Showing posts with label Sorghum. Show all posts
Showing posts with label Sorghum. Show all posts

Wednesday, July 7, 2010

Sprouted Sorghum and onion masala

Tried and tasted by Nivedita 
Hi All,
One more recipe from North Karnataka. A very healthy, nutritious and tasty food and tastes different. My mother used to make this when we were in school. But I do not know when we stopped eating this or when mom stopped making this.

Last week when I brought  Jowar or Sorghum to make flour (in flour mill). I remembered this recipe and thought of trying with very little quantity. I was not sure, whether I will like it now or not.
But, the taste was so good that I have decided to sprout the sorghum again and try it in salads or curry.
Here is the recipe for Sprouted Sorghum and onion Masala :
To sprout :
Sorghum - 1 cup
Wash the Sorghum and soak it in 3 cups of water for 24 hours.
Drain the water, wash it 2 times with fresh water. 
Tie in a muslin or cotton cloth for 12 hours. Open and check whether its sprouted or not, If not, tie it and keep it for another 8 to 10 hours.
Sprouting time depends on the weather. In cold weather, it takes more time than in hot weather. 

Ingredients :
Boiled Sprouted Sorghum - 1 cup
(Add 2 cups of water to the sprout and keep in a cooker to give 2 whistles. Let it cool and drain the water in a bowl to use it later.)
Onion - 1 big, cleaned, chopped into cubes
Oil - 2 tsp
Mustard seeds - 1 tsp
Curry leaves - 10 to 12, cleaned and chopped finely
Salt to taste
Red chilly powder - 1 tsp
or green chilly - 1 finely chopped
Turmeric powder - a pinch
Lime juice - 1 tbsp
Fresh coriander - 1 tbsp, finely chopped
Heat oil in a kadai. Add mustard seeds. When splutter add curry leaves and onion. Fry till onion changes its color. (Now add green chilly if you are using it). Or add red chilly powder, turmeric powder and salt. Mix it properly. Add the boiled water about 1/8 cup. Cook for a minute. Add the boiled sorghum. Cover and cook it for 2 minutes. Remove the lid add lime juice and fresh coriander. Mix it and remove from the Fire. 
You can use fresh coriander also.
Serve it with chapati or rice or even puri!!

I would love to thank Nithu of  Nithu's Kitchen, who made me to feel happy and proud of myself by taking my interview and posting in her blog.
Check out my  interview  in her blog and enjoy her unique recipes too.
Sending this to 

Keep Smiling,

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