Sprouted green gram and potato curry/ Sprouts curry /Mangalore style veg curry/ padengi batate gasi/ sprouts curry recipe | moong sprouts sabzi | sprouts recipe
Ingredients:
Sprouted Green gram/Padengi -2 cups
1 medium sized onion chopped
2 tomato chopped
Hog plum/ambade-2
Water
salt to taste
Turmeric Powder
For the masala :
Dry red chillies-10-12
Oil- 1 tsp + 2 tbsp
Mustard seeds-1/2 tsp
Coriander seeds- 2 tsp
Cumin seeds-1 tsp
Cinnamon- 1 inch
Chopped onion-1 No
Curry leaves
Garlic cloves-5
1 cup grated coconut
Turmeric powder
Tamarind pulp
For the tempering :
Oil- 2 tbsp
Mustard seeds- 1 tsp
Garlic- 5 to 7
Curry leaves
Method:
• Heat a pan, dry roast the red chilli for 2-3 minutes and keep aside to cool down.
• In the same pan dry roast all the whole spices until aroma releases. Remove it and keep aside to cool
• In the same pan add oil, onions, curry leaves, garlic cloves & saute for 1-2 minutes and add shredded coconut; fry a little. Add turmeric powder after. roast the fresh coconut until light golden.
• In a grinder add the roasted whole spice, roasted red chilies, roasted coconut and tamarind pulp. Blend to a fine paste adjust the consistency of the paste by adding water. Rinse the mixer jar with 3/4th – 1 cup water and reserve it.
• Take a wide saucepan and add sprouted green gram, potatoes, chopped tomatoes, hog plum/ ambade and 2 cups of water. cook until tender but not mushy. Add salt to taste and turmeric powder after. Cook for 10 minutes.
• Add the ground paste, mix and then add the reserved masala water – adjust consistency of the gravy as desired. Check salt to taste and simmer the curry for 2-3 mins. Add coriander leaves. Remove from heat.
• To prepare the tempering heat oil in a small pan and when it is hot, add the mustard. When it stops spluttering add crushed garlic, curry leaves and give a quick stir. Pour this into the prepared curry and cover the pan immediately
•Serve hot with rice, moode, neer dosa or chapathis
#sproutedgreengram&potatocurry #Sproutscurry
