Essentially a sprouts salad from the South of India. intriguing right?! It is tempered and garnished with coconut too … Tastes remarkable too.

KARUPPU ULUNDU SUNDAL

Components

1 cup whole black gram (sabut urad/ karuppu ulundu), soaked for 6-8 hours and drained pipes
Salt to taste
2-3 tablespoons coconut oil
1/4 tsp asafoetida (hing).
1 tsp mustard seeds.
1 tbsp ginger.
4-5 dried red chillies.
10-15 curry leaves.
1 tsp sliced green chillies.
3/4 cup scraped fresh coconut.

Technique.

1. Put the entire black gram in a cooker. Add salt and 3 cups water and mix well. Prepare for 3-4 whistles.
2. Open the cooker once the pressure has actually minimized totally.
3. Strain the mixture.
4. Heat coconut oil in a pan. Add asafoetida and mustard seeds and let them splutter. Add ginger, dried red chillies and curry leaves and blend well. Cook for 1 minute.
5. Include green chillies, and mix well. Add the cooked black gram mix and salt and blend well. Cook for 1-2 minutes.
6. Include coconut and mix. Transfer in a serving bowl and serve hot.

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