Sunday 1 December 2013

Instant Sprouted Fenugreek Pickle

Sprouting fenugreek seeds at home is not a difficult task, a bottle and soaked fenugreek seeds place in a dark place makes wonderful sprouts.Wat you need is more patience but not anything special for making these wonderful sprouts. After making many interesting dishes out of these sprouts,finally i finished them making this interesting instant version of pickle. Actually this pickle goes for an interesting preparation,both tamarind and jaggery are used in this pickle which sounds quite new for me. I picked this pickle for my cook book name pickles i bought during my last trip to India.

Coming to this instant pickle, they will get ready in very less time and they can be eaten immediately once you finished making this pickle,however i loved mine after a day. This mildly tangy,mildly sweet,mildly bitter pickle goes awesome as side dish with a bowl of hot steaming sambhar rice. Seriously i enjoyed thoroughly this instant pickle with methi theplas,yes this combo works wonder.This post goes  for the CC Challenge of the month.Sending to my own event Healthy Diet-Vegetarian Side dish guest hosted by Nandoos..

2cups Sprouted methi seeds
1no Tamarind  ball (medium sized soaked in quarter cup of warm water)
1/2cup Gingelly oil
1tsp Mustard seeds
1/2tsp Turmeric powder
1/4tsp Asafoetida powder
1tbsp Red chilly powder
2tbsp Jaggery (grated)

Extract the tamarind juice from the soaked tamarind, take care not to add more water, tamarind juice should be bit thick.

Heat the oil in a pan, let splutters the mustard seeds, add the sprouted fenugreek seeds, cook for few minutes.

Add the tamarind juice and all to cook in medium heat until they get partially cooked.

Add now the turmeric powder, asafoetida powder, cook again until the water gets evaporates.

Once the raw smell of the tamarind juice goes away, add the red chilly powder,salt and jaggery and mix well.

Cook for few minutes until the oil gets separates.

Put off the stove keep aside and let them cook completely.

Store this pickle in an air tightened bottle.

They stay prefect for a month in room temperature if conserved properly.

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