Mixed Sprouts In Chettinad Masala Recipe

Step 1: To begin making Mixed Sprouts In Chettinad Masala Recipe, wash and pressure cook the mixed sprouts for 2 whistles using a pressure cooker and keep aside

Step 2: Turn off the heat after two whistles and allow the pressure to release naturally

Step 3: We have used the mixed sprouts containing green gram, horse gram, black chickpeas and cow peas

Step 4: You can add any whole lentils of your choice

Step 5: Next, to prepare the chettinad masala heat oil in a small pan, add the black pepper corns, cumin, fennel and coriander seeds, saute until it gets roasted and turns aromatic

Step 6: Add the ginger, garlic and cook until the garlic turns a bit brown

Step 7: Add in the grated coconut and saute until the whole mixture turns brown and aromatic

Step 8: Cool and grind it into a smooth paste using a mixer grinder and keep aside

Step 9: Heat sesame oil in a heavy bottomed pan on medium flame, add the cloves, green cardamom, bay leaf, cinnamon stick, fennel seeds and let it become fragrant

Step 10: Add in the sliced onions, a pinch of salt and saute until it turns golden brown

Step 11: Add the slit green chilies, curry leaves and saute for a minute

Step 12: Add the chopped tomatoes and cook until it turns soft

Step 13: Now, add in the prepared chettinad masala and saute until the whole mixture comes together and oil leaves the sides of the pan

Step 14: Add the boiled sprouts, garam masala, season with salt and let it simmer for 10 minutes

Step 15: Occasionally stir in between

Step 16: Once the whole curry becomes a little thick, switch off the heat and serve hot

Step 17: Serve the Mixed Sprouts In Chettinad Masala Recipe along with Steamed Rice and Chow Chow Thoran for a delicious and comforting weeknight dinner