Monday, April 4, 2016

Sorakkai / Lauki Kurma with Sprouted Vendayam (Methi/Fenugreek Seeds) ~ Day 85


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Preparation time: 10 minutes 
+
 Sprouting time for Fenugreek Seeds (3 days)
Cooking time: 20 Minutes
Serves: 4
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Ingredients:
  • Sorakkai / Lauki / Bottle Gourd /Opo squash - 1, large, peeled and cut into small cubes
  • Sprouted Methi / Fenugreek seeds - 1/2 cup
  • Mustard seeds - 1/2 tsp
  • Cumin seeds - 1/2 tsp
  • Green chili - 2, slit
  • Ginger - 1 tbsp, minced
  • Curry leaves - few
  • Sugar - 2 tsp (optional) to balance out the bitterness of the sprouts
  • Oil - 1 tbsp
  • Salt - to taste
  • Coriander leaves / cilantro - for garnishing

To grind:

  • Tomato -1, medium
  • Grated coconut - 2 tbsp
  • Cashews - 1 tbsp
  • Poppy seeds - 1/2 tbsp
  • Fennel seeds - 1 tsp
  • Green chili - 2
  • Cinnamon - 1/2-inch stick
  • Cloves - 3
  • Green Cardamom - 1



To make sprouts:  Soak 1/2 cup fenugreek seeds in enough water for 8 to 12 hours.  Drain and rinse using a colander. Keep it in the colander, covered with a wet kitchen towel for 3 days, rinsing once a day.  Once sprouted, refrigerate and use as needed.

Method:
  1. Soak cashews and poppy seeds in warm water for 10 minutes.
  2. Heat oil in a deep skillet / pan.  Splutter mustard and cumin seeds.  Add the green chili, ginger and curry leaves.
  3. Add the cubed sorakkai / lauki, sprouts, and turmeric powder.  Add enough water to cover the vegetable and cook until soft, over medium-low heat.
  4. Meanwhile, grind all the ingredients in the grind list to a smooth paste.
  5. Add the ground paste and salt.  Cook for 5 minutes, over low heat. 
  6. Remove from the heat and garnish with coriander leaves.
  7. Serve hot with chapati, roti or steamed rice.

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