Ponnarasi…romba nalla iruintha.Thanks for your recipe:)
i don’t see the variation here. can i use mung bean sprouts?
thanks
sugan i prepared this for today’s lunch.kuzhmabu is good in taste. i did as per ur steps but i added tomato. as u highlighted in the end like smell of methi,curry leaves, chunky onion & coconut milk are superb. i too felt the same…… gama gamanu irunthathu.why should we swtich off stove btw… while adding coconut milk & chilli. is there any reason? thanks for the receipe.sprouted methi is good idea
Thank you, Viji…Of course it is a very tasty kuzambu…If it boils more after adding coconut milk, it loses the flavour and taste…With regard to chilli, it loses the flavour, too.
Also mild bitterness was superb ya…
Done with my Sprouted methi puli kuzhambu. Sorry for not following your receipe. Seasoned with vadagam, shallots, garlic, drumstick, methi sprouts, tomato and asusual remaining items are same as we add for puli kuzhambu.
Actually, i used to make Chettinad Puli kuzhambu. So, it tasted ultimate with the aroma of sprouted methi. It is simply superb…Again sorry for not following ur receipe. The idea was absolutely ur’s. Thanx suganswami. Next time will try ur receipe for sure as exactly u have mentioned.
Hey Suganswami, trying now…will tell u the output. Also i made slight modification. Tell u later
Thank you for the enthusiasm, Valentine…Exploring is the best way always…Appreciations…
Can i use coconut paste instead of coconut milk ? B’coz don’t have coconut milk powder just having dessicated coconut ?
You can use any form of coconut, Valentine…But, when it comes to taste home-made is the best…
Suganswamy, Can we make any curry in this sprouted methi ? Have you ever tried anything rather than kuzhambu ? If you know, pls give me the receipe
Actually, I'm thinking like you Valentine…Will let you know if I get any idea…But, basically it needs tamarind because of its mild bitterness…
hi forgot to ask another thing. can we use some other sprout too like moong dal etc?
Shalini, you asked me already, dear. Check my last answer to you…
dear sugan
had a small query. u have mentioned 8tsp of dhaniya powder in this recipe. wud it be too much in terms of dhaiya taste? and smell? or shall we add a lesser quantity?
thnks
It will not be more, Shalini. You can adjust according to your taste, though. For other sprouts, there is a variation in recipe, will post it….
Hello Suganswami,
Thank you so much for your reply.
Thiya.
Sugan,
Different and great recipe. Thanks for sharing. I have not tried kulambu with methi sprouts, seeing your pictures I cant wait to try.
I am not good in sprouting but will do keeping your tips in mind.
I am sure with the combination of ingredients you listed and the pictures it would be very tasty. Will try and let you know.
Thanks abhi, just follow the tips.. I don't sprout much,either…
sugan ,thanks for giving healthy recipe share more recipes like this
Thanks White, sure…
Dear sugan,
Very good healthy recipe. The other way of sprouting recently I came through one of the website, which nowadays I follow is:
Soak methi, green gram etc etc for 6 to 8 hrs drain the water in a colander and keep the colander covered it will get sprouted very well.
And I have heard of a method of keeping the sprouts in Hot cases but I dont know the exact procedure.
HI LATHA ..If we are following this sprouting method within how many days it will sprout.VIJI
Usually it takes 3 or 4 days, I think, Viji… Actually Kavi told if we keep it in the oven or dishwasher it will sprout within overnight. But, it was different for me. It took sometime. U give it a try n let ppl know…
Ok Sugan.. Already soaked the methi yesterday .. waiting for it to sprout.. Will surely let u know my results..Very healthy recipe nah.. hu hu..VIJI
Thanks…You are informative,Latha…just covering it with any lid or tieing a cloth? hot case method is just soak, drain and keep…
sugan just cover the colader with a lid , to our climate it will take 1 day but shown like the pic 2 days , one more thing usually when the green gram or kabuli chana when it starts sprouting i keep them in a box and keep in fridge so that when i need i prepare by then it as been sprouted more
Thanks a lot, pa….
Hello,
Where do you bur small onions?
please let me know.
thanks,
Thiya
Thiya, hope u r from US. I've seen red, yellow and white coloured small onions in american stores…If u hv any Indian stores nearby, you can buy there, too…
Sugan I was thinking to ask you the same what Shan asked. Now i can make this. I have one more doubt. Can you explain how to make sprouts.. Can we use any cloth? I’m not clear in that. Can you please explain sugan?VIJI
Viji, u can find it there in additional notes…
Ok Sugan.. I'll try it and come back to u with results.VIJI
Welcome Viji, dear…
Sugan, coming off gud day by day.its very healthy one. as methi s gus for health, i always struggle to drink the methi soaked water.better i’ll try ths gravy once in a while.
Thank you, Ramya… We might eat the sprouts. But, unfortunately the nutrients will be totally gone when you end up. No doubt, the flavour of methi will be awesome. It's always good to eat the sprouts, just raw…
excellent one…
Thank you so much, Vidhya…
Sugan…Really superb and mouthwatering kuzhambu. If u don’t mind i have one doubt…When tasting the methi while seasoning for sambar it will be like bitter. Can you tell me how it tastes like ? Also we’re adding tamarind paste irunthulum i’m very much curious to know how it tastes like.
Once i watched in Sun TV the same kuzhambu in Paravai Muniamma’s Gramathu Samayal, by that time also i had the same doubt regarding kasappu…Clarify me, i wanted to try – shan
Thank you, Shan… It won't be bitter. You can just eat the sprouted methi raw. That's what the case in India. But, here it was little bitter when I had it raw. Not at all bitter in kuzhambu….you can confidently proceed…
Missed onething, Shan. The sprouts should be good like shown. Otherwise it will be bitter.
Superb recipe sugan. Want to eat immediately. Sure will try soon.
Thanks for sharing your opinion, Kavi…