Sprouted Methi Pickle!
Posted by Subha Raghunath on 29/02/2016
Dry Methi seeds-1/2 cup or sprouted Methi seeds-2cups
Tamarind- lemon sized
Gingelly oil/nallennai-1/2 cup
Mustard seeds-1 tsp
Water-3/4th to one cup
Curry leaves-1 sprig
Turmeric powder-1/2 tsp
LG powder-1/2 tsp
Salt- as required
Red chilli powder- tbsp
Jaggery- 2 tbsp
Method :- Sprout dry methi seeds. Half cup of dry methi seeds will yield approx two cups of sprouted methi. Heat oil in a pan. Add M. seeds and add sprouted methi seeds. Stir quickly. Add curry leaves. Take tamarind extract adding water and allow it to cook in low heat. Stir occasionally. When the content is boiling, add haldi,LG powder. After twenty mins, you will notice, content reduced, oil absorbed and oil starts leaving the sides. Sprouted methi should have cooked well and raw tamarind smell should have gone. Add red chilly,salt and jaggery. This thokku will be in gojju consistency. Allow it to cool and store it. Can be used in rice/idly/dosa. Use in moderation! Diabetic friendly!
