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Sproutin' life

Sprouts are very nutritious and can be eaten both raw and cooked. They need very little cooking time and go well with Indian breads and rice. A handful of fresh sprouts taken in the morning is considered good for health Try these simple recipes made of sprout

Kollu sprouts


Ingredients

Horse gram Sprout (kollu) - 200 gms
For grinding
Grated Coconut - 100g
Red Chilies - 6
Coriander seeds - 1 tbsp
Saunf - 1/2 tbsp
Cinnamon - a small piece
Cloves - 2
Shallots (sambar onions) - 50 gms
Curry Leaves - 1 sprig
Oil - 20 ml
For sautéing
Oil - 20ml
Shallots - 50g
Tomato (ripe) - 2
Curry leaves - 1 sprig
Cinnamon - a small piece
Cloves - 2
Salt - to taste
Garnish
Coriander leaves - 1/2 sprig

Method

1.Wash and boil the sprouts. Keep aside.

2. Quarter the Shallots. Heat oil in a pan and add cloves and cinnamon. Add prepared shallots. Sauté.

3. Add saunf, coriander seeds, red chillies and curry leaves. Saute for 3 minutes.

4. Add grated coconut and sauté for 2 minutes.

5. Grind the sautéed ingredients with one tablespoon of boiled sprouts. Keep aside.

6. Slice the shallots and chop tomatoes.

7. Heat oil and add cloves, cinnamon and curry leaves. Add Shallots. Sauté for 4 minutes.

Add chopped tomatoes and stir well.

8. Add the ground mixture. Saute well. Add the boiled sprouts with the stock and cook till done.

9. Garnish with chopped coriander leaves.

Note: This dish goes well with rice and chapattis.

R. SINGARAVELAVAN

(The author is the HOD, Catering Science and Hotel Management, SNR Sons College)

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