Ingredients

• 100 gms - fenugreek (methi) seeds
• 2 tbsp - fresh grated coconut
• 2 tbsp - finely chopped coriander leaves
• 2 medium sized onions
• 4 green chillies
• 4 tbsp - oil
• ½ tsp - turmeric powder
• salt to taste

How to Make Sprouted Methichi Usal

• Clean and wash the fenugreek seeds.
• Soak the fenugreek seeds in sufficient water for 6-8 hours.
• Drain out the water and dry the fenugreek in a muslin cloth.
• llow to sprout. It takes about 3-5 days to get good sprouts.
• On the fifth day wash thoroughly.
• Finely chop the onions and green chillies.
• Fry on a low flame till the onions are pink in colour.
• Add turmeric powder and salt to taste. Mix well.
• Cover with a lid and cook on a low flame, stirring at regular intervals till the fenugreek is tender.
• Garnish with fresh grated coconut and finely chopped coriander leaves.
• Serve hot with dal and chapatti.