Seasoned sprouts

There’s this encouraging fact about winter. The chill in the weather keeps your craving for spicy and piping hot food, rising with the temperature. After a sumptuous lunch and a much comfortable curled-up afternoon siesta, my stomach started talking to me – “Hungry, Hungry!” Unable to ignore the growls, I sprinted up for an evening snack. Luckily I had some steamed sprouts in stock, so I decided to add a touch of spice and relish it piping hot for my snack! Now you know why I call winter ‘encouraging’ 😉


  • 1 Green chilly – slit lengthwise
  • 2-3 pods of Garlic
  • 1 Onion chopped
  • 1 tsp ginger-garlic paste
  • ½ cup grated coconut
  • A few curry leaves
  • 1 tsp Mustard seeds
  • Salt and Pepper powder to taste
  • ½ tsp Jeera/Cumin seeds
  • 1 tsp coriander powder
  • Oil


For sprouting:

  • Rajmah/Red kidney beans – 1 tbsp
  • Moong/ Green gram – 1 tbsp
  • Ground nuts whole – 1/2 tbsp
  • Kala channa/Brown chick peas – 1/2 tbsp
  • Small brown black-eyed beans/Lal chawli – 1 tbsp
  • Soya Bean – 1/2 tbsp


  • Wash and soak in water over night all the ingredients for sprouting. Drain off the water in the morning and let it stand for at least 6 hours to sprout.
  • Steam the sprouts and steam the sprouted beans and keep aside.
  • Heat oil in a pan, when hot add mustard seeds and when it splutters add cumin seeds, garlic, green chilli and curry leaves. Sauté well and add ginger-garlic paste and onion chopped.
  • When the onion turns pinkish, add coriander powder, salt and pepper powder. Mix well.
  • Add the sprouts and toss.
  • Now add the grated coconut and put off flame.
  • Stir gently and garnish with coriander leaves.
  • Serve as an evening snack or as an accompaniment with a main meal.

Preparation Time: 25 minutes

Serves: 4

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