Skip to main content

Moong Sprouts Salad/Sundal Wrapped in Tortillas

Another session of Srivalli's Blogging Marathon has started with a new look and it is for 3 days for 4 weeks with different themes instead of 7days for 2 weeks.For this week I chose kid's evening snack theme.

Moong sprouts are a good source of protein and today's recipe is a healthy wrap in which moong sprout salad or sundal is stuffed with some ketchup to make it more tasty.

The salad can be eaten as such,sometimes if I want to feed my kid a filling snack,wrap it in a .roti or tortillas or make a sandwich with wheat bread slice.

Moong sprouts can eaten raw but my kiddo doesn't like the raw taste so I steamed it and make and veggies of choice can be added.I served the wrap along with a glass of watermelon juice.


Ingredients


IngredientQuantity
Moong sprouts11/2cups
Onion(finely chopped)1no.(medium size)
Green chilly(finely chopped)2nos.
Carrot(finely chopped or grated)1no.
Ginger/Inji(finely chopped)1tsp
Red chilly powder1/4tsp
Coriander powder1/2tsp
Turmeric powder1/8tsp
Amchur powder1/2tsp
Cumin seeds/jeeragam1/2tsp
Mustard seeds/kadugu1/2tsp
Coriander leaves(chopped)2tbs
Saltto taste
Oil2tsp


Method

Steam cook the moong sprouts in a steamer for 5 minutes and keep aside.
Heat pan with the oil and splutter the cumin seeds and mustard seeds,add the grated ginger and green chillies.Saute the onions till transparent.Now add in all the powders and salt,give it a mix.
Now add in all the powders and salt,give it a mix then add the grated carrot and cook it for  2 minutes.
Finally add the moon sprouts and mix it gently till everything blends well.At last add the coriander leaves and lemon juice and mix it.
To make a wrap,warm the tortillas for a minute and spread 2tbs of the sprouts and add some finely chopped onion and tomato.Drizzle some ketchup or sauce of your choice and roll it tightly.
Wrap it in a tissue paper ans serve it immediately.

Enjoy.............................................

  • Veggies such as capsicum and cabbage can also be added along with the carrots.
  • To make it more flavorful 2tbs of grated coconut can also be used.
  • Grated raw mango can be used for a nice tangy taste.

Check out the blogging Marathon page to check the marathoners in BM#17.
Sumber http://www.naliniscooking.com
Labels:

Comments

Post a Comment

Popular posts from this blog

Thengai/Coconut Masala Chutney

Coconut masala chutney is a flavorful,tangy and mildly spicy chutney goes very well with Idly and Dosa which is my grand mother's signature recipe.This one is a favorite accompaniment for idly,dosa for my family and love it a lot.This chutney stays fresh for 2 days if it is stored properly in the refrigerator.Today is the day 3 of blogging marathon #16 and the recipe is as follows............ Ingredients Ingredient Quantity Coconut 1/2cup Onion 1no.(medium size) Tomato 2nos.(medium size) Red chilly 5-6nos. Oil 2tbs Curry leaves 1 sprig Mustard seeds/kadugu 1/2tsp Urad dhal/ullutham paruppu 1tsp Salt to taste Method                   Chop the onion finely and grind the coconut,red chilly and tomato to a fine paste,keep aside.   Heat a pan with the oil,when it becomes hot splutter the mustard and urad dhal.Add the onion and curry leaves,saute it till golden. Now add the ground paste and fry it f...
Post a Comment
Read more

Strawberry Mango Popsicle

Today is the final day of Blogging Marathon #16 and the the recipe is a colorful popsicle made with fresh strawberries and mangoes. Since last two days the weather was in 90s and feeling hot,my kiddo wanted something cold to eat or drink.Suddenly got the idea of making these popsicles to finish the over ripe mangoes,it came out delicious and we enjoyed it.Only 5 popsicles were left to take the pictures and couldn't take the picture properly as it started melting due to the high temperature.Here is the recipe...     Ingredients Ingredient Quantity Mango(peeled,cubed) 1 cup Strawberry(cut into half) 1cup Sugar 4tbs Lemon juice 2tbs Method  Puree the mango and strawberry with 2tbs of sugar,1tbs lemon juice separately,keep it aside. Pour which ever layer want first in the popsicle mold or small cups and freeze it for 30 minutes. Then pour the next layer and freeze it for atleast 6 hours. Remove the popsicle from the mold by keeping in hot w...
Post a Comment
Read more

South Indian Breakfast Thali

Today's post for the Blogging Marathon#16 under the thali theme is a simple breakfast thali.The menu is Sambhar Idly Ulundhu Vadai(urad dhal vada) Ven Pongal(pongal) Nei Roast(ghee roast) Degree Kaapi The accompaniments are Thengai chutney(coconut chutney) Sambhar Poondu chutney(garlic chutney) Venpongal                         Venpongal is a easy to make breakfast item which I make almost every Saturday for breakfast or dinner.Sometimes make it for lunch if I feel lazy to cook or run out of idly batter.Here is the recipe...   Ingredients Ingredient Quantity Raw rice/paccharisi 1cup Moong dhal/paasiparuppu 1/3cup Cumin seeds/jeeragam 11/2tsp Black pepper/milagu 1tsp Curry leaves 1 sprig Ginger/inji(finely chopped) 1tsp Asafoetida/perugayam a generous pinch Turmeric powder/manjal podi a pinch Cashews(broken) 11/2tbs Ghee/nei 3tbs Oil 1tbs Salt to taste Method  ...
Post a Comment
Read more