Spourted Thattaipayir Kuzhambu

                                                        The    dieticians    have   found   that    germinated   or   spouted   beans   contain   high   nutritional   valve    than   the   dried   bean  seeds.     The     sprouting     process   increases   protein   content   and   helps   in   the   synthesis   of   A,  B,   C,   vitamins   and   minerals :     simultaneously     the   bean   seeds    loose   the   calorific       and   carbohydrate   values     substantially.


                                                            Spouting     grains     cooks   more   quickly     than   the   dry   grain ,       we     can   also   save   on   cooking   time   and   cooking   fuel.        So    adding   grains   sprouts   to   our   diet     makes   sense   for   our   health    and   for   our   budget .      Eat     grain   spouts   as   often   as   you     can .

Ingredients:

1.       Spourted  thattapayir /  karamani  }            ---- 2  cups
                /     cowpeas

2.        small   onions                                            ---- 15 nos

3.        Tomato                                                    ---- 1 nos

4.        grated   coconut                                       ---- 5 tablespoons

5.        turmeric powder                                       ---- 1/4 teaspoon

6.        coriander   powder                                  ---- 1/2 teaspoon

7.        Red   chilli powder                                  ---- 2 teaspoons

8.       salt  to  taste

9.       oil                                                            ---- 1 teaspoon

10.     mustard                                                    ---- few

11.     Asofotida                                                 ---- 1/4 teaspoon

12.     feenugreek   seeds                                   ---- few

13      jeera                                                       ---- few

14.     tamarind                                                 ---- small  pebble  size ball

Preparation  Method

1.    Grind   Grate   coconut    seperatly     to   a   fine   paste     and    keep   it   aside.

2.        Fry    onions   seperatly   and   cool    it ,     then    along   with   fried   onions   add   tomato ,    coriander  powder ,    chilli  powder      and   grind     to  a   smooth   paste .

3.      Now    heat    a  pressure   cooker    and    add   the   grinded   onion     mixer   paste ,     turmeric  powder      and      thattapayir        and     add   2  to  3  cups    of   water        and    pressure   cook   this   for    2  whistle.

4.      Then    open   the    lid    of   the   pressure   cooker    when    it    is    cool ,      then    add   salt   to   taste ,      tamarind       water      and      allow      this    to   boil    for     5   mintues.

5.      Then    add   grinded   coconut    paste    to  it .

6.      Then    using  a  separate     kadai    season     it   with     mustard ,    feenugreek  seeds ,     jeera ,    asofotida    and   curry   leaves .

7.       When     the   kulambu    is   thick   enough   then   put- off  the   flame.