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Thengai-poo poriyal

4 from 1 vote
This is a simple side dish or snack stir-fry made of the sprouted coconut—which is easily just eaten on its own, but when eaters are picky or the sprout is a little on the more-mature side, this dish comes to the rescue. It is quite literally a 5 minute almost-raw preparation, as the coconut sprout needs barely any cooking at all. With the crunch of sweet onions, the soft-sponge of the sprout and the multiple layers of coconut and spice flavor, it’s a little delight in a bowl.
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Ingredients Method

Ingredients
  

  • 1 tablespoon coconut oil
  • ½ teaspoon urad dal
  • ½ teaspoon mustard seeds
  • 1 broken dry red chilli
  • 1 sprig fresh curry leaves
  • 1 green chilli, minced
  • 1 teaspoon minced ginger
  • 2 small shallots
  • 2-3 coconut sprouts
  • ¼ teaspoon turmeric powder
  • Salt to taste
  • A squeeze of lime juice
  • Fresh coriander leaves to garnish

Method
 

  1. Chop the shallots and coconut sprouts. Set aside.
  2. Heat the oil in a small pan. Once it’s smoking hot, add the urad dal, mustard seeds, and dry red chilli. Let the spices crackle and pop.
  3. Follow with the curry leaves and then the ginger and green chilli. Fry for a few seconds (do not allow these to burn) and add the chopped shallots.
  4. Fry the shallots until translucent, then add the coconut sprout bits. Add turmeric powder and salt and toss gently to mix. Sprinkle a little water if the poriyal looks like it might burn easily. Reduce heat and cover for just a minute or so.
  5. Turn off the heat, squeeze the lime juice over top and add the coriander leaves.
  6. Mix well and serve hot.