Sprouted Methi Coconut Milk Kuzambu

Written by Ponnarasi

"A friend is one who walks in when the rest of the world walks out" - Walter Winchell

"Friendship is always a sweet responsibility, never an opportunity" - Kalil Gibran

"If you judge people, you have no time to love them" - Mother Teresa

"Grief can take care of itself but to get the full value of joy you must have somebody to divide with it" - Mark Twain

A friend is someone who knows the song in your heart and can sing it to you when you have forgotten the words.

When you speak everyone hears, friend listens to what you say, best friend listens to what you don't say.

A simple friend thinks the friendship over when you have an argument. A real friend knows that it is not a friendship until after you have had a fight.

Friendship is the golden thread that ties all the hearts together.

If all my friends were to jump off a bridge, I wouldn't follow...

                              I'd be at the bottom to catch them...

Strangers are just friends waiting to happen...

When I registered I just told in one line that I like friendship. I didn't even know about the guestbook then. Now, that I got so many friends, I wanted to write more about friendship; picked some quotes which I like very much. 

from       me        to           all my friends...

                                          and friends waiting to happen...

43 Comments

  1. vijayalakshmi mahalingam

    sugan i prepared this for today’s lunch.kuzhmabu is good in taste. i did as per ur steps but i added tomato. as u highlighted in the end like smell of methi,curry leaves, chunky onion & coconut milk are superb. i too felt the same…… gama gamanu irunthathu.why should we swtich off stove btw… while adding coconut milk & chilli. is there any reason? thanks for the receipe.sprouted methi is good idea

    1. Suganswami

      Thank you, Viji…Of course it is a very tasty kuzambu…If it boils more after adding coconut milk, it loses the flavour and taste…With regard to chilli, it loses the flavour, too.

  2. Valentine

    Done with my Sprouted methi puli kuzhambu. Sorry for not following your receipe. Seasoned with vadagam, shallots, garlic, drumstick, methi sprouts, tomato and asusual remaining items are same as we add for puli kuzhambu.

    Actually, i used to make Chettinad Puli kuzhambu. So, it tasted ultimate with the aroma of sprouted methi. It is simply superb…Again sorry for not following ur receipe. The idea was absolutely ur’s. Thanx suganswami. Next time will try ur receipe for sure as exactly u have mentioned.

  3. Valentine

    Suganswamy, Can we make any curry in this sprouted methi ? Have you ever tried anything rather than kuzhambu ? If you know, pls give me the receipe

    1. Suganswami

      Actually, I'm thinking like you Valentine…Will let you know if I get any idea…But, basically it needs tamarind because of its mild bitterness…

  4. shalinivenkatesh

    dear sugan

    had a small query. u have mentioned 8tsp of dhaniya powder in this recipe. wud it be too much in terms of dhaiya taste? and smell? or shall we add a lesser quantity?

    thnks

    1. Suganswami

      It will not be more, Shalini. You can adjust according to your taste, though. For other sprouts, there is a variation in recipe, will post it….

  5. abhimuthu

    Sugan,

    Different and great recipe. Thanks for sharing. I have not tried kulambu with methi sprouts, seeing your pictures I cant wait to try.
    I am not good in sprouting but will do keeping your tips in mind.
    I am sure with the combination of ingredients you listed and the pictures it would be very tasty. Will try and let you know.

  6. latha.mn

    Dear sugan,
    Very good healthy recipe. The other way of sprouting recently I came through one of the website, which nowadays I follow is:
    Soak methi, green gram etc etc for 6 to 8 hrs drain the water in a colander and keep the colander covered it will get sprouted very well.
    And I have heard of a method of keeping the sprouts in Hot cases but I dont know the exact procedure.

      1. Suganswami

        Usually it takes 3 or 4 days, I think, Viji… Actually Kavi told if we keep it in the oven or dishwasher it will sprout within overnight. But, it was different for me. It took sometime. U give it a try n let ppl know…

        1. Vijitha

          Ok Sugan.. Already soaked the methi yesterday .. waiting for it to sprout.. Will surely let u know my results..Very healthy recipe nah.. hu hu..VIJI

    1. Suganswami

      Thanks…You are informative,Latha…just covering it with any lid or tieing a cloth? hot case method is just soak, drain and keep…

      1. latha.mn

        sugan just cover the colader with a lid , to our climate it will take 1 day but shown like the pic 2 days , one more thing usually when the green gram or kabuli chana when it starts sprouting i keep them in a box and keep in fridge so that when i need i prepare by then it as been sprouted more

    1. Suganswami

      Thiya, hope u r from US. I've seen red, yellow and white coloured small onions in american stores…If u hv any Indian stores nearby, you can buy there, too…

  7. Vijitha

    Sugan I was thinking to ask you the same what Shan asked. Now i can make this. I have one more doubt. Can you explain how to make sprouts.. Can we use any cloth? I’m not clear in that. Can you please explain sugan?VIJI

  8. Ramya Ashok

    Sugan, coming off gud day by day.its very healthy one. as methi s gus for health, i always struggle to drink the methi soaked water.better i’ll try ths gravy once in a while.

    1. Suganswami

      Thank you, Ramya… We might eat the sprouts. But, unfortunately the nutrients will be totally gone when you end up. No doubt, the flavour of methi will be awesome. It's always good to eat the sprouts, just raw…

  9. shan

    Sugan…Really superb and mouthwatering kuzhambu. If u don’t mind i have one doubt…When tasting the methi while seasoning for sambar it will be like bitter. Can you tell me how it tastes like ? Also we’re adding tamarind paste irunthulum i’m very much curious to know how it tastes like.

    Once i watched in Sun TV the same kuzhambu in Paravai Muniamma’s Gramathu Samayal, by that time also i had the same doubt regarding kasappu…Clarify me, i wanted to try – shan

    1. Suganswami

      Thank you, Shan… It won't be bitter. You can just eat the sprouted methi raw. That's what the case in India. But, here it was little bitter when I had it raw. Not at all bitter in kuzhambu….you can confidently proceed…

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