Andhra Style Sprouts Kuzhambu | No Coconut Recipe

In earlier two posts, I mentioned the health benefits of sprouts. After learning the benefits, we should start using the same in our daily recipe. I made some sprouts and I was thinking how to make a sprouts gravy. At that time, we happened to visit a nearby restaurant. I have already told you that I am very particular in making healthy choices from restaurants. I ordered Nellore Fish Gravy. Some kind of protein, along with some rice. I have never tasted a nellore gravy before and I don;t have any idea how it would be. When I tasted it for the first time, I really liked it. I started guessing the ingredients and it was finger licking good. After that I started searching for nellore fish gravy in internet. There were a lot of recipes available. I selected one recipe that was exactly same in colour, texture and appearance as the one we had. It is from Kannamma Cooks. I wish to thank her for the wonderful recipe.

CLICK HERE TO SEE THE ORIGINAL RECIPE FROM RECIPE REFERENCE - KANNAMMA COOKS

I adapted the recipe and made this spicy sprouts kuzhambu. The taste is exactly same as the andhra fish gravy. You will also like the gravy very much. try it one day. It is more rich in protein. When combined with samai or brown rice, it would make a delicious weight loss meal. In your weight loss diet, include this kind of tasty and healthy recipes.

CLICK HERE TO SEE HOW TO MAKE SPROUTS

Andhra Style Sprouts Kuzhambu | Mullai Kattiya Dhaniya Kuzhambu

Recipe Source : Kannamma Cooks RECIPE REFERENCE

Preparation time : 10 min

Cooking Time : 20 min

Yield : 2 cups (2 servings)

Serving size : 1 cup

Calories per serving : 100

Ingredients

Green gram Sprouts - 1 cup

Onion - 1 small, finelly chopped

Tomato - 1 large, pureed

Tamarind - gooseberry sized, made into juice

Chopped and Crushed Ginger - 1 Teapsoon

Chopped and Crushed Garlic - 1 Teaspoon

Green Chillies - 2 small

Curry Leaves - handful

Chilli Powder - 1 teaspoon

Coriander Powder - 1 teaspoon

Pepper powder - 1/4 teaspoon

Cumin Seeds - 1/2 teaspoon

Fenugreek - 1/2 teaspoon

Mustard Seeds - 1/2 teaspoon

Gingelly Oil - 2 Tablespoons

Quick Procedure

Heat a pan. Add 1 tablespoon of gingely oil.

Add cumin seeds, mustard seeds, curry leaves and fenugreek seeds. Let them sputter.

Add chopped and crushed ginger and garlic. Saute till the raw smell goes off.

Add onions, green chillies and saute till they become transparent.

Add chilli powder and coriander powder. Saute till the raw smell goes off.

Add tomato puree and tamarind sauce. Mix well.

Once it gets cooked and oil starts separating, add sprouts.

Add salt and cook it covered. it will take 10 to 15 minutes.

Now, heat a small pan and add remaining gingely oil.

Add pepper powder. Add this to the cooked gravy.

Give a good mix and switch off the flame.

Very tasty gravy is done with simple steps.

Step-wise Pictures

Heat a pan. Add 1 tablespoon of gingely oil. Add cumin seeds, mustard seeds, curry leaves and fenugreek seeds. Let them sputter. Add chopped and crushed ginger and garlic. Saute till the raw smell goes off.

Add onions, green chillies and saute till they become transparent.

Add chilli powder and coriander powder. Saute till the raw smell goes off.

Add tomato puree and tamarind sauce. Mix well.

Once it gets cooked and oil starts separating, add sprouts. Add salt.

Cook it covered. it will take 10 to 15 minutes.

Now, heat a small pan and add remaining gingely oil. Add pepper powder. Add this to the cooked gravy. Give a good mix and switch off the flame. You are done.