Methiye Sukke / Mulappicha Cherupayar Uluva Thoran (Konkani Recipe)

 Mulappicha cherupayar uluva thoran / Methiye sukke in konkani is a traditional Kochi GSB Konkani style sprouted green gram and sprouted fenugreek seeds dry stir fry adding a coarse mixture of spicy coconut masala. Methiye sukke / Konkani style sprouted green gram and sprouted fenugreek seeds stir fry goes well as a side dish with rice.

The following ingredients are needed to prepare Methiye Sukke / Mulappicha Cherupayar Uluva Thoran / Sprouted Green gram and Sprouted Fenugreek seeds Stir Fry.

Ingredients:
Green gram / Cherupayar.-1/2 cup
Fenugreek / Methi seeds.-1/ 2 cup
Kudampuli / Malabar tamarind.-a small piece
Grated coconut.-1 cup
Red chilly powder.-1 tsp
Turmeric powder. -1/4 tsp
Mustard seeds. -1/2tsp
Urad dal.-1/2 tsp
Dry red chilly.-2
Curry leaves.-few
Coconut oil.-2 tsp
Water.-as needed and Salt.-to taste 

 Instructions: 

1). Wash and soak green gram and fenugreek seeds in water in separate vessels for 6-8 hours. Put the soaked green gram and soaked fenugreek seeds in a colander to drain water from it. Then put them in a clean cloth and tie the cloth and keep it aside to sprout. After 1-2 days sprouts will appear on green gram and fenugreek seeds. Keep aside the sprouted green gram and sprouted fenugreek seeds.

2). In a mixing bowl add grated coconut, red chilly powder and turmeric powder. Gently mix them together using your hand and make a coarse mixture of the spicy coconut masala. Keep aside the spicy coconut masala.

Method:
1). Heat 2 tsp coconut oil in a wide bottom pan. Add urad dal and saute well. When urad dal start to change the colour splutter mustard seeds. Add dry red chilly broken pieces and a few curry leaves into the pan and saute in oil.

2). Add sprouted green gram and sprouted fenugreek seeds into the pan and saute on low flame.

3). Add required salt and a small piece of malabar tamarind into the pan. Malabar tamarind is known as dharambya sol in konkani and kudampuli in malayalam. Sprinkle little water and mix well. Cover the pan with a lid and cook the sprouted green gram and sprouted fenugreek seeds together on low flame until cooked. Saute well in between.

4). Add the spicy coconut masala mixture into the pan and mix with the cooked sprouts for 2-3 minutes on low flame.You can add a pinch of asafoetida / hing powder and mix everything well and make a dry stir fry. Switch off the flame.

Methiye Sukke / Konkani Style Mulappicha Cherupayar Uluva Thoran is ready to serve hot with rice and dal curry.