Sprouts Kulambu

SPROUTS KULAMBU

Ingredients:
peanut - 2 tbsp
mochakottai - 2 tbsp
soya - 2 tbsp
channa - 2 tbsp
horse gram - 2 tbsp
peas - 2 tbsp
Onions - 2
tomatoes - 2
tamarind - size of half lemon
turmeric - 1 tsp
red chillie powder - 1.5 tsp
cardamom - 2
cloves - 2
curry leaves - 10 - 15
oil to fry
coconut - 5tbsp
saunf - 1/2 tsp
mustard seeds - 1 tsp
urad dal - 1 tsp
salt to taste

Method:
- soak peanut, mochakottai, soya, channa, peas, horse gram for 10 hours
- then tie them in a cloth and leave them in a closed area for 2 days
- the sprouts would have formed on the dals
- grind tomato, cardamom and cloves seperately
- grind coconut and saunf seperately
- make a paste with tamarind
- cut the onions into squares
- in a pressure pan add oil
- when the oil is hot add the mustard seeds and urad dal
- add the onions and fry until golden brown
- add salt to taste
- add the ground tomato paste and the tamarind paste
- add the curry leaves and turmeric powder
- add red chilli powder and the then add the coconut paste
- fry well and then presssure cook for three whistles
- serve for chappathy, dosa or rice

Sorrakkai Peanut Kootu

SORAKKAI PEANUT KOOTU

Ingredients:
sorrakkai - 1
onions - 2
tomatoes - 2
coconut - 5 - 6 tbsp
green chilies - 5 - 6
cinnamon - 1/2"
cardamom - 1
oil to fry
curry leaves - 10 - 15
mustard seeds - 1 tsp
peanut - 1/2 cup
salt to taste

Method:
- cut the sorrakkai into fine cubes.
- cut the tomatoes and onions finely.
- grind peanuts, cinnamon and cardamon into a coarse powder
- grind coconut and green chillies together
- in a pan add oil and then when the oil is hot add the mustard seeds
- add onions and fry
- add tomatoes and fry
- add the sorrakkai and then the coconut paste
- add salt to taste
- add the curry leaves and fry
- now leave it to simmer
- allow it to boil for 4- 5 mins and when you are about to remove from fire add the peanut powder
- mix well and remove from fire

Kovakkai Fry

KOVAKKAI FRY

Ingredients:
Kovakkai - 1/4 kg
red chilli powder - 1 tsp
oil - 3 - 4 tbsp
turmeric - 1/4 tsp
salt to taste
dhal powder - 2 tsp
curry leaves - 10 - 12

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Method:
- cut the kovakkai as indicated in the picture (i.e length wise)

- add salt, turmeric and chilli powder to the kovakkai and mix well

- leave it to marinate for 10 mins
- in a pan add oil and add the kovakai
- fry

- fry till they turn golden brown
- it would take a time, so to make the process easier add water (1/2 cup) and cover the pan with a lid.

- when the water is fully evaporated and when the oil oozes out, add curry leaves and the dhal powder.
- fry till the dhal powder forms a nice coating to the kovakkai and turns brown in colour.
- serve with sambar or as a side dish.

Thanks goes to:
Sozlai aunty. I got this recipe from her website and this is the second time Im trying this. It came out too lovely and I had this with curd rice...Dont ask.. the taste was awesome!!!!!
Thanks Aunty!!!!!