Tuesday, 17 February 2015

Mooga Gathi ( Karwari Moong Curry )


Some traditional dishes have a very important place in our menu. Mooga Gathi is one such dish for Saraswats. Mooga Gathi a whole moong curry  is a must in the menu of any Saraswat  function or any auspicious occasion without which the ceremony is incomplete . So I really was wondering how come I haven't posted this recipe till now, because I almost make it every week .

For this curry you will need to sprout the moong in advance.  This curry can be served with hot rice, chapati or dosas.






Ingredients :

2 cups.....................sprouted moong
1 cup.....................fresh grated coconut
4 to 5 ...................dry red chillies
1/2 tsp....................turmeric powder
1/2 tsp.................karwari sambhar masala (you can use roasted coriander
                                                                    seeds / pepper corns n dry chillies
                                                                    instead of sambhar masala )
2 to 3 .................dry kokum pieces
1/4 cup...............small cut coconut pieces ( we call it kaatli )
2 tbsp.................broken cashewnuts
1 tsp..................jaggery
1 tsp..................mustard seeds
1/4 tsp.............. asefoetida ( hing)
2 ......................red chillies broken
2 sprigs ............curry leaves
2 tbsp.................coconut oil ( a must )
salt







Method :


Boil just enough water in a vessel and add sprouted moong to it and cook till they are parboiled.

Or in a pressure cooker you can give just two whisles or else moong will get over cooked.

Grind grated coconut with chillies and turmeric powder.

Add this to the cooked moong along with sambar masala, kokum,  coconut pieces and cashewnuts.

Also add jaggery and salt and give it a boil and cook for 2 to 3 more minutes.

In a separate small vessel prepare tempering as follows.

Heat coconut oil in a small vessel and add mustard seeds.

When they splutter add chillies, curry leaves and hing.

Pour this on the cooked mooga gathi and cover the lid.

Let the tempering get absorbed in the curry.

Serve hot with rice , roti or dosas.





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