Hesaru kalu palya
Hesaru kalu palya, from above
VegVeganKarnataka

Hesaru kalu palya

Sprouted green gram in a quick onion tomato masala. North Karnataka's jolada rotti partner.

25 minTime
4 gProtein each
mediumSpice
Sprouts on the oota1 chapter · 1 min read

Make it your way

Grandma's waySprouted moong and coconut.
The original
123kcalsame
4 gproteinsame
3 gfibresame
25minutessame

Kalu palya, North Karnataka style.

Per serving, worked out from the ingredient table.

Ingredients

4 servings
Moong sprouts (mung bean sprouts)3 cups
Onion1 medium
Tomato1 medium
Garlic4 cloves
Green chilli1
Fresh grated coconut¼ cup
Red chilli powder (indian red chili powder)1 tsp
Turmeric (ground turmeric)¼ tsp
Cooking oil (vegetable oil)1½ tbsp
Mustard seeds½ tsp
Cumin seeds½ tsp
Curry leaves2 sprigs
Coriander leaves (cilantro)a handful
Water½ cup
Saltto taste

Method

4 steps
  1. 1Heat oil, splutter mustard and cumin, add curry leaves, garlic, green chilli and onion. Saute soft.
  2. 2Add tomato, turmeric, chilli powder and salt, cook soft.
  3. 3Add sprouts and water, cover and cook until tender but crunchy.
  4. 4Add coconut and coriander and toss.
Serve it like this

Serve hot on a plate, with a few fresh coriander leaves on top.

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Make it a meal

What goes with Hesaru kalu palya: a bread or rice, a side, something to drink and something sweet.

Bread or rice Jowar roti35 min
Bread or rice Kadambuttu40 min
With a main Udupi sambar45 min
With a main Ragi mudde with soppu saaru50 min
To drink Badam milk25 min
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