"Kirlailele Moong- Keerlu- Ambado ghalnu Gashi/ Sprouted Green Gram- Bamboo Shoots Hogplum Curry" ... A traditional GSB Konkani Saraswat Curry that needs no intro, as its prepared on several occasions … the additional veggie is always seasonal and monsoon is all about adding on bamboo shoots and hogplum as they are available in plenty ... Yummilicious ...
** Mooga Gashi/ Moong Gashi/ Whole Green Gram Curry is a medium spicy gashi/ curry that is very common in GSB konkani Saraswat homes which I have posted in many combinations before. This curry is prepared with sprouted Moong/ whole Green Grams and they taste simply awesome. This dish is prepared during both auspicious and for funeral functions too. It is a must during the preparations on the 12th day of a person’s demise. So is it prepared during Ganesh chaturthi and Dwadashi (the day after Ekadashi) festival too. I have absolutely no knowledge as to its preparation during all types of events. But to the best of my knowledge Green Gram is considered to be Shuddha/ Auspicious and I guess it is prepared on the events to bring in prosperity into the house.
** For preparing this dish the main ingredient is sprouted moong/ whole green gram which is skinned (skin removed), so it’s considered a little bit of tedious work while the veggies added on are always seasonal. Sprouting and removing of outer skin needs prior preparations so you should be with all ingredients in hand. I am including below the sprouting method of the moong or for that matter any grams for those of who are unaware. Please go through the link if you are new to sprouting method. Once you understand the procedure it’s easier, a little bit tedious nevertheless very tasty. I have included bamboo shoots to the recipe, again of which I am sharing the link below, please check on the same.
** About addition of Hogplum, these are available in monsoon however if you do not want to add the same you can opt for bimbul (tree sorrel fruit) or karmbal (star fruit) too. In case none of these are desired or not available, no issues as these are added only to bring in tart taste to the curry and all you need is to add on a small marble sized marble to the masala while grinding and its done. Hoplums too can be brined just like bamboo shoots and be used at later date all of which has been shared in the blog, use the search option/ label section and you will find them all if need be. Do try out this famous Konkani Saraswat, serve it with rice and enjoy with your family, its tastes wonderful.
** Here is my recipe for "Kirlailele Moong- Keerlu- Ambado ghalnu Gashi/ Sprouted Green Gram- Bamboo Shoots Hogplum Curry" ... my Ammas way ...
** Note : Any vegetables like Suran (Yam), Kooka (Chinese Potato), Raw Jackfruit, Jeevi Kadgi (Breadfruit), Bamboo Shoots are added to the curry along with Sprouted Moong. You can add in Bimbuls, Karmbal (Star Fruit) or hogplum for sourness or just plain tamarind will also do. Without running into much more details let’s move on to the recipe.
** You will need about 4-5 cups of sprouted/ skinned moong/ moogu/ green gram of which the skin are removed. For preparation of sprouts I have included the link above. Please check on the same if you are new to sprouting method.
** Wash and soak bamboo pieces/ keerlu in water overnight whether you use fresh one’s or brined one’s. This helps in removing the odour of the bamboo shoots in case it is fresh and the excess salt in case it is brined. Change water twice at interval of 2 hrs. if too salty. Wash in plenty of water gently before adding with other ingredients.
** Cut the bamboo shoots into pieces of desired size. In all you should have about 20 pieces of 1 inch pieces. Now put them in a pressure cooker pan with just enough water to soak the bamboo shooots and pressure cook to 2 whistles. Let the pressure fall on its own.
** Wash, wipe dry and then slice off the side edge of 3-4 ambado/ hogplum. Now crush it with a heavy weight so that the ambado remains intact yet crushed. In case of tender ones you can also slice them into 4 pieces vertically. Keep this ready aside. You may leave out this if not available in your vicinity, in which case add a small marble sized tamarind to the masala while grinding, however do not add on both.
** For Masala to be ground : Grind to a fine paste 2 cups of freshly grated coconut (soyi/ nariyal), 5-6 Red chillies (sukki mirsanga/ byadgi mirchi), 1 tsp jeera (cumin seeds) (Optional) to fine paste with little bit of water. Add in a small marble sized tamarind only if not adding any tart tasting veggie to the curry.
** Note : You can add the bamboo shoots cooked water while grinding the masala. Never throw away veggies cooked water. Always use it for grinding of masala. Keep the prepared masala ready aside. This dish is not spicy so do not add in more chillies. The dish tastes best at medium spice level.
** In a large stainless steel vessel add moong sprouts (skin removed) and enough water to cook it and bring in to boil. Do not add in more water, say just about half an inch above the level of the sprouts. Once they come to a boil, lower the heat and simmer for some time till almost cooked. Sprouts do not get cooked much and are tastier a little bit on crunchier side. So do not pressure cook as they will get mushy/ over cooked.
** Add pressure cooked bamboo shoot pieces, ground masala, crushed hogplum and mix well. Check gravy consistency and add required amount of water to bring to a medium thick consistency gravy dish. Cook on medium flame till it comes to a boil, then lower the heat and simmer for 10 minutes.
** Check the salt/ namak/ meeta level in the curry and add only if required. This is in case of using brined bamboo as they contain salt in them and despite curing it in plain water sometimes they still remain salty and impart the same to curry. If using fresh one’s you will need salt as much as you put on regular basis.
** For Tempering/ Seasoning/ Pannaka : Heat 2 tsp of oil (tel/ tela) in a small pan add 1 tsp of mustard seed (rai/ sasam) when they begin to crackle then add in 8-10 curry leaves (kadipatta/ karbevu), fry for a few seconds and pour over the simmering curry. Mix, cover with a lid and keep the curry aside for some time, say about 20 minutes for the flavours to get infused well into the curry.
** "Kirlailele Moong- Keerlu- Ambado ghalnu Gashi/ Sprouted Green Gram- Bamboo Shoots Hogplum Curry" is done and ready to be served. Goes well with rice, but can be served with roti too. We Konkani Saraswats always serve this as a side dish with Dalitoy – Rice and other dishes. This is relished almost at all types of functions and considered to be a very auspicious curry. Do try out this recipe and give me a feedback if possible, if you have any query you may send in the same.
** Note : I have re-edited the format of the curry so as to keep a uniform pattern in the blog, as it was written 8 years back. The recipe is the same and no changes are made what so ever, just added on more information, that's all.
** Here is the link to "sprouting method of grams/ beans" ….
** Here is the link to cleaning and brining of Bamboo Shoots …
** Here is the link to "Mitta ghallele Ambado/ Brined/ salt preserve hogplum" ... you can add on these too if desired ....
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