Ingredients:
To make sprouts:
rajma - 1 tsp
channa (black) - 1 tsp
chana (white) - 1 tsp
karamani - 1 tsp
peanuts - 1 tsp
kollu - 1 tsp
paccha payuru - 1 tsp
moccha payuru - 1 tsp
peas - 1 tsp
To grind a paste:
onion - 1
tomato - 1
green chillies - 2
corriander leaves - 3 - 4 tsp
For the masala :
Ground coconut paste from 1/4 cup of grated coconut
ginger garlic paste - 2 tsp
oil - 4 - 5 tsp
red chilli powder - 1 tsp
cloves - 2
cinamon - 1 "
onion - 1
tomato - 1
corriander leaves - 1 tsp
water - 1/2 cup
Method:- in a pan add oil
- fry green chillies, chopped onions , chopped tomatos and corriander leaves
- fry well until they are smashed and grind them in a fine paste.
- keep them aside
To make sprouts:
- soak the sprouts overnight
- drain the water and tie them in a thin cloth
- keep the sprouts in a dry place for 2 days
- dont consume the sprouts when they are starting to grow and dont use them when they are grown too much
- this is the correct growth of the sprouts and they are ready to be consumed.
To make Kuruma:- in a pressure pan add oil
- add cloves and cinnamon
- add the finely chopped onion and fry until they are transparent
- add the finely chopped tomato and fry
- add the ginger garlic paste and salt and fry until the raw smell goes off
- add the red chilli powder
- add the corriander leaves and then add the sprouts
- saute for 2 - 3 minutes
- then add the ground paste and the coconut paste
- add water and then close the lid and pressure cook for 2 whistles
- serve hot.
Goes well with: - chappathi
- rice
- dosa
- idli
- ragi balls
Options:
- can add vegetable as well along with the sprouts in the kuruma.
This is for the EVENT:
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