Cook's Hideout: Sprouts & Spring Onion Curry

October 11, 2014

Sprouts & Spring Onion Curry

The weather is getting cold and days are short in our neck of woods. It is time to take out the fall/ winter clothes out, I feel like I put them in just yesterday. Hmmmm I wonder why summer or warm weather is so short lived. But it is what it is, so let's move on.
Sprouts & Spring Onion Curry
As part of fall cleaning the house, I've decided not to buy any groceries until I completely finish everything I have in the refrigerator. I am planning to cook all the dishes for the CCChallenge with the ingredients that I have in the fridge right now. This way I get to use the ingredients and get to try new recipes from cookbooks/ bookmarks. I have marked the ingredients I want to use up before buying more. These are just the perishable goods in the fridge, I have a well stocked pantry that I will start cleaning later.

So today's recipe comes from a Telugu cooking show I watched recently. This show has a segment where a mystery ingredient is given to the contestants and they have to cook a dish using this ingredient. Lucky for me, they had spring onions as the secret ingredient and one of the contestant made this sprouts & spring onion curry. The addition of roasted sesame powder gives the dish a nutty and delicious taste. It goes well with rice, roti or even as a filling for wraps.
Adzuki Beans
Sprouts - 2cups, boiled (I used adzuki bean sprouts, but any one or a combination of 2 can be used here)
Spring Onions/ Scallions - 6~8, chopped (~1cup)
Tomato paste - 2tbsp (or use 1 ripe tomato, chopped)
Sesame seeds - 2tbsp, roasted and ground
Nigella seeds - 1tsp
Cumin seeds - 1tsp
Green chilies - 2, slit
Red Chili powder - 1tsp (adjust as per taste)
Ground Coriander - 1tsp
Ground Cumin - ½tsp
Salt - to taste

  • Heat 1tbsp oil in a pan; add nigella and cumin seeds. Once the seeds start to splutter, add the chopped spring onions and green chiles; cook for 2~3 minutes or until the onions are tender.
  • Next add the tomato paste and cook for 2 minutes. 
  • Add red chili powder, ground coriander. cumin and salt. Mix well and add ½cup of water.
  • Now add the sprouts and cook covered for 8~10 minutes for the flavors to meld. Add more water if you like some gravy in the curry.
  • Finally add the roasted sesame seed powder and cook for 1~2 minutes. Garnish with chopped cilantro (optional) and serve with rice or roti.
Sprouts & Spring Onion Curry

Linking this to Valli's 'Cooking from Cookbook Challenge: October -- Week 2'.



  1. I can eat this curry as it is as a snack or for breakfast. I was this and the other recipe you posted today in my FB news feeds before going to bed. All I dreamt was those beautiful boards.. :)

  2. it's so easy to get overstocked. dish looks flavorful too

  3. I am doing this too Pavani-clearing my pantry before buying new ingredients but the temptation is really hard to resist! This curry looks really good and I am eying that board in the first pic :)

  4. Love this post Pavani, enjoyed looking at your fridge and that's a well stocked one...very nice that you want to use all your ingredients before stocking again..that's a nice differently combined dish..don't usually use onion seeds in our curries your pics as always..

  5. I love that cute bucket with the beans.. hubby loves spring onions, so will try this out soon !

  6. What a healthy snack! & loving your clicks, as always, Pavani.


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