Kollu Kuzhambu
Recipe type: Main
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
To roast & grind:
  • Oil – 1 tsp
  • Shallots, whole – 10 nos
  • Cumin seeds – 1 tsp
  • Curry leaves – 5 nos
  • Grated coconut – 1 tbsp
  • Coriander seeds – 1 tbsp
  • Red chilli powder – 1 tbsp
  • Turmeric powder – ½ tsp
Other ingredients:
  • Oil – 1 tbsp
  • Shallots, halved – 5 nos
  • Curry leaves - few
  • Tomato, sliced – 1 no (In india 2 nos)
  • Sprouted horse gram – ½ cup
Instructions
To grow bean sprouts:
  1. Soak the bean with enough water and leave it overnight or atleast 8 hours.
  2. Transfer the sprouts to a muslin or cheese cloth, drain the water completely, and tie the cloth with a knot holding the beans inside.
  3. Let it hang overnight leaving the excess water to drain.
  4. The next day you will notice tiny sprouts grown out of the beans.
  5. Let the sprouts grow more for another day which adds taste to the food.
To make gravy:
  1. Half boil the sprouted horsegram along with little salt (for 1 whistle). Keep it aside.
  2. Heat oil in a pan and add shallots. Sauté well. Add cumin seeds and curry leaves. Give a quick stir. Add grated coconut. Sauté well and add all the above given powders and switch off the flame. Allow them to cool and blend to a fine paste.
  3. Heat oil in a pan and add shallots. Sauté well and add tomato. When they turn mushy, add half cooked sprouted horsegram and give it a stir. When the horsegram is half done, add the ground paste and enough water. Add enough salt. Bring the gravy to boil for 15 minutes. Cook until all the raw smell disappears. Garnish with cilantro.
  4. Goes excellent with omelette.
Recipe by MyEdibleCravings at http://myediblecravings.com/kollu-kuzhambu/