Sprouts Curry + Curd
by Tanvi Parikh
Macros
- Total calories
- 263
- Protein
- 19 g
- Carbs
- 29 g
- Fat
- 9 g
- Fiber
- 8 g
- Sugar
- 4 g
- Cholesterol
- 17 mg
- Sodium
- 1309 mg
- Potassium
- 692 mg
- Vitamin A
- 2437 IU
- Vitamin C
- 30 mg
- Calcium
- 324 mg
- Iron
- 3 mg
- Vitamin D
- 51 IU
- Vitamin B12
- 0 µg
- Magnesium
- 77 mg
- Zinc
- 1 mg
Serves 1
Ingredients
- ¼ cup Green Gram Sprouts
- 2 tbsp Red Onion (divided)
- 1 Tomato (divided)
- 1½ tsp Ginger
- 1½ Garlic (big pods)
- ½ tsp Black Pepper
- 2 tbsp Coriander Leaves
- 2 tbsp Mint Leaves
- ½ tsp Fennel Seed
- ½ tsp Garam Masala
- ⅛ tsp Turmeric
- ½ tsp Red Chilli Powder
- 1½ pieces Green Chillies
- 10 g Coconut Meat
- ¼ cup Water (for grinding )
- ½ tsp Sea Salt (as desired )
- 1 tsp Coconut Oil
- ½ sprig Curry Leaf
- ½ cup Plain Greek Yogurt
Steps
In a mixer jar, add onion, tomato, coconut, pepper corns, fennel, ginger, garlic, turmeric, garam masala, red chilli powder, mint and coriander leaves and chillies and grind them to a fine paste with water. Keep it aside
In a pressure cooker, add oil and add curry leaves , onions and tomatoes and let it turn mushy. Add the green gram sprouts and let it roast for 5-8 minutes
Add the ground paste into the pressure cooker and add water depending on the consistency of the curry you want and pressure cook for 3 whistles.
Serve it hot with rotis and rice
Tips
- Veggie Variation: You can add cauliflower, knol khol or any other veggies you prefer