Saturday, December 5, 2015

Chettinad Style Mulaikattiya Pasipayaru Kozhambu | Sprouted Moong Dal Kozhambu | How to make Sprouted Moong dal Kozhambu at home | Stepwise Pictures | Vegan and Glutenfree Recipe

Hi Supermoms,

' Mulaikattiya Pasipayarru' or 'Sprouted Moong dal' are low in calories, have fibre and are rich    in B, C and K Vitamins . It is a healthy ingredient to include in our daily diet. Chettinad Cuisine from Tamilnadu  is popular for it's spicy and aromatic dishes. This Kozhambu is a delicious way to eat your daily doze of sprouts. It is so flavourful and tastes great when eaten with hot rice and ghee. You can also enjoy it along with dosa , chapathi  and malabar paratha.


Preparation time: 15 minutes
Cooking time: 20 minutes
Serves : 4
Special Equipment /Vessel : Mixer/Food Processor
Measurement : 1 Cup = 250 ml


1 Cup Sprouted Green Moong/ Green Gram
2 Onions ( sliced thinly)
1 teaspoon Sesame Oil
1/4 teaspoon turmeric powder
Marble size Tamarind soaked in 1/2 cup warm water
Salt to taste

For  Ground Masala Paste :

1/2 teaspoon Sesame oil
1 teaspoon Channa dal/Bengal gram
1 teaspoon Urad dal/Split black gram
2 teaspoon Dhania/Coriander seeds
5-6 Dry Red Chillies
1 teaspoon Til /Sesame seeds
1/2 teaspoon Flax seeds
10 shallots
2 Finely chopped tomatoes
3 - 4 Garlic pods
2 teaspoon freshly grated coconut
1 teaspoon fennel seeds

For tempering:

1 teaspoon Sesame Oil
1/2 teaspoon fennel seeds
1 sprig curry leaves


1. Pressure Cook the Sprouted Moong dal with half cup water upto 2 whistles. Switch off and keep it aside.

2. In a pan, heat half teaspoon of oil and add Channa dal, Urad dal, Dhania, red chillies, til and flax seeds. Keep stirring in low flame and roast till golden brown. Switch off.

3. Transfer the contents to a mixer add coconut, fennel seeds and ground them to coarse powder.

4. Heat the same  pan and add the shallots, tomatoes and garlic. Fry them by stirring continously over low flame, till the shallots become transparent and the tomatoes mushy. Switch off .

5. Transfer this shallot-tomato mixture to the mixer containing the coarse masala  powder and process them to make a smooth paste. Your Masala paste is ready.

6. Extract the juice from the tamarind.

7. Heat a Karahi/ wok or a wide pan with a teaspoon of oil. Add the thinly sliced onions.

8. Add salt and turmeric powder. Keep stirring till the onions become tender and translucent.

9. Now add the tamarind juice and the boiled sprouts along with the water used for boiling them.

10. Let it  simmer for 2-3 minutes. 

11. Add the ground masala paste. Cook covered over low flame for 5 minutes. Stir and switch off.

12. Temper the Kozhambu with fennel seeds and curry leaves. 

Your piping  hot Chettinad Style Mulaikattiya Pasipayarru Kozhambu is ready to be served .

Chef Tips:

1. If you like the Sprouts crunchy, you can steam cook them for just 7-10 minutes.
2. Adjust the spice quantity according to your taste. 
3. If the gravy is too thick you can adjust the water quantity.

Happy Cooking !

With love,



  1. Along with all the rest of the goodies my mom also gave me cooked sprouts this week. I am going to try this kuzhambu. I love all kinds of kuzhambus and this one is so different!

    1. Thank you so much for stopping by my space Anita. Yes, this is a tasty kozhambu!

  2. Tried it. We all loved it! I was using mixed sprouts (mun, chana, and soybeans). I didn't have shallots. I bet it's even better with them! Thanks for a very good recipe. :)

    1. Yaaay!!! Thanks for trying and also sharing the feedback with me. Your spinach buns are still in my mind. Need to try them soooon.

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