Sprouted Moong Curry (Kilirpicha Cherupayaru Curry)
This recipe is popular in Konkani Cuisine of Cochin GSB’s. Sprouted moong is good for heath too. It goes well with rice and other side dishes.
Serves: 3 – 4
How to sprout Moong?
1/2 cup (100 ml) moong (cherupayar / green gram / moogu)
2 cups water
½ metre clean cheese cloth or muslin cloth (or any hygienic suitable clean cloth)
Wash and soak moong in 2 cups of water for 6 hours. Drain out water thoroughly, Pack it loosely in clean cloth. Set aside in a bowl for 2 days to allow moong to sprout or germinate. Sprinkle water occasionally (must ensure pack is not immersed in water (then moong may get spoiled instead of germinating).
For the curry:
For the coconut paste:
1 cup grated coconut or 6 tablespoons
½ teaspoon red chilli powder
¼ teaspoon turmeric powder
2 tablespoon water
Make a smooth of grated coconut with red chilli powder, turmeric powder and water in a small mixer bowl. Keep aside.
2 tomatoes, chopped or 2 teaspoon thick tamarind paste or ¼ cup tamarind juice
1 cup water
1 small green chilli, slit lengthwise
½ teaspoon salt (or to taste)
In a bowl, mix sprouted moong, chopped tomatoes or tamarind paste / juice with 1 cup water (Add water up to the level of moong), slit green chilli and salt to taste. Cover with a lid and cook for 15 – 20 minutes on a medium heat until almost done. Stir occasionally,
Add grated coconut paste. Add extra 1/4 cup water if required. Gravy should not be too thin. It should be medium thick in consistency. Cook again on a low heat for 10 minutes.
For the seasoning:
2 teaspoon oil
½ teaspoon mustard seeds
½ teaspoon cumin seeds (jeera)
6 curry leaves
Heat oil in a small tadka pan on medium heat. Add mustard seeds. When they crackle, add cumin seeds and fry for 1 minute until fragrant. Add curry leaves and stir well. Pour this seasoning over moong curry. Serve with rice and side dishes.