KIRLAYILEA MOOGA GHASHI
A MILD, TASTY, FAVORITE KONKANI SPROUTED GREEN GRAM CURRY
Ingredients:
1) Green gram
– 100 gm.
2) Tender
cucumber tree fruit (1 inch size) – 6 Nos. (if the fruits are big and mature, 2
Nos. will do fine)
3) Elephant
foot yam – 200 gm.
4) Fresh
coconut – ½
5) Dry hot red
chilies – 2 Nos.
6) Hot green
chili – 1 no.
7) Coconut oil
– 1 tablespoon
8) Mustard
seeds – ½ teaspoon
9) Tender
curry leaves – 2 sprigs
10) Asafoetida powder – ¼ teaspoon
11) Salt – 1 teaspoon
To sprout
and wash the green gram:
Soak and sprout the green gram as described in my kirlayilea mooga upkari recipe.
To Cook:
Cut off the stem tips of the cucumber tree fruit and cut
length into 2 halves. Peel the elephant foot yam and dice into 1 inch cubes (in
the curry shown in the photograph, I have used the nodules growing on our
organic home grown elephant foot yams).
Put the sprouted green gram together with the cucumber tree
fruit and the elephant foot yam into a pressure cooker. Pour in enough water to
submerge the gram and the vegetables. Set on high heat. When you hear the first
whistle, turn down the heat and continue to cook for 3 minutes. Switch off the
heat and let cool naturally while the cooking process goes on inside the
cooker.
Grate the coconut. Set a small pan on low heat. Put in a
teaspoon of coconut oil. Break the red and green chilies each into 2 pieces and
drop them in. stir till the skin of the green chili is lightly sautéed and
switch off. Put the grated coconut into a food processor. Tip in the fried
chilies along with their oil. Pour in 100 ml. of water and grind to super fine
paste. The cooker must be cool enough to open by now. Open it and put a
tablespoon of the cooked sprouted green gram into the paste in the food
processor and grind again till smooth (this will enhance the taste and
thickness of the curry).
Select a vessel or saucepan to make the curry. Tip in the
contents of both the pressure cooker as well as the food processor. Sprinkle
the salt. Pour in 2 glasses of water and set on high heat. When it starts
boiling, taste and add more salt if required. Switch off the heat and cover
with lid.
Set a small pan on low heat. Pour in the rest of the coconut oil put in the mustard seeds. As soon as the mustard seeds are about to finish crackling, pull the curry leaves off their sprigs and drop them in. put in the asafoetida powder. Switch off the heat and pour the contents of the pan into the curry. Stir and serve hot with rice or just enjoy it as a delicious soup. You will simply love this soupy curry.
Enjoy!!!
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