Kerala Sardine curry( Chala Mullagha Curry)

Overview

Sardines are a very common fish found in Kerala. Best source of omega 3 fats so very good for your heart. A traditional Kerala dish where the spiciness from the red chilly powder compliments the sour taste from the Kerala tamarind.

Sardine Curry

Ingredients

Sardines - 1 pound
Red onion - one thin sliced
Ginger - 3 inch piece thin sliced
Green chilly - 6 - split in center
Curry leaves 2 sprigs
Kerala tamarind( Kodam Pulli) - 4 slices
Mustard seeds - 1 teaspoon
Fenugreek seeds - 1/2 teaspoon
Red chilly powder - 3 teaspoons
Turmeric - 1/4 teaspoon
Olive oil 3 tablespoons
Salt to taste

Steps
1. Wash the Kerala tamarind and soak in warm water.

2. Clean the fish with salt and lime juice and then wash is several changes of water. Make diagonal gashes on the sides of the fish and keep aside.

3. Heat oil in a pan. When the pan gets hot add the mustard seeds and fenugreek seeds. when the seeds splutter add the sliced onions, ginger, green chillies and curry leaves to it and saute few minutes.

4. Add chilly powder and turmeric to the oil mixture and saute few more minutes. Add the tamarind with the water to this. Add one more cup of water and salt. Mix well and bring this to a boil. Add the prepared fish to this. Simmer and cook for about 10 minutes covered.

5. Remove lid and let the gravy thicken a little bit. Turn off heat.

Serve hot with rice.

Dry Pepper Chicken

Overview
A unique chicken curry made just with black pepper powder. Fresh ground black pepper does make a big difference for this dish since that is the main spice used for this dish. This dry chicken curry goes well with rice or chapati.

Dry Pepper Chicken

Ingredients

Chicken with bones - 1 pound

Red Onion - 1 large - thin sliced

Ginger - 2 inch piece - thin sliced

Garlic cloves - 4 - 6 - thin sliced

Curry leaves - 2 sprigs

Black pepper powder - 1 tablespoon

Turmeric - 1/4 teaspoon

Salt to taste

Olive oil - 3 tablespoons

Steps

1. Skin and cut the chicken pieces into bite size pieces. Clean and keep aside.

2. Heat oil in a pan. When the oil gets hot add the sliced onions, garlic and curry leaves. Saute till the onions are light brown. Add the pepper powder and turmeric powder mix well.

3. Add the prepared chicken pieces to this. Mix well. Add salt and cook covered in low heat for about 20 - 30 minutes. Keep stirring every 10 minutes.

4. Remove lid and stir till all the liquid has evaporated.

Serve hot with rice or chapati

Collard Greens

Overview
In this recipe fresh collard greens are cooked with onions. garlic and red chilly pepper flakes. Very healthy and nutritious side dish that goes well with any meat dish and even rice and curries. Collard greens are good source of vitamin c, soluble fiber, multiple nutrients with potent anti cancer  properties. So do try to include collard greens in your diet.

Collard Greens

Ingredients
Collard greens - a bunch about 2 pounds
Red onion - 1 medium size - finely chopped
Garlic cloves - 6 - 8 - finely chopper
Red pepper flakes - 2 teaspoon
Turmeric - 1/4 teaspoon
Olive oil - 3 tablespoons
Salt to taste

Steps
1. Pre washed , chopped collard greens are available at supermarket - a great help. If using whole fresh collard green make sure they are rinsed well in plenty of water and then finely chopped.

2. Put all the chopped collard greens in a cooker with 1 cup water and cook till one whistle. Keep aside

3. Heat oil in pan. When the oil gets hot add the finely chopped onions and garlic. Saute till the onions are light brown. Add the red pepper flakes and turmeric to this saute few more minutes.

4. Add the collard greens to it along with salt. Mix well. Keep stirring till all liquid has evaporated.

Serve hot with any meat dish or rice and chapati

Stir Fried Green Beans (Beans Muzhekuparutti)

Overview

This stir fried green beans has very unique texture and flavor which comes from the fresh coconut chips added to it. A french cut frozen green beans can be used for this. Red pepper flakes gives the spiciness to this dish. Goes very well as side dish with rice and curries or chapatti's. A very easy side dish ready in few minutes.

Green Beans Stir Fry

Ingredients

French cut green beans(frozen) - 1 lb

Half a medium size onion thin sliced

Garlic cloves - 4 thin sliced

Curry leaves -  2 sprigs

Coconut chips - 1/4 cup

Red crushed pepper flakes 2 teaspoon

Turmeric - 1/4 teaspoon

Salt to taste

Olive oil - 3 tablespoons

Steps

1.  Heat oil in a pan. When the oil gets hot add the thin sliced onion and garlic to it. 

2. Saute till the onions are light brown. Add the turmeric and red pepper flakes to it. Saute few minutes and add the curry leaves. 

3. Add the frozen green beans, salt and the coconut chips to the sauteed onion garlic mixture and mix well. Cover with lid and cook for about 8 - 10 minutes, stirring occasionally till the beans are cooked well and all liquid evaporated.

Serve hot with rice or Chapati.

Grilled Chicken

Overview
Grilled chicken breast tenderloins with steamed vegetables and avocado slices makes a perfect nutritious and healthy meal. Marinate chicken for about 2 - 4 hours to get the ginger garlic flavor. Green tomato chutney goes well with this grilled chicken.

Grilled Chicken

Ingredients
Chicken tenderloins  marinated
Ginger pieces 2 inch piece finely chopped
Garlic cloves 4 finely chopped
Cilantro a bunch finely chopped
Olive oil 3 tablespoons
Salt  to taste
Balsamic vinegar 2 tablespoon
Soya sauce 2 tablespoon

Steps
1. Marinate the chicken tenderloins in a marinate made of  finely chopped ginger, garlic, cilantro, balsamic vinegar, soya sauce, salt and olive oil. Keep marinated in refrigerator for about 2 - 4 hours.

2. Heat up the grill and grill the chicken pieces for about 3- 4 minutes on each side.

Serve hot with steamed vegetables, lemon wedges and avocado slices.

Green Tomato Chutney

Overview
Sweet and tangy chutney made with fresh green tomatoes.  The asafoetida powder mixed with the ginger garlic and green chillies gives this chutney an Indian touch. Can been used as a condiment on hot dogs and burgers too.  In India this chutney is served with rice and chapatis.

Green Tomato Chutney

Ingredients
Finely chopped green tomatoes - 2 cups
Green Chilly 4 finely chopped
Ginger 2 inch piece finely chopped
Garlic 3 cloves finely chopped
Curry leaves - 2 sprigs
Asafoetida powder 1 teaspoon
Turmeric powder - 1/4 teaspoon
Vinegar - 2 tablespoon
Brown sugar - 1 tablespoon
Mustard seeds - 1 teaspoon
Cumin seeds - 1/2 teaspoon
Whole red chilly - 2 broken into pieces
Oil - 3 tablespoons

Steps
1. Finely chop the green tomatoes and keep aside

2. Heat the oil in a pan. When the oil gets hot add the asafoetida powder to it and then the mustard seeds and cumin seeds. when the seeds splutter add the dry red chilly pieces to it and saute.

3. Add the finely chopped ginger, garlic, green chillies and curry leaves to the oil and saute few minutes. Add the chopped tomatoes salt, vinegar and brown sugar to this . Mix well cover the lid and cook on low flame for about ten minutes. Turn off heat

4. Let it cool and serve with rice or chapati or on top of hot dog or burgers.

Shrimp Fry

Overview
This Shrimp fry is a Kerala specialty. Shrimps are cooked in Kerala tamarind(Kodampulli) and then sauteed dry. This dish goes very well with plain  or fried rice. Coconut chips are traditionally used with this dish and is optional but it does add a special texture to this dish. The sour taste from the tamarind mixed with the ginger and red chilly gives this dish a very unique taste.

Shrimp Fry

Ingredients
Shrimp large - about 30
Red Onions - 1 large thin sliced(divide in to 2 )
Ginger - 3 inch piece thin sliced (divide in to 2 )
Green chilly split in center 4
Curry leaves - 3 sprigs
Garlic - 3 cloves thin sliced
Chilly powder - 1 teaspoon
Coriander powder - 2 teaspoon
Black pepper powder - 1/2 teaspoon
Turmeric - 1/2 teaspoon
Kerala Tamarind( Kodampulli) - 4 slices
Coconut chips - optional - 1/4 cup
Salt to taste
Olive oil - 4 tablespoons

Steps
1.Clean and devein the shrimp and cook with Kerala tamarind, half of the sliced ginger, half of the sliced red onions, green chillies and one sprig of curry leaves. Add salt, turmeric, half teaspoon chilly powder and one cup water. Cook till the shrimp is done. About 5 - 7 minutes. Make sure shrimp is not overcooked. Keep aside.

2. In another pan heat the oil. When the pan gets hot add the remaining sliced red onion, ginger , garlic and curry leaves. saute till the onions are light brown. Add the chilly powder, coriander powder and black pepper powder to this. Saute few minutes.

3. Add the cooked shrimp to the oil mixture along with coconut chips if using. Mix well and keep stirring till all the liquid has evaporated.

Serve hot with rice.

Peanut Chutney

Overview
This Chutney goes very well with Idly or Dosa. You can make it as spicy as you like. Fresh roasted peanuts is ground with red whole chillies and tamarind. This chutney can be used as a dipping sauce too.

Peanut Chutney

Ingredients
Roasted Peanuts - 1 cup
Tamarind the size of a walnut
Whole red chilly 5 - 7
Salt to taste

To Garnish
Mustard seeds - 1/2 teaspoon
Whole red chilly - 2 broken to pieces
Curry leaves - 2 sprigs
Olive oil - 2 tablespoons

Steps
1. Soak the tamarind in warm water and squeeze out the pulp.

2. In a blender add the peanuts red chilly and tamarind and make a smooth paste adding salt and water as needed. Transfer to a serving dish and keep aside

3. In another pan heat 2 tablespoons of oil in pan. When the oil gets hot add the mustard seeds. Once the seeds splutter add the broken pieces of red chilly and curry leaves. Turn of the heat and add this to the prepared chutney.

Serve this chutney with Idly or Dosa

Dal with Drumsticks, Mangoes and Coconut

Overview
This is one of my favorite dish my mom use to make. Drumsticks mixed with Dal and fresh green mangoes gives this dish a very unique taste. The sour taste of mangoes mixed with the Dal and coconut makes this dish very flavourful. Since fresh drumsticks are hard to find here I have used frozen ones and it comes out very well with the frozen ones too. Goes very well with plain rice or chapatti's.

Dal with Drumsticks, Mangoes and Coconut

Dal Garnish Items

Ingredients

Split pea or toor Dal - 1 cup
Frozen drumsticks - 12 oz
Fresh green mangoes cut into pieces - 1 cup
Fresh grated coconut - 1 cup
Turmeric - 1/2 teaspoon
Red Chilly powder - 1 tablespoon
Olive oil - 3 tablespoons
Salt to taste

For Garnish
Mustard seeds - 1 teaspoon
Cumin seeds - 1 teaspoon
Fenugreek seeds - 1/2 teaspoon
Red whole chillies - 4 broken into pieces
Curry leaves - 3 sprigs

Steps
1. Wash and cook the Dal in 2 cups water in a pressure cooker till 2 whistles or till the Dal is cooked well    ( should be able to mash it). Add the mango pieces to this and cook till the mangoes are soft about 6 minutes.

2. Cook the drumsticks with 1 cup water till it is cooked well. Add the cooked drumsticks to the Dal mango mixture. Add salt and 1/4 teaspoon turmeric and bring it to a boil, Turn off heat and keep aside.

3. In a blender grate the fresh grated coconut with 1/4 teaspoon turmeric and 1 tablespoon red chilly powder. Make a smooth paste.

4. Add the ground coconut mixture to the Dal and bring it to a boil. Turn off heat

5. In another pan heat oil. When the oil gets hot add the mustard seeds. When the seeds splutter add the cumin and fenugreek seeds followed by the red chilly pieces and curry leaves. Saute few minutes and pour this garnish over the prepared Dal.

Serve hot with plain rice or chapatti's.

Horse Gram Curry (Muthira Ullathu)

Overview
Horse Gram is a very nutritious legume  rich in protein, iron and fibre. It looks kind of like lentils but smaller. This is a very common dry dish of Kerala made with fresh grated coconuts. Goes well as a side dish with rice and curries.

Horse Gram Curry

Ingredients

Horse Gram - 1 cup
Red onion 1/2 medium finely chopped
Garlic cloves - 6 - 8 finely chopped
Turmeric - 1/2 teaspoon
Red Chilly powder - 1 teaspoon
Fresh grated coconut - 3/4 cup
Curry leaves - 3 sprigs
Olive oil - 3 tablespoons
Salt to taste

Steps
1. Wash the horse gram in several changes of water and cook in a pressure cooker with 2 cups water till you hear two whistles. Turn off heat and keep aside

2. Heat oil in pan. When the oil gets hot add the finely chopped red onions and garlic. Saute till the onions are light brown.

3. Add the red chilly powder and turmeric. Saute few more minutes and add the curry leaves. When the curry leaves are fried add the fresh grated coconut and mix well.

4. Add the cooked horse gram to this with salt and mix well. Keep stirring till all the liquids has evaporated.

Serve hot with rice and curries.

Lemon Curry (Naranga Curry)

Overview
Lemons mixed with shallots, ginger, green chillies and tamarind gives this dish a tangy and spicy flavor. This dish is used as condiment like pickles with rice and other curries. Traditionally served in Kerala with vegetarian feasts.

Lemon Curry

Ingredients
Lemons - 3 medium size  - thin sliced
Shallots - about 10 - finely chopped
Green chillies - 10 finely chopped
Ginger - 3 inch piece - finely chopped
Curry leaves - 3 sprigs
Mustard seeds - 1 teaspoon
Red chilly powder - 2 teaspoon
Fenugreek seeds- 1 teaspoon
Asafoetida powder - 1 teaspoon
Whole red chilly broken to pieces - 3
Tamarind  - size of a lemon
Turmeric - 1/2 teaspoon
Brown sugar - 2 - 3 tablespoons
Salt to taste
Oil - 3 teaspoon

Steps
1. Dry roast the fenugreek seeds and grind it to make smooth powder.

2. Soak the tamarind in warm water and squeeze out the pulp

2. Clean and cut the lemons into small thin slices.

3. Marinate the lemon slices in salt and turmeric for 1 - 4 hours

4. Heat oil in  pan. When the oil gets hot add the mustard seeds when the seeds splutter add the broken red chilly pieces and curry leaves saute few minutes and add the finely chopped shallots, ginger, green chillies and curry leaves and saute till the onions are soft.

4. Add the tamarind pulp and chilly powder to this. Bring this to a boil adjust salt as needed. Add the brown sugar and the prepared lemons to this and bring this to a boil. Turn off the heat.

Let it cool and serve at room temperature with rice and other curries.

Shrimp Molee

Overview
Traditional Kerala dish usually made with fish. Here I have used shrimp but any kind of fleshy fish can be used for this dish. Made with coconut milk and tomatoes this dish has unique taste and goes well withe plain rice or the Kerala appams.

Shrimp Molee

Ingredients
Shrimp large - 2 pounds
Red Onion - 1 large - thin sliced
Ginger - 3 inch piece - thin sliced
Green chillies - 8 - 10 - split in center
Plum tomatoes 3 - cut into thick slices
Curry leaves - 3 sprigs
Turmeric - 1/2 teaspoons
Red Chilly powder - 2 teaspoon
Fresh grated coconut for coconut milk - 1 1/2 cup
Cloves - 4
Cardamom - 2
Cinnamon - 1 2 inch piece
Whole black peppers - 1/2 teaspoon
Fennel seeds - 1 teaspoon
Salt to taste
Olive oil - 4 tablespoons

Steps
1. Grind the fresh grated coconut in one cup warm water in a blender and squeeze out thee the coconut milk - 1 cup thick first milk(squeezed first time) and 1 cup second milk( squeezed second time)

2. Peel clean and devein the shrimp and keep aside.

3. Heat oil in pan. When the oil gets hot add the dry spices( cinnamon, cardamon, black pepper fennel seeds and cloves) to it  and saute few minutes and then add the the sliced onions, ginger, green chillies and curry leaves to the oil. Saute till the onions are soft.

4. Add the red chilly powder and turmeric to the sauteed onion mixture and saute few minutes. Add the second coconut milk to this with shrimp and salt. Bring it to a boil and simmer and cook till the shrimp is cooked. Do not overcook the shrimp.

5. Add the thick sliced tomatoes and the first coconut milk and bring it to a boil. turn of the heat .

Serve hot with plain rice or appams

Pork Vindaloo

Overview.
This is a traditional dish from Goa India. This is a dish of Portuguese ancestry Vindaloo got its original name from two of its main seasonings Vinho(vinegar) and alhos(garlic).This dish is flavored with chillies garlic, ginger and vinegar and is spicy and tangy at the same time. I used Pork chops with bones for this recipe

Pork Vindaloo

Ingredients
Pork chops 4 - about 2 pounds
Red Onion  2 medium ones thin sliced
Vinegar - about 3 - 4 tablespoons
Olive oil - 4 tablespoon
Curry leaves - 3 sprigs
Salt to taste
To grind for the masala paste
Vinegar
Garlic  6 - 8 cloves
Ginger 3 inch pieces
Whole dry red chillies - 5
Whole Black pepper - 1  teaspoon
Turmeric - 1/2 teaspoon
Cinnamon -  2 inch piece
Cloves - 4
Cardamom - 2
Fennel seeds - 1 teaspoon
Coriander seeds - 3 tablespoons

Steps
1. Chop the pork to bite size pieces with the bones. Wash in water and drain in a colander.

2. Grind all the ingredients for the masala paste in a blender and keep aside.

2. Heat oil in a pan. Add the sliced onions and curry leaves. When the onions become golden brown add the ground masala paste to it and saute till the oil separates.

3. Add the chopped pork salt vinegar to the sauteed masala and mix well. Bring it to a boil. Simmer cover lid and  cook for about 25 - 35 minutes on low heat till the pork is cooked well.

Serve hot with plain rice.

Pasta with Chipotle flavored Chicken Sausage

Overview
Tri color cork screw pasta mixed with chipotle flavored chicken sausage and tomatoes, onion, garlic and green pepper. I wanted to try to make some dish with the chipotle flavored chicken sausage I found at my grocery store. This sausage goes very well with the pasta.

Ingredients
Tri color Cork screw pasta - 1 pound
Grape tomatoes - 1 1/2 cups chopped length wise
Garlic - 6 cloves finely chopped
Red Onion - 1 large - sliced length wise
Red pepper flakes - 1/2 teaspoon
Dry basil leaves - 1 teaspoon
Chipotle flavored Chicken Sausage - 5 links
Green Bell pepper  - 1 large - thin sliced
Olive oil 4 tablespoons
Salt to taste

Steps
1.  Slice the chipotle flavored chicken sausages into thin rounds and brown them in a pan and keep them aside.

2. Cook the cork screww pasta in water with salt drain and keep aside. Add a tablespoon of olive oil and mix well to prevent the pasta from sticking.

3. Heat 3 tablespoons of olive oil in pan. When the oil gets hot add the sliced onions and garlic to it. Saute till the onions are light brown.

4. Add pepper flakes to it and saute few minutes. Add the sliced grape tomatoes to this a teaspoon of salt mix well simmer. Cover with lid and cook till the tomatoes are cooked well. Add the bell peppers and sausages to this and mix well. Saute few more minutes till the green peppers are just cooked.

5. Add the cooked pasta to this along with the dry basil. Mix well. Turn off the heat.

Serve hot.

Watermelon Salad

Overview
Watermelon salad is a good summer treat. I scoop out the watermelon with melon scooper you may also cut the watermelon into bite size chunks but using the melon scooper does give this salad an elegant look. Fresh mint leaves combined with honey, lemon juice and balsamic vinegar gives this salad a unique taste

Watermelon Salad

Ingredients
3 cusps of seedless watermelon balls or chunks
Balsamic vinegar  - 2 tablespoons
Lemon juice - 2 tablespoons
Honey  - 2 tablespoons
Mint leaves finely chopped  - 2 tablespoons
Salt to taste

Steps
1. Put all the salad dressing ingredients in a bottle and shake well till  all the ingredients are mixed well.

2. Pout over the Watermelon balls and serve chilled.

Puri with Potato Curry

Overview

Puri's are deep fried Indian flat breads made with whole wheat flour.  Puri is commonly served for breakfast or snack time with vegetarian or non vegetarian curries accompanied by Indian pickles. I usually serve Puri for breakfast with potato curry. This is very simple potato curry recipe that I got from my mother. My Boys love this Potato Curry with Puri.

Puri with Potatoes

Ingredients for Puri
Whole wheat flour - 1 cups
Salt  to taste
Water to make the dough
Oil to deep fry the puri

Steps to make Puri

1. Add salt about 1/4 teaspoon to the wheat flour and mix well.


2. Add water little at a time to the flour mixture and mix well.

3. Knead the dough well ill is smooth. Cover with a wet clean kitchen towel and keep aside for about an hour.

4. Take small marble size dough balls and dip it in the flour and roll it to make round Puri's. You should not roll the Puri too thin. If it is too thin it will not fluff up well.

5. Heat oil in a pan to deep fry the Puri's. When the oil gets hot add one rolled Puri at a time to the hot oil. When the bubbles start to come on one side turn over the Puri in the oil and gently press the Puri with a spoon in the oil to make it fluff up.

6. Brown both sides and take it out from oil . Let it drain in colander.


Serve hot with potato curry.  Makes about 15 Puri's

Ingredients for Potato curry
4 medium size potatoes peeled and diced
Red Onion  - 1 large chopped into chunks
Green chilly - 4 cut length wise
Ginger 2 inch piece cut length wise
Curry leaves - 3 sprigs
Turmeric - 1/2 teaspoon
Olive oil - 3 tablespoons
Mustard seeds - 1 teaspoon
Whole Dry red Chilly 2 - broken into pieces
Salt to taste

Steps for Potato Curry
1. Peel the potatoes and dice them to bite size cubes and keep immersed in water.

2. In a pressure cooker add the chopped onions, ginger, green chilly, 2 sprigs curry leaves, turmeric , salt and diced potatoes. Add half cup water and mix well. Cook till one whistle. Turn off heat and set it aside.

3. Heat oil in a pan. When the oil gets hot add the mustard seeds. When the seeds splutter add the Red dry chilly pieces and curry leaves to it and saute. Add the cooked potato mixture to this and mix well. When the gravy is thick turn off the heat.

Serve hot with Puri.

Orange Peel Achar

Overview
Pickle or Achar made with Orange peel has a very nice aroma and flavor. As this pickle ages the orange peel absorbs the vinegar, salt, garlic and ginger and becomes more and more flavorful. I use thick orange peel from Florida oranges to make this pickle.

Orange Peel Achar

Ingredients
Washed diced orange peel - 1 cup
Garlic finely chopped - 6 - 8 cloves
Ginger 2 inch piece finely chopped
Curry leaves - 3 sprigs
Chilly Powder - 2 tablespoon
Fenugreek seeds -  tablesppon
Mustard seeds - 1 teaspoon
Asafoetida powder - 1/2 teaspoon
Turmeric powder - 1/4 teaspoon
White Vinegar - 1/2 Cup
Salt to taste
Oil - 3 tablespoon

Steps
1. Wash the Orange peel well and dry it with a paper towel. Then dice the peel to small bite size pieces.

2. Marinate the Orange peel with Vinegar, salt and turmeric and keep it for 1 - 4 hours.

3. Dry roast the fenugreek seeds and grind it to a smooth powder and keep aside.

3. Heat oil in pan. When the oil gets hot add the mustard seeds. When the seeds splutter add the chopped garlic and ginger to it and saute for about 3 minutes.

4. Add the curry leaves and chilly powder to this and saute for few more minutes.

5. Add the marinated Orange peel with the vinegar to this. Add the feungreek powder and asafoetida powder to this and mix well. Adjust salt and vinegar as needed and mix well. Turn off heat and store it in clean bottle.

Germinated Green Kadala Curry

Overview
Green kadala are small green chick pea which has been germinated here to increase its nutritional value. This is a dry curry that goes well as a side dish with chapati or rice. Germinated Green kadala can also be used in salads.

Ingredients
Green small chick pea dry - 1 cup
Red Onion - 1 finely chopped
Garlic 6 cloves finely chopped
Ginger 2 inch piece finely chopped
Curry leaves - 2 sprigs
Coriander seeds - 2 tablespoons
Chilly powder - 1/2 teaspoon
Whole black pepper - 1/2 teaspoon
Cumin - 1/2 teaspoon.
Turmeric - 1/4 teaspoon
Salt to taste
Olive oil - 3 tablespoons

Steps
1. Soak the chick pea is plenty of water overnight.

2. Tie the chick pea loosely in a moist cheese cloth and keep in a dry dark place to germinate ( overnight).

3. Cook the germinated chick pea with 1/2 cup water in a pressure cooker till one whistle. Add salt and turmeric and let it boil. Turn off heat and keep it aside.

4. In another pan dry roast the coriander seeds, black pepper and cumin and grind it to a smooth powder.

5. Heat oil in a pan. when the oil gets hot add the finely chopped red onions, garlic and ginger to it.

6. Saute till the onions are slight brown. Add the ground coriander, black pepper and cumin to this along with chilly powder. Saute few minutes and then add the curry leaves. Saute few more minutes and then add the cooked germinated chick pea to this. Saute well.

7. Keep sauteing till all the liquid has evaporated.

Serve hot as a side dish with plain rice or chapati.