വൻപയർ ഇതുപോലെ ഉണ്ടാക്കിയാൽ പാത്രം കാലിയാകുന്നത് അറിയില്ലാ ചോറിനുംചപ്പാത്തിക്കും | CHERUPAYAR CURRY

Whole Coriander – 2 tbsp or 1 tbsp coriander powder
Grated coconut – 1 handful
Curry leaves
Coconut oil
Turmeric powder – ½ tbsp
Chilly powder – 1 ¼ tbsp
Onion – ½ of a large
Ginger –
Green chilli – 2 or as per taste
Potato – 3 medium
Grated coconut – 1 ½ handful
Cumin seeds – ½ tbsp
Sprouted vanpayar

Seasoning
Coconut oil
Mustard seeds
Curry leaves
Dried res chillies
Chopper onion / shallots

Hi everyone, today I am here with a delicious vanpayar sprouts curry recipe..

First, heat a pan and add 2 tablespoons of whole coriander seeds and roast the coriander seeds until aromatic, and then add a handful of grated coconut and a few curry leaves and roast well..
add a little coconut oil in between so that everything in the pan can roast really well until golden and aromatic, on a medium flame.

Once the coconut has turned golden brown, add half a tablespoon of turmeric powder and sauté until its raw smell goes away.
Next, add 1 ¼ tablespoon of chilli powder and sauté until it’s raw smell goes away as well.
If you are adding coriander powder instead of whole coriander seeds, you may add 1 tablespoon of coriander powder after turmeric powder and before chilli powder.. make sure to add all the spices on a very low flame so that the spices do not burn.

When this masala cools down a bit, add it into the smallest out of a mixer grinder along with very little water and grind it into a fine paste..

For the next paste, add 1 ½ handful of grated coconut and half a tablespoon of cumin seeds and grind it into a fine paste as well.

Now, coming to the curry into an earthen pot, add half of sliced onion, three medium-sized potatoes cut into small pieces, the sprouts, a few curry leaves, some salt to taste, two green chilies or green chilies as per your taste, a medium piece of ginger along with some water required to cook the vegetables and the sprouts and place on the stove.
Close the port with a lid and let it cook for around 10 to 15 minutes or until the sprouts and the potatoes cook through..

After around 10 to 15 minutes, make sure that the vegetables and the sprouts have cooked through and then add the first roasted coconut paste along with some water into the curry and mix well , And let it cook for around 10 minutes on a medium high flame.

After the gravy has taken and a bit, add the second coconut and cumin seeds paste and mix well and then cook on a low flame for around another five minutes.

The next and the final step is to prepare the seasoning to add to the curry and for that, heat coconut oil in a small pan and pop some mustard seeds in it.. add a few curry leaves and a few dried red chilies and finely chopped onion and roast until the onion turns dark brown..
When the seasoning is ready, add to the curry and mix well and the curry is ready to be served..!