Thursday, September 11, 2008

Sprouted Methi n Onion Gravy/ Vendhaya Vengaya Puli Kuzhambhu

Sprouted methi (fenugreek) seeds r mainly used as a digestive aid, they were experimentally shown to protect against cancers of the breast and colon..Several human intervention trials demonstrated that the antidiabetic effects of fenugreek seeds ameliorate most metabolic symptoms associated with type-1 and type-2 diabetes, they will taste bit bitter but very healthy..this gravy tastes awesome when they r prepared in gingelly oil, a perfect gravy for hot rice served with papads..


1/2cup Fenugreek seeds (sprouted)
1no Tamarind(lemon size)
15nos Shallots
1no Tomato
1/2tsp Red chilly powder
1tsp Coriander powder
1/2tsp Pepper powder
1/2tsp Cumin seed powder
1/4tsp Mustard seeds
1/4tsp Cumin seeds
1/4tsp urad dal
5nos Curry leaves
Salt
1/4cup Gingelly oil

First need to sprout the fenugreek seeds, this will take atleast 3 days..grind half of the sprouted fenugreek seeds bit coarsely..add a cup of hot water to the lemon size tamarind pieces n extract juice from the tamarind..add the red chilly powder, coriander powder, cumin seed powder, pepper powder n with enough salt..cut the shallots n tomato as small pieces..

Heat 1/4cup of gingelly oil n add the mustard seed, urad dal n cumin seeds n let them splutters, now add the shallot pieces, curry leaves n tomato pieces n stir them until the shallots turns transculent, add the rest of the sprouted fenugreek as well as grounded sprouted fenugreek seeds n let them shrink..add the spiced tamarind juice to the onion n cook until the oil get separates..

Serve them with hot rice, idlies n also with dosais..they tastes really awesome after a day..

2 comments:

kittie said... Reply To This Comment

I love that you sprouted the seeds to make this lovely sounding dish!

Thanks for sharing with Think Spice!

Priya said... Reply To This Comment

Hi kittie, thanks for dropping ur comments..