Sprouted Methi Seeds Kuzhambu

Methi, the greens and the seeds are my all time favourite, sprouted methi seeds tastes slightly sweet and less bitter when compared with methi greens, its has many medicial values and its recommended to have a couple of teaspoons of sprouted methi with their morning cup of tea or coffee..Fenugreek seeds which is well known as methi ,vendhayam is one the ancient spice which are small,hard, yellowish brown and oblong shaped spice..Pregnant women should be cautious in using methi because of its uterine properties, its relaxes the uterins and generally given to women after childbirth to expedite healing, its also helps to stimulate milk production for feeding moms.

Fenugreeks seeds can be sun dried, powdered and stored, u can use fenugreek seed paste as face pack also which helps to torn the skin and cure acne..Medical research show that fenugreek seeds can lowers blood cholesterol and blood sugar leves, also used as herbal infusion to break up respiratory congestion..This kuzhambu is one of my grandma's special, my mom used to add more garlic cloves and i used to coconut milk to make this kuzhambu more tasty.

1/2cup Sprouted methi seeds
1no Onion (chopped)
1no Tomato(big)
1cup Tamarind extract
1/2tsp Red chilly powder
1/4tsp Pepper powder
1tsp Coriander powder
Curry leaves
1/4cup Coconut paste
Salt
1/4cup Gingelly oil
1/2tsp Mustard seeds+urad dal

Heat the gingelly oil and add immediately mustard seeds and urad dal, let them splutters, add the onion pieces, chopped tomatoes,curry leaves and saute everything until the onions turns transculent.

Now add the sprouted methi seeds and cook everything for a while..meanwhile add the red chilly powder,pepper powder, coriander powder, coconut paste, salt to the tamarind extract, give a stir and add to the cooking veggies..

Cook this gravy in medium high flame with lid closed, give a stir in between..put off the stove once the oil get separates from the gravy..

This gravy tastes divine with papads and hot steaming rice!