Hey you guys,
I first had to make varn when my mil passed away 7 months ago. I've always loved varn but it was made only for death rituals, death anniversaries & wasn't usually made on normal days. Then one day I remembered mom say you can makes dishes made for death rituals with an extra ingredient so it isn't the same dish any more. So I started making varn - flavourfullllll spicy green gram rasam of sorts. And we all fell in love with it. It's so delicioussssss. Not many cooks randpo maams get this simple recipe right. When it's made right it's soooooo soooooo deliciousss. I bet you'll want to drink it too in the end. It's so damn yum. Here's my mom's no-fail recipe.
And I had carrot kusumbri with some sprouted green gram too for lunch last week. I love carrot salad the good old way.
Cooking time: 20-25 minutes
1. Soak green gram for 7-8 hours. Drain all the water & bundle it in a cloth. Keep it closed in a vessel for a day/overnight. They'll germinate nicely.
2. When you want to make varn add sprouted green grams into a vessel & give them a good wash.
3. Pressure cook them for one whistle using as much water as needed. Do not add salt, they may not cook well.
3. Grind together grated coconut + green chillies + cumin seeds + turmeric.
4. Add in cooked sprouted green gram & grind them into a smooth paste using as much water as needed.
5. Add it into a cooking vessel & add water to make it watery in consistency.
6. Check and adjust salt.
7. Bring it to a boil & simmer until rawness of the masala goes off.
8. Remove it off flame & season it. It'll taste heavenly on seasoning. Might not taste very great until it's seasoned.
9. To season add ghee into a tempering pan, add in mustard seeds, cumin seeds. When they start popping add in pieces of dried red chillies & curry leaves.
10. Add the tempering to varm, mix well & serve hot with steaming hot rice.
11. I bet you'll want to drink it too in the end. It's so damn yum.