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Authentic Mixed Sprouts In Chettinad Masala Recipe
Lunch

Authentic Mixed Sprouts In Chettinad Masala Recipe

If you enjoy Authentic Mixed Sprouts In Chettinad Masala Recipe cuisine, this Lunch recipe is worth trying at home....

⏱️

10 Min Prep

🔥

30 Min Cook

🍽️

4 Servings

🥗

Vegetarian

Ingredients

  • 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
  • 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 Sunflower Oil

Instructions

1
To begin making Mixed Sprouts In Chettinad Masala steps, wash and pressure bake the mixed sprouts for 2 whistles using a pressure cooker and keep aside.Turn off the toasty 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.
2
You can introduce any whole lentils of your choice. Next, to prepare the chettinad masala toasty cooking oil in a small wok, introduce the black pepper corns, cumin, fennel and coriander seeds, saute until it gets roasted and turns sugary-smelling.introduce the ginger, garlic and bake until the garlic turns a bit brown.introduce in the grated coconut and saute until the whole mixture turns brown and sugary-smelling.
3
Cool and grind it into a seamless paste using a mixer grinder and keep aside.toasty sesame cooking oil in a heavy bottomed wok on medium flame, introduce the cloves, green cardamom, bay leaf, cinnamon stick, fennel seeds and let it become fragrant.introduce in the sliced onions, a pinch of seasoning and saute until it turns golden brown. introduce the slit green chilies, curry leaves and saute for a minute.introduce the minced tomatoes and bake until it turns soft. Now, introduce in the prepared chettinad masala and saute until the whole mixture comes together and cooking oil leaves the sides of the wok.introduce the boiled sprouts, garam masala, augment the taste with seasoning and let it bubble gently for 10 mins.
4
Occasionally agitate in between. Once the whole curry becomes a little thick, switch off the toasty and dish up fiery.dish up the Mixed Sprouts In Chettinad Masala steps along with Steamed Rice and Chow Chow Thoran for a mouth-watering and comforting weeknight dinner.

Recipe Information

Cuisine
Chettinad
Course
Lunch
Diet
Vegetarian
Total Time
40 mins

Recipe Time chart

Preparation Time

10 mins

Cooking Time

30 mins

Total Time

40 mins
#chettinad #lunch #vegetarian
Author

Master Chef

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