This dish is a wonderful starter and is great even in larger portions as a hearty lunch with crusty bread. This nutritious dish can be prepared quickly, without compromising on the bold flavours. The coconut, curry leaves and tamarind marry brilliantly with the mixed sprouts.
2 tablespoons oil
½ teaspoon mustard seeds
10–12 fresh curry leaves
1 cup grated coconut,
fresh or frozen
2 cups mixed sprouts
Salt to taste
2 tablespoons tamarind paste
Heat the oil in a medium skillet over medium heat. Fry the mustard seeds for a minute until they begin to crackle. Add curry leaves and cook for a minute. Stir in the coconut and cook for 3 to 4 minutes, until fragrant. Add the sprouts, salt and tamarind paste and cook until the sprouts are warm, stirring continuously to combine the flavours.
Serve warm or at room temperature with crusty bread.