METHI SPROUTS VATHAL KUZHAMBU

Methi seeds are having several medicinal values.  This is part of  Indian cuisine without which the dish is incomplete.  Make dosa, idli, sambhar or any other dish, you need to add methi.

Since the sprouts are having more values, I always include sprouts in our diet.

Methi seeds helps in reducing cholesterol level, rduces risk of heart diseases, controls blood sugar levesl, aids digestion, helps counter acid reflux or hearburn, lose weight, remedy for fever and sore throat etc.

Every ingredient has the advantage and disadvantage hence according to your health issues, you must use the ingredients.

I made this vathalkuzhambu since I had the sprouts with me.  It is really tasty with hot plain rice and chapati too.  This is a diabetic friendly recipe.

Now let us look at the recipe now:  youtube: methi sprouts vathal kuzhambu

Other recipes of sprouts: subzi,  soup

Time taken: 30 minutes.

Serves : 2-3

                                                 Ingredients:

¼ cup	Methi sprouts (how to sprouts methi)*
Small lemon size	Tamarind
1 onion	Chopped
4 tsp	Oil
1 tsp	Mustard seeds
1 tsp	Chana dal
1 tsp	Sambhar powder
1 tsp	Red chilli powder
¼ tsp	Turmeric powder
¼ tsp	Hing powder
	Salt
1 tsp	Rice flour
Garnishing	Chopped coriander leaves
1 tsp	jaggery

                                                   1                              red chilli

                                                   1                              green chilli

·         Wash and soak the methi overnight.  Morning drain the water, keep covered for two days. It will starts sprouting.

Method:

1.        Heat oil in kadai.  Add mustard seeds, when it splutters, add chana dal,  when it becomes brown, add curry leaves, hing powder, red chilli.
2.       Add the chopped onion,  green chilli, sauté till translucent.
3.       Add the methi sprouts and sauté for few minutes. For speedy process you can add little salt.
4.       Put the tamarind in hot water to extract the pulp.
5.       Add the tamarind pulp, salt and bring to boil till the raw tastes goes off.
6.       Add the sambhar powder, chilli powder, rice flour in little water and make paste of it.
7.       Add the above paste, 1/2cup water, salt, jaggery and boil till it thickens.
8.       Add water according to your requirement to make the gravy thick or thin as it is tend to become thick since we have added  rice flour.
9.       Your methi sprouts vathal kuzhambu is ready to serve.

How to serve:

Garnish  with coriander leaves  and serve hot  with white  plain rice along with sutta appalam ie. Roasted papad.  It goes well with chapati too.
 

Note:  Instead of tamarind pulp, you can add amchur powder.

THANKS FOR VISITING THE BLOG.  YOUR SUGGESTIONS ARE MOST WELCOME.