Mixed Sprouts In Chettinad Masala Recipe
Mixed Sprouts in Chettinad Masala Recipe is a delicious sprouts dish cooked in an aromatic masala from the Chettinad cuisine. Super healthy, protein packed sprouts, dunked in a robust, South Indian masala, do give this dish a try in your kitchen.
Mixed Sprouts In Chettinad Masala Recipe is a delicious sprouts dish cooked in an aromatic chettinad masala.
The chettinad masala is freshly roasted and prepared and has a strong flavour of pepper in it, making it spicy. It is simple yet delicious dish to cook within no time. Sprouts are healthy to include in our diets as they are the high source of proteins.
They are either eaten raw in the form of salads or cooked into a curry, making it easy to digest. This Mixed Sprouts In Chettinad Masala Recipe, is spicy, warm and makes for a excellent accompaniment for both steamed rice and roti's.
If you like this recipe, you can also try other Sprout recipes such as
- 2 cups Mixed Sprouts , boiled
- 1 Onion , thinly sliced
- 2 Tomatoes , thinly sliced
- 2 Green Chillies , slit
- 1 inch Cinnamon Stick (Dalchini)
- 1 Bay leaf (tej patta)
- 2 Cardamom (Elaichi) Pods/Seeds
- 3 Cloves (Laung)
- 1 teaspoon Fennel seeds (Saunf)
- 1 teaspoon Garam masala powder
- 2 sprig Curry leaves
- 1 tablespoon Sesame (Gingelly) Oil
- Salt , to taste Ingredients to roast and grind
- 2 teaspoons Whole Black Peppercorns
- 1 teaspoon Cumin seeds (Jeera)
- 2 teaspoons Fennel seeds (Saunf)
- 1 tablespoon Coriander (Dhania) Seeds
- 10 cloves Garlic
- 2 inch Ginger
- 1/4 cup Fresh coconut , grated
- 2 teaspoons Oil
How to make Mixed Sprouts In Chettinad Masala Recipe
To begin making Mixed Sprouts In Chettinad Masala Recipe, wash and pressure cook the mixed sprouts for 2 whistles using a pressure cooker and keep aside.
Turn off the heat after two whistles and allow the pressure to release naturally.
We have used the mixed sprouts containing green gram, horse gram, black chickpeas and cow peas. You can add any whole lentils of your choice.
Next, to prepare the chettinad masala heat oil in a small pan, add the black pepper corns, cumin, fennel and coriander seeds, saute until it gets roasted and turns aromatic.
Add the ginger, garlic and cook until the garlic turns a bit brown.
Add in the grated coconut and saute until the whole mixture turns brown and aromatic. Cool and grind it into a smooth paste using a mixer grinder and keep aside.
Heat sesame oil in a heavy bottomed pan on medium flame, add the cloves, green cardamom, bay leaf, cinnamon stick, fennel seeds and let it become fragrant.
Add in the sliced onions, a pinch of salt and saute until it turns golden brown. Add the slit green chilies, curry leaves and saute for a minute.
Add the chopped tomatoes and cook until it turns soft. Now, add in the prepared chettinad masala and saute until the whole mixture comes together and oil leaves the sides of the pan.
Add the boiled sprouts, garam masala, season with salt and let it simmer for 10 minutes. Occasionally stir in between. Once the whole curry becomes a little thick, switch off the heat and serve hot.