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?
Ingredients
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)
Method
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:
Ingredients
For the coconut paste:
1 cup grated coconut or 6
tablespoons
½ teaspoon red chilli powder
¼ teaspoon turmeric powder
2 tablespoon water
Method
Make a smooth of grated
coconut with red chilli powder, turmeric powder and water in a small mixer
bowl. Keep aside.
Other ingredients
Sprouted moong
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)
Coconut paste
Method
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:
Ingredients
2 teaspoon oil
½ teaspoon mustard seeds
½ teaspoon cumin seeds
(jeera)
6 curry leaves
Method
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.
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