First dry roast dhaniya pepper and cloves transfer to plate and keep aside to cool. Now dry roast coconut and towards the end when it’s light brown add red chilli and tamarind.

Now cool all ingredients transfer to a mixy jar and make a paste adding little water to it.

First take oil in pan add mustard seed and let it splutter to it add turmeric curry leaves and green chilli and sauté for two mins. Now add the sprouts with enough water to cover it, salt to taste and close and cook for ten mins or until soft.