Ingredients

• 1 cup - shallots
• 2 medium - tomatoes
• 1/2 cup - sprouted fenugreek seeds
• 1 tsp - red chilli powder |1 tsp -| coriander powder
• 1/4 tsp - cumin seed powder
• 1/4 tsp - pepper powder
• enough salt.
• 1/4 cup - gingili oil
• 1/4 tsp - mustard seed
• 1/4 tsp - urad dal
• 1/4 tsp - cumin seeds
• Lemon size tamarind

How to Make Sprouted Methi N Onion Gravy-Vethaya Kuzhambu

• Grind half of the sprouted fenugreek seeds a bit coarsely.
• Add a cup of hot water to the lemon size tamarind piece and extract juice from the tamarind.
• Add the red chilli powder, coriander powder, cumin seed powder, pepper powder and enough salt.
• Cut the shallots and tomato as small pieces.
• Heat 1/4 cup of gingili oil and add the mustard seed, urad dal and cumin seeds. Let them splutter.
• Now, add the shallot pieces, curry leaves and tomato pieces.
• Stir them until the shallots turns translucent.
• Add the rest of the sprouted fenugreek as well as grounded sprouted fenugreek seeds. Let them shrink.
• Add the spiced tamarind juice to the onion and cook until the oil separates.
• Serve them with hot rice, idlis and dosa.
• Recipe courtesy: Priya Easy N Tasty Recipes