Mixed Sprouts in Chettinad Masala Recipe
Cuisine: Chettinad
Course: Lunch
Diet: Vegetarian
Servings: 4
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Chettinad cuisine, with its bold spices and complex flavors, is known for transforming simple ingredients into an aromatic, unforgettable meal. The Mixed Sprouts in Chettinad Masala recipe combines the goodness of protein-packed sprouts with a vibrant and flavorful blend of spices, making it a perfect dish for a healthy and satisfying lunch. This recipe is ideal for those looking for a nutritious, vegetarian meal that is both delicious and filling.
Ingredients:
| Ingredient | Quantity |
|---|---|
| Mixed Sprouts (boiled) | 2 cups |
| Onion (thinly sliced) | 1 large |
| Tomatoes (thinly sliced) | 2 medium |
| Green Chilies (slit) | 2 |
| Cinnamon Stick (Dalchini) | 1-inch |
| Bay Leaf (Tej Patta) | 1 |
| Cardamom (Elaichi) Pods | 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 |
| Black Peppercorns (Whole) | 2 tsp |
| Cumin Seeds (Jeera) | 1 tsp |
| Coriander Seeds (Dhania) | 1 tbsp |
| Garlic Cloves | 10 |
| Fresh Ginger (2-inch piece) | 1 |
| Fresh Coconut (grated) | 1/4 cup |
| Sunflower Oil | 2 tsp |
Instructions:
1. Prepare the Mixed Sprouts:
Begin by washing the mixed sprouts thoroughly under running water. Next, pressure cook the mixed sprouts for 2 whistles using a pressure cooker. After the second whistle, turn off the heat and allow the pressure to release naturally. The sprouts should be soft yet slightly firm, maintaining their shape.
Tip: You can use a combination of sprouts such as green gram (moong dal), horse gram (kulthi), black chickpeas (kala chana), and cowpeas, or any sprouts of your choice.
2. Prepare the Chettinad Masala:
In a small pan, heat a teaspoon of sunflower oil over medium heat. Add the whole black peppercorns, cumin seeds, fennel seeds, and coriander seeds. Roast these spices, stirring constantly, until they release their fragrance and slightly darken (around 2-3 minutes).
Next, add the ginger and garlic cloves to the pan, cooking until the garlic turns light brown and aromatic. Now, add the grated coconut to the pan and sauté for another 3-4 minutes until the coconut becomes golden brown and fragrant. Once the mixture is roasted and aromatic, turn off the heat and let it cool.
Once cooled, transfer the mixture to a blender and grind it into a smooth paste, adding a little water if necessary. Set aside the freshly ground Chettinad masala paste for later use.
3. Cook the Masala Base:
In a heavy-bottomed pan, heat the sesame oil over medium flame. Add the whole spices: cinnamon stick, bay leaf, cardamom pods, cloves, and fennel seeds. Let the spices sizzle and release their fragrance for about a minute.
Now, add the sliced onions and a pinch of salt. Sauté the onions until they turn golden brown, which should take about 5-7 minutes. Next, add the slit green chilies and curry leaves, sautéing for another minute until the curry leaves become fragrant.
4. Combine with Tomatoes and Masala Paste:
Add the chopped tomatoes to the pan and cook until they soften and release their juices, about 3-4 minutes. Once the tomatoes are soft, stir in the Chettinad masala paste. Sauté the masala and tomatoes together for 5-7 minutes, allowing the oil to separate from the mixture and the spices to blend well.
5. Add the Boiled Sprouts:
Add the boiled mixed sprouts to the masala mixture along with the garam masala powder. Season with salt and stir everything together until the sprouts are well coated with the masala. Let the mixture simmer for 10 minutes on low heat, stirring occasionally. The flavors will meld together, and the curry will thicken.
6. Final Touch and Serve:
Once the curry thickens to your desired consistency, remove the pan from the heat. Serve the Mixed Sprouts in Chettinad Masala hot, garnished with fresh cilantro or curry leaves (optional). This dish pairs wonderfully with steamed rice and a side of Chow Chow Thoran for a complete Chettinad-style meal.
Serving Suggestions:
For a fulfilling and wholesome meal, serve the Mixed Sprouts in Chettinad Masala with Steamed Rice and a refreshing side like Chow Chow Thoran (a traditional Kerala-style stir-fry made with chow chow and coconut). This combination will not only satisfy your hunger but also offer a delightful variety of textures and flavors.
Health Benefits:
- Mixed Sprouts are a rich source of protein, fiber, and essential nutrients, making this dish an excellent choice for vegetarians.
- Coconut adds healthy fats and a touch of sweetness to balance the bold spices in the dish.
- The Chettinad masala is packed with warming spices like cinnamon, cardamom, and cloves, known for their anti-inflammatory and digestive benefits.
Pro Tips:
- For extra richness, you can add a tablespoon of ghee (clarified butter) at the end of cooking.
- If you prefer a spicier dish, increase the number of green chilies or add a pinch of red chili powder to the masala paste.
- To save time, you can make the masala paste in advance and store it in the fridge for up to 3 days.
Enjoy your hearty, flavorful, and nutritious bowl of Mixed Sprouts in Chettinad Masala, perfect for a comforting lunch or dinner.
