Sprouted fenugreek Curry / முளைக்கட்டிய வெந்தய குழம்பு

Sprouted fenugreek Curry 
முளைக்கட்டிய வெந்தய குழம்பு

Ingredients:

Sprouted Fenugreek (முளைக்கட்டிய வெந்தயம்) - 1/4 cup

Tamarind ( புளி) - a small lemon size

Tomato ( தக்காளி) - 1 

Small onion ( சின்ன வெங்காயம்) - 7 to 8
Garlic ( பூண்டு) - 4 cloves

Sambar powder ( சாம்பர் / குழம்பு பொடி) - 1 tbsp

Turmeric powder ( மஞ்சள் தூள்) - 1/4 tsp

Curry leaves ( கறிவேப்பிலை) - 1 twig

Mustard seeds ( கடுகு) - 1/4 tsp

Sesame oil ( நல்லெண்ணெய்) - 2 tbsp

Salt to taste ( தேவைக்கேற்ற உப்பு)
Steps:
Extract juice from the soaked tamarind. Peel and slice garlic and onions. Finely chop the tomato.

Heat oil in a pan. Add the mustards and as it splutters throw in the sprouted fenugreek.Give a stir

Add curry leaves, followed by sliced onions, garlic and tomato. Toss well. 
After sauteeing for two minutes transfer to a pot. 

Let fenugreek, onions and rest are half cooked. 

Add tamarind juice, turmeric powder, sambar powder and salt. Let it boil on medium flame. Switch off the flame, transfer to serving bowl. Serve with hot steamed rice. Sesame oil is added to enhance the flavour.

My Notes: 

Fenugreek seeds are used as a seasoning in some Indian curries. But this recipe calls for as one of the ingredients. The benefits of fenugreek at its fullest. 

In another recipe of fenugreek curry, fenugreek is dry roasted, powdered and added to the curry. Also, coconut grounded to fine paste is added as a final ingredient. Coconut is used to remove the bitterness of fenugreek. 

But sprouted fenugreek is less bitter. Tamarind and tomato are sufficient to balance the taste. 

Soak fenugreek for 4 hours. Drain the water and leave it in a container. you can get the sprouts in 24 to 36 hours.