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2 cups - sprouted green gram (soak green gram overnight, drain, tie them up in a muslin cloth for another 12-14 hrs for them to sprout)
1/4 tsp - black
1 tsp - split black gram
Dried red chillies
(or as per taste)
2-3 tbsp - grated
(use frozen if you like - you can increase or decrease the quantity as per taste)
Salt to taste
How to Make Payaru Sundal
Steam the sprouts for 1-2 minutes or pressure cook if you like it to be cooked well.
Temper the mustard seeds in the oil. Once they start spluttering, add the split gram and red chillies.
Once they start browning, add the coconut and saute for 1 minute or so until the rawness of the coconut disappears.
Switch off the burners and then after a minute or so, add the sprouts and give it a quick toss along with salt until blended. Serve.
Recipe courtesy: http://chefinyou.com/
Bawarchi of the Week
Shruti J is an experimental cook and blogger who loves to adapt new versions of old recipes.