Mixed Sprouts In Chettinad Masala

Name: Mixed Sprouts In Chettinad Masala
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Indian
Ingredients: 2 cup Bean Sprouts (2 cups Mixed Sprouts boiled); 1 piece Yellow Onion (1 Onion thinly sliced); 2 pieces Tomato (2 Tomatoes thinly sliced); 2 pieces Green Chili (2 Green Chillies slit); 1 piece Cinnamon Stick (1 inch Cinnamon Stick (Dalchini)); 1 piece Bay Leaves (1 Bay leaf (tej patta)); 2 pieces Cardamom (2 Cardamom (Elaichi) Pods/Seeds); 3 pieces Cloves (3 Cloves (Laung)); 3 tsp Fennel Seed (1 teaspoon Fennel seeds (Saunf) + 2 teaspoons Fennel seeds (Saunf)); 1 tsp Garam Masala (1 teaspoon Garam masala powder); 2 sprig Curry leaves (2 sprig Curry leaves); 1 tbsp Sesame Oil (1 tablespoon Sesame (Gingelly) Oil); 0 pieces Table Salt (Salt to taste); 2 tsp Black Peppercorns (2 teaspoons Whole Black Peppercorns); 1 tsp Cumin Seeds (1 teaspoon Cumin seeds (Jeera)); 1 tbsp Coriander Seed (1 tablespoon Coriander (Dhania) Seeds); 10 cloves Garlic (10 cloves Garlic); 2 pieces Ginger (2 inch Ginger); ¼ cup Coconut (1/4 cup Fresh coconut grated); 2 tsp Vegetable Oil (2 teaspoons Oil)

A spicy, South Indian vegetarian curry of mixed sprouts simmered in a freshly ground Chettinad masala paste made with roasted spices and coconut.

40 minIndian

Servings4

Add to grocery list

Plan it in the app to put it on your week.

Vegetarian
Vegan
Gluten Free
Dairy Free
Pescatarian
Halal

Ingredients

For 4 servings

Bean Sprouts2 cup · 2 cups Mixed Sprouts boiled
Yellow Onion1 piece · 1 Onion thinly sliced
Tomato2 pieces · 2 Tomatoes thinly sliced
Green Chili2 pieces · 2 Green Chillies slit
Cinnamon Stick1 piece · 1 inch Cinnamon Stick (Dalchini)
Bay Leaves1 piece · 1 Bay leaf (tej patta)
Cardamom2 pieces · 2 Cardamom (Elaichi) Pods/Seeds
Cloves3 pieces · 3 Cloves (Laung)
Fennel Seed3 tsp · 1 teaspoon Fennel seeds (Saunf) + 2 teaspoons Fennel seeds (Saunf)
Garam Masala1 tsp · 1 teaspoon Garam masala powder
Curry leaves2 sprig · 2 sprig Curry leaves
Sesame Oil1 tbsp · 1 tablespoon Sesame (Gingelly) Oil
Table Salt0 pieces · Salt to taste
Black Peppercorns2 tsp · 2 teaspoons Whole Black Peppercorns
Cumin Seeds1 tsp · 1 teaspoon Cumin seeds (Jeera)
Coriander Seed1 tbsp · 1 tablespoon Coriander (Dhania) Seeds
Garlic10 cloves · 10 cloves Garlic
Ginger2 pieces · 2 inch Ginger
Coconut¼ cup · 1/4 cup Fresh coconut grated
Vegetable Oil2 tsp · 2 teaspoons Oil

Make it mine in the app

Steps

1Wash and pressure cook the mixed sprouts for 2 whistles using a pressure cooker and keep aside.
2Turn off the heat after two whistles and allow the pressure to release naturally.
3We have used the mixed sprouts containing green gram, horse gram, black chickpeas and cow peas. You can add any whole lentils of your choice.
4Next, 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.
5Add the ginger, garlic and cook until the garlic turns a bit brown.
6Add 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.
7Heat 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.
8Add 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.
9Add 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.
10Add 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.
11Serve the Mixed Sprouts In Chettinad Masala Recipe along with Steamed Rice and Chow Chow Thoran for a delicious and comforting weeknight dinner.