To begin making Mixed Sprouts In Chettinad Masala Recipe, wash and pressure cook the mixed sprouts for 2 whistles using a pressure cooker and keep aside.
Turn off the heat after two whistles and allow the pressure to release naturally.
We have used the mixed sprouts containing green gram, horse gram, black chickpeas and cow peas. You can add any whole lentils of your choice.
Next, to prepare the chettinad masala heat oil in a small pan, add the black pepper corns, cumin, fennel and coriander seeds, saute until it gets roasted and turns aromatic.
Add the ginger, garlic and cook until the garlic turns a bit brown.
Add in the grated coconut and saute until the whole mixture turns brown and aromatic. Cool and grind it into a smooth paste using a mixer grinder and keep aside.
Heat sesame oil in a heavy bottomed pan on medium flame, add the cloves, green cardamom, bay leaf, cinnamon stick, fennel seeds and let it become fragrant.
Add in the sliced onions, a pinch of salt and saute until it turns golden brown. Add the slit green chilies, curry leaves and saute for a minute.
Add the chopped tomatoes and cook until it turns soft. Now, add in the prepared chettinad masala and saute until the whole mixture comes together and oil leaves the sides of the pan.
Add the boiled sprouts, garam masala, season with salt and let it simmer for 10 minutes. Occasionally stir in between. Once the whole curry becomes a little thick, switch off the heat and serve hot.