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Sprouted Methi Sambar
Category : Regional cuisine, South indian, Sambhar, Tamilnadu
Time Taken : 15-30 mins
Rating :
Method
- Sprout methi seeds just as we sprout moong.
- It takes a little longer, but sprouts very well.
- Fry the given ingredients in ½ tsp oil and grind fine.
- Add the tamarind paste to 1 cup of water.
- In a small 2 litre pressure cooker or pan heat 1 tsp oil.
- Temper with the given ingredients.
- Add the sprouts, tamarind water, ground paste, salt and haldi.
- Adjust to the required consistency, because you are pressure cooking it and there will not be any evaporation.
- Close the cooker, put the weight and cook.
- Switch off as soon as the first whistle comes.
- If a small pressure cooker is not available cook in the usual way.
- Add a little jaggery (optional).
Ingredients:
methi seeds - 1 tbsp
tamarind paste - 1 tbsp
To Fry and Powder :
red chillies - 3 nos
pepper - 1 tsp
urad dhal - 2 tsp
hing - 1 tsp
grated coconut - 2 tbsp
To Temper :
mustard seeds - 1 tsp
curry leaves - few
salt and haldi to taste
methi seeds - 1 tbsp
tamarind paste - 1 tbsp
To Fry and Powder :
red chillies - 3 nos
pepper - 1 tsp
urad dhal - 2 tsp
hing - 1 tsp
grated coconut - 2 tbsp
To Temper :
mustard seeds - 1 tsp
curry leaves - few
salt and haldi to taste
