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You are here: Home / Chapati Side-dish / Moong Sprouts & Potato Curry / Kurma

Moong Sprouts & Potato Curry / Kurma

June 24, 2014 By Preeti Tamilarasan 1 Comment

Moong Sprouts & Potato Curry

Moong Bean Sprouts & Potato Curry, a flavorful coconut based curry made with fresh ground masala. This is very healthy and nutritious curry since we have used Sprouts here. I like to add Potato in coconut based curries which improves its flavor. Try adding other root vegetables like Nookal, Carrot to make it more healthy. Lets check the recipe,

5 from 1 reviews
Moong Sprouts & Potato Curry
 
Print
Prep time
10 mins
Cook time
20 mins
Total time
30 mins
 
a flavorful coconut based curry made with fresh ground masala.
Author: Preeti Tamilarasan
Recipe type: Main
Cuisine: south indian
Serves: 3
Ingredients
  • To Grind :
  • 2 medium sized onions – chopped
  • 1 small tomato – chopped
  • ¼ cup chopped coconut
  • 10 curry leaves
  • 1 tsp oil
  • ½ tbsp ginger-garlic paste
  • 1 tbsp coriander powder
  • 1 tsp mustard seeds
  • For Curry :
  • ½ cup diced potato cubes
  • ¾ cup moong sprouts
  • ½ tsp turmeric powder
  • 3 tsp sambar powder (or) 1 tsp red chili powder
  • asofoetida – a pinch
  • salt to taste
  • 1 tsp mustard seeds
  • 10 curry leaves
Instructions
  1. Please check the instructions below.
3.5.3208

How to prepare Moong Sprouts Curry

To Prepare Masala Paste :
  • Heat 1 tsp oil in a pan and temper mustard seeds. Add chopped onions and curry leaves. Saute a while. Add chopped coconut and tomatoes. Fry for 2 mins on low flame. Remove from the heat and allow to cool.
  • Grind it in a mixer along with ginger-garlic paste and coriander powder to smooth paste. Add 1 tbsp water while grinding. Keep it aside.
To Prepare Curry / Kurma :
  • Heat 1 or 2 tsp oil in a pressure cooker. Temper mustard seeds and curry leaves. Add sprouts and potato cubes. Fry for a min on low flame.
  • Add turmeric powder, asofoetida and fry for another 2 mins. Now, add masala paste and stir well. Add 3-4 cup water and sambar powder.

 

  • Mix well everything. Add salt to taste and close the lid. Pressure cook for 3-4 whistles. Serve with rice or roti.
Notes :
  • You can try this curry with any sprouts. I have already shared Kollu Sprouts Curry with different combination of ingredients.
Moong Sprouts & Potato Curry / Kurma

You May Also Like :

Soya Beans & Lima Beans Curry (Butter Beans Kuzhambu) – South Indian Style Kollu Nookal Kurma KuzhambuKollu – Nookal Kurma Kuzhambu Palakkai (JackFruit or Kathal) Kuzhambu Palak Chole Masala / Spinach & Chickpeas Curry Amaranths & Toor Dhal Curry (SiruKeerai Kuzhambu) – Pressure cooker

Filed Under: Chapati Side-dish, Curry Varieties, Vegan Recipes Tagged With: Indian Curries, Kuzhambu Recipes, Potato, Pressure Cooker Recipes, Pulses and Lentils, South Indian Curries, Sprouts, Vegetable Curry

Comments

  1. Kalpana Sareesh says

    June 25, 2014 at 5:33 am

    simple but flavorful looking curry

    Reply

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