Saturday, 10 December 2011




     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.


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