Jul 11, 2012

Dudhi Alchikery (with moogu / green gram)

Dudhi Alchikery (with Moog / green gram)

Moogu ani Dhudhi Galnu Alchikery (Dudhi Alchikery - A tasty main curry with rice in Konkani cuisine of Cochin GSB's, made of cooked moong, pumpkin, coconut paste and seasoning) !!

Serves: 3 – 4

Main ingredient

250 g pumpkin, peel of the outer skin gently and cut into cubes

3/4 teaspoon salt (or to taste)

For moogu (green gram):

½ cup (Indian standard measuring cup of 100 ml / 4 oz capacity) moogu (green gram)

200 ml water


For moogu:

Wash and soak moogu in 2 cups water for 6 hours ( or overnight ). Transfer soaked moogu (along with its soaked water) into a pressure cooker (final water level after soaking of the moogu should be 1/2 - inch above moogu. No need to add more water like 1 – inch above. Moogu will cook immediately). Close the pressure cooker lid and cook on high heat for 3 whistles (3 quick whistles). Switch off the heat. Allow the cooker to cool naturally. Open the lid. Boiled moogu will be thick in consistency.

For coconut paste:

4 -5 tablespoon (45 – 60 g) grated coconut

½ teaspoon red chilli powder (or 4 – 5 dried red chillies)

¼ teaspoon turmeric powder

2 tablespoon water

Make a fine paste of above ingredients in a small mixer bowl with 2 tablespoon water.


In a deep pan or bowl, boil cooked moogu along with pumpkin cubes and salt. Add extra ¼ cup (50 ml) hot water. Cover and cook on a medium to low heat until ¾ done / almost cooked.

Add coconut paste and cook again on a low heat for 5 – 8 minutes until gravy thickens . Switch off the heat.

For seasoning:

Cooking oil - 1 tablespoon

Mustard – 1 teaspoon

Jeera (cumin seeds) – ½ teaspoon

Curry leaves – 6

For seasoning:

In a kadai / frying pan, heat oil on a medium heat. Add mustard seeds. When they splutter , add jeera and curry leaves. Fry for 2 -3 minutes until crisp and fragrant. Pour the seasoning over Alchikery and serve as a main curry with rice.

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