Fenugreek Sprouts Chutney

Ingredients:

• Dried Fenugreek seeds – 2 Table spoon
• Tamarind – 1 Table spoon
• Black gram seeds – 1 Tea spoon
• Split channa dal - 1 Tea spoon
• Dried red chilies – 2
• Ginger – small piece
• Curry leaves – few
• Salt

 Method:

• Soak fenugreek seeds in water for about 6 to 12 hours, drain water, wash with fresh water and cover them with wet cloth. In between rinse them with fresh water twice a day. In 24 hours they start sprouting. In the second day the sprouts will be ready to use, so carefully wash the sprouts with fresh water by not breaking the tiny sprouts. Drain excess water and spread them in a clean plate and keep aside.
• Dry roast black gram seeds, split channa dal, curry leaves, and red chili. Fry till they are slightly brown in low flame. Turn off heat.
• To this add fenugreek sprouts; toss till they are slightly heated. Allow this to cool.
• Grind them with ginger, tamarind paste and salt.
• Serve with rice or idly or dosa.

Note:

• Since i have added tamarind and red chilis, this chutney had a good taste without that much bitterness. For kids we can add butter or ghee, my little one enjoyed this chutney with plain rice and unsalted butter.