Mixed Sprouts and Potatoes in Coconut Gravy



Since I’ve already written about how I sprout my legumes early on and also droned about all the nutrition they provide in that same post, I shall hit straight to the recipe here.

Though this dish has a touch of Kerala in it, I can see many snooty Mallus turn their noses the other way when I say this goes well with Kerala appams of any kind. So, I’d suggest you try it and decide for yourself.  And of course if the appams don’t do it for you, you’ll always have the basmati rice with cumin or the good old Indian breads to fall back on. About that, rest assured  no one will deny :).


1 cup sprouted black channa (black chickpea)
1/2 cup sprouted green gram (whole moong dal)
1/2 cup sprouted Red Chori/ Azuki Beans
1 cup finely sliced shallots
1 cup fresh grated coconut
2 tsp coriander powder
1 tsp red chili powder
½ tsp turmeric powder – ½ tsp
½ tsp kerala garam masala
1 cup diced potatoes
½ cup chopped tomatoes
2 sprigs of curry leaves
salt to taste
2 tsp coconut oil
½ tsp mustard seeds
2- 3 green chilies
1 tbsp ginger-garlic paste



  • Cook the sprouts together and keep it aside.
  • Heat a tsp of oil in a pan. Add the grated coconut and sauté until it turns brown.
  • Add coriander, turmeric, chili powder and garam masala.
  • Stir all the ingredients in until it becomes brown. Make a paste of this and keep it aside.
  • Heat a tsp of oil in the same pan. Add mustard and when it pops add curry leaves, green chilies and sauté for 30 secs.
  • Add shallots sauté until translucent, add ginger-garlic paste and sauté for a minute.
  • Add tomatoes and sauté until it forms a mush.
  • Add potatoes and sauté until it is 3/4th cooked
  • Add the cooked sprouts, pour sufficient water and mix well.
  • Add the coconut paste and bring to boil.
  • Garnish with cilantro and serve hot.
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