Mixed Sprouts in Chettinad Masala Recipe
Description:
Mixed Sprouts in Chettinad Masala is a mouthwatering vegetarian dish from the heart of Chettinad, a region known for its bold and aromatic flavors. This recipe features a medley of mixed sprouts cooked in a vibrant and flavorful Chettinad masala, offering a perfect balance of spices and textures. It’s an excellent choice for a nutritious and satisfying lunch or dinner.
Cuisine: Chettinad
Course: Lunch
Diet: Vegetarian
Ingredients
| Ingredient Name | Quantity |
|---|---|
| Mixed Sprouts (boiled) | 2 cups |
| Onion (thinly sliced) | 1 |
| Tomatoes (thinly sliced) | 2 |
| Green Chillies (slit) | 2 |
| Cinnamon Stick (Dalchini) | 1 inch |
| Bay Leaf (Tej Patta) | 1 |
| Cardamom (Elaichi) Pods/Seeds | 2 |
| Cloves (Laung) | 3 |
| Fennel Seeds (Saunf) | 1 tsp |
| Garam Masala Powder | 1 tsp |
| Curry Leaves | 2 sprigs |
| Sesame (Gingelly) Oil | 1 tbsp |
| Salt | To taste |
| Whole Black Peppercorns | 2 tsp (to roast and grind) |
| Cumin Seeds (Jeera) | 1 tsp (to roast and grind) |
| Fennel Seeds (Saunf) | 2 tsp (to roast and grind) |
| Coriander Seeds (Dhania) | 1 tbsp (to roast and grind) |
| Garlic | 10 cloves (to roast and grind) |
| Ginger | 2 inches (to roast and grind) |
| Fresh Coconut (grated) | 1/4 cup |
| Oil | 2 tsp (to roast and grind) |
Preparation Time
10 minutes
Cooking Time
30 minutes
Instructions
-
Prepare the Sprouts:
Begin by washing and pressure cooking the mixed sprouts for 2 whistles. Once the pressure releases naturally, set the sprouts aside. For this recipe, we have used a combination of green gram, horse gram, black chickpeas, and cow peas, but feel free to substitute any lentils of your choice. -
Prepare the Chettinad Masala Paste:
In a small pan, heat 2 teaspoons of oil. Add the whole black peppercorns, cumin seeds, fennel seeds, and coriander seeds. Roast them on low heat until they release a fragrant aroma.
Add the ginger and garlic to the pan, cooking them until the garlic turns a golden brown. Then, add the grated fresh coconut and sauté everything until the mixture becomes golden brown and aromatic.
Allow the mixture to cool and then grind it into a smooth paste using a mixer or grinder. Set this paste aside. -
Cooking the Masala Base:
In a heavy-bottomed pan, heat 1 tablespoon of sesame oil on medium flame. Add the cloves, cardamom pods, bay leaf, cinnamon stick, and fennel seeds. Let them sizzle and release their fragrance.
Add the sliced onions and a pinch of salt, sautéing them until they turn golden brown and caramelized. Then, add the slit green chilies and curry leaves. Sauté for an additional minute to release their flavors.
Stir in the chopped tomatoes and cook them until they soften and break down. -
Combine with the Masala Paste:
Once the tomatoes are cooked down, add the prepared Chettinad masala paste to the pan. Stir everything together and sauté until the oil starts to separate from the masala, signaling that the flavors have melded together. -
Add the Sprouts and Simmer:
Add the boiled mixed sprouts into the pan, followed by garam masala powder and salt to taste. Stir well to combine the sprouts with the flavorful masala mixture.
Let the curry simmer for 10 minutes, occasionally stirring to ensure it thickens and all the flavors blend. -
Final Touches:
Once the curry has thickened to your liking, remove the pan from the heat. Your Mixed Sprouts in Chettinad Masala is ready to serve!
Serving Suggestions
Serve this delicious Mixed Sprouts in Chettinad Masala hot, accompanied by steamed rice and a side of Chow Chow Thoran or your favorite vegetable curry for a comforting and well-rounded meal. The combination of hearty sprouts with the aromatic and spicy Chettinad masala will surely leave you craving more.
Enjoy this wholesome and flavorful dish for lunch or dinner, and let it transport your taste buds to the vibrant kitchens of Chettinad!
