Dec 1, 2011

Moogu ani Dudhi Galnu Elichikery

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.


For moogu:

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.

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