Sprouted Green Gram Curry

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Green gram sprouts or Cherupayar mulappichath is a very nutritious item to include in our daily diet. Sprouts can be used in various dishes and nothing wrong in consuming it in its raw form also, in raw salads. It can be used in preparing Thoran, Mezhukkupuratti, gravy based curries, stuffing in roti, etc.


  • Sprouts – 1 cup
  • Small onion – 1 cup, chopped
  • Ginger – 1 tbsp, crushed and chopped
  • Garlic – 3 flakes, coarsely crushed (I used Chinese garlic)
  • Tomato – 1 small, chopped
  • Green chilly – 3, sliced
  • Kashmiri Chilly powder – 1 tsp
  • Coriander powder – 3/4 tsp
  • Turmeric powder – 1/8 tsp
  • Garam Masala powder – 1/2 tsp
  • Salt to taste


  • Oil – 1 tbsp (preferably coconut oil)
  • Mustard – 1/8 tsp
  • Dried red chilly – 3, halved
  • Curry leaves – few

How to Prepare sprouts?

  • Wash and soak green gram/Cherupayar in sufficient water overnight or at least 12 hrs
  • Drain the water and wrap it in muslin cloth or keep it in a box with lid on, keep aside in a cool place
  • Sprinkle water every hour, toss slightly and close and keep aside
  • Sprouts will be ready in 12 hrs and either use it immediately or refrigerate for later use.

Method Of Preparation:

  • Heat oil in a pan, crackle mustard and add dried red chilly and curry leaves
  • Add ginger-garlic and fry until its raw smell disappears
  • Add onion and sauté with a pinch of salt and turmeric powder
  • Add green chilly, chilly powder, and coriander powder and sauté until the oil separates
  • Stir in chopped tomato and garam masala and fry until the oil separates and
  • Add 1/4 cup of boiling water, cover and cook until the gravy thickens
  • Add sprouts and salt to taste, cover and cook again at simmering heat for 5 mins
  • mix well and pour 1 tsp of coconut oil (optional) on top of the curry, cover and keep aside until it is served

Serve it with roti or rice of your choice

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