June 14, 2016

Mixed Sprouts Gravy with Cream of Coconut

Very healthy, nutritious and delicious sidedish to have with any Indian bread variety and also rice. This lip smacking side dish can be made very easily and once you make it in the morning it serves for both breakfast and lunch and a very rich side dish for any potluck too..

Pre time  15 mins
Cooking time: 40 mins
Serves: 4

Ingredient for making Mixed Sprouts Gravy with Cream of Coconut:

Mixed sprouts like Chickpea, Green gram, Cowpea, Rajma (Red kidney beans), Whole black gram 2 table spoons each.
(Pachai payaru, karamani, kondai kadalai, muzhu karuppu ullunthu and rajma)
Finely chopped tomatoes 3
Finely chopped green chillies, ginger and garlic 1 tea spoon each
Salt to taste
Garlic ginger paste 2 tea spoons
Thinly sliced Onions 2
Red chilli powder 1 tea spoon
Coriander seed powder 2 tea spoons
Cumin seed powder 1/4 tea spoon
Salt to taste
Cloves and Cinnamon sticks (Pattai and Krambu) few
Cumin seeds
Oil 3 tb spoons
Thick coconut milk 100 ml

How to make Mixed Sprouts Gravy with Cream of Coconut?

In a pressure cooker add all the sprouts, salt, chopped green chillies, ginger, garlic and tomatoes with 5 cups of water.
Pressure cook them up to 7 or 8 whistles.

Once the steam is released mash them well with a ladle or potato masher and keep aside.

Heat a pan with oil and do the seasoning with cumin seeds and cinnamon cloves.
Then add the onions and fry till they become light brown.
Now add garlic ginger paste and all powders given and fry well.

Transfer the well boiled sprouts to the pan and check out for salt.
If needed add more.
Add required water and let them boil till the gravy thickens.

Switch off the stove and add the coconut milk and mix well.
garnish with coriander leaves.