Moogu ani Dudhi Galnu Elichikery
(A tasty main curry with green gram, pumpkin and coconut paste. Popular in Konkani cuisine of Cochin GSBs. Fantastic combo with rice)
Serves: 3 – 4
You will need
1 cup (100 g) green gram (moogu/ cherupayar)
2 ½ cups water
½ teaspoon salt
200 g pumpkin (dudhi) piece, peel off the skin and cut into 1 –inch size cubes
Extra ½ cup (100 ml) water
For coconut paste:
75 g grated coconut
½ teaspoon red chilli powder ½ to ¾ teaspoon
¼ teaspoon turmeric powder
2 tablespoons water
Make a smooth paste of above ingredients with 2 tablespoons water in a mixer. Keep aside this thick coconut paste. Do not dilute with extra water.
Wash and soak moogu in 2 ½ cups water for 5 – 6 hours or overnight and pressure cook until 2 whistles on high heat (more than 2 whistles will overcook moong). Add salt while cooking. Allow the cooker to cool naturally. Open the cooker. Reserve moong stock (may be 1/4 cup).
For elichikery (curry):
In a bowl, mix cooked moogu (along with 1/4 cup stock) and pumpkin cubes. Add extra 100 ml (1/2 cup) water and adjust salt to taste. Cover with a lid and cook on a low to medium heat for 10 – 12 minutes or until the pumpkin pieces are ¾ done / softens.
At this point, add grated coconut paste. Stir well gently until well combined with moogu and pumpkin (dudhi). Cover with a lid again and cook on a low heat for 5 – 8 minutes or until the gravy thickens. Switch off the heat.
For seasoning (phann):
2 teaspoons oil
1 teaspoon mustard seeds
6 curry leaves
Heat oil in a pan. Add mustard seeds. When they crackle, add curry leaves. Saute for 2 – 3 minutes until crisp and fragrant. Pour the seasoning over elichikery and serve with rice.