Sprouted Methi N Onion Gravy-Vethaya Kuzhambu Recipe

Cooking Directions

• STEP 1.Heat oil in a pan and add mustard seeds, cumin seeds, and curry leaves. Let them splutter.
• STEP 2.Add chopped onions and saut茅 until they turn golden brown.
• STEP 3.Add ginger-garlic paste, turmeric powder, red chili powder, and coriander powder. Cook for a minute.
• STEP 4.Add the sprouted methi and mix well. Cook for 5 minutes.
• STEP 5.Add tamarind pulp, jaggery, and salt. Mix well and cook for another 5 minutes.
• STEP 6.Add water as needed to adjust the consistency of the gravy. Simmer for 10 minutes.
• STEP 7.Garnish with coriander leaves and serve hot with rice or roti.

Cooking Tips

• To sprout methi seeds, soak them overnight and then drain the water. Keep them covered in a damp cloth for 2-3 days until sprouts appear.
• Adjust the spice level according to your preference by increasing or decreasing the amount of red chili powder.
• You can add vegetables like drumsticks or brinjal to enhance the flavor and nutritional value of the gravy.

Storage and Serving

• Store the leftover gravy in an airtight container in the refrigerator for up to 3 days.
• Reheat the gravy before serving and adjust the consistency with water if needed.
• Serve the sprouted methi n onion gravy hot with steamed rice or roti.