“Kirlailele Mooga Gashi Surnu ani Ambado Ghalnu/ Sprouted Whole Green Gram Curry with Yam and Hogplum” … a traditional medium spiced curry from GSB Konkani Saraswat Cusine that needs no intro to amchies … moong is considered as shudh, the very reason I guess it is a must dish in most occasions be it during pitra paksha or temple festive days … a little bit of tedious task as you first need to sprout moong and then soak in water to loosen the skin and remove them … nevertheless tastes awesome served as a side dish with rice along with other dishes, though if desired you can relish it with rice as it is too … however, in my home we always love mooga gashi with Khotto (Idly in Jackfruit leaf molds) ... 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 already posted with different combinations. This curry is prepared with kirlailele Moong/ sprouted whole Green Gram along with any one of the seasonal veggie and this time I have prepared it with suran (elephant yam) and ambado (hogplum) and it tastes awesome served with khotto/ idly. I have prepared the same combo curry and shared before, however for that curry I had not included ambado/ hogplum, so thought of sharing the same now.
** As I have written a lot about this curry in previous posts, I will not repeat the same here again. I will share a common link at the bottom of this recipe which you may use to browse through for more options. Having said this I understand the dilemma of many when you need to prepare dishes with sprouts, not to mention here we need to remove the skin too (that’s traditional recipe for you). I must confess it does take time, so be prepared to prepare it when you have free time, however once you learn the trick it is easy to do so and the final taste of curry compensates for all the load work.
** Here is my Recipe for “Kirlailele Mooga Gashi Surnu ani Ambado Ghalnu/ Sprouted Whole Green Gram Curry with Yam and Hogplum” ... my style, which I learnt from my Amma, who prepares it the best …
** Ingredients :
Kirlailele Moogu/ Molka Moong/ Sprouted Whole Green Gram : 3-4 cups (Skin removed)
Surnu/ Suran/ Elephant Yam : 200 gms
Ambado/ Amtekai/ Hogplum : 3-4 large sized
Salt/ Namak/ Meeta : to taste
** For Masala to be Ground :
Coconut/ Soyi/ Nariyal : 1 cup freshly grated
Dry Red Chilly/ Sukki Mirsanga/ Sukki Mirchi : 5-6
Methi/ Fenugreek Seeds : ½ tsp
Oil/ Tel/ Tela : ½ tsp
** For Tempering/ Pannaka/ Tadka :
Coconut Oil/ Nariyal Tel/ Narlel Tela : 2-3 tsp
Mustard Seeds/ Sasam/ Rai : 1 tsp
Curry Leaves/ Kadipatta/ Karbevu : 10-12 fresh ones
** To Prepare Mooga Gashi : You will need 3-4 cups of sprouted/ skinned whole green gram/ moong of which skin is removed. For the same you will need to sprout grams which has to be planned ahead, say a minimum of 48 hours. I am including sprouting method at the bottom of this recipe for those of you who are not aware of the same. You may go through the same and try it out, I agree it is tedious, but once you understand the method it is much more easier. These days they are easily available ready to be used in market, atleast in Thane we do get it, however I prefer sprouting at home.
** Clean, cut off the rough muddy sides of surnu/ suran/ elephant yam. Cut them into cubes of about 1 inch in size (check picture included). Rinse well and soak them in water and keep aside ready to be used in curry until needed.
** Wash, wipe dry hogplums (depending upon its sourness add more if required). Slice sides or smash with a weight and keep it aside ready.
** Note : The number of hogplum depends on its sourness, so do check and add accordingly as they differ in taste as per region. Also, remember to avoid tender ones and use the ones with thick formed seeds within for this curry.
** For Masala to be Ground : Heat oil in a small pan and fry the methi (fenugreek) seeds along with dry red chillies for a few seconds. Add into a mixer grinder along with coconut and grind to a very fine paste adding just required amount of water. Remove and keep this aside ready to be added later to the curry.
** Note : You can add 1tsp jeera (cumin seeds) or ½tsp methi (fenugreek seeds)both of which are Optional while grinding, I have added methi seeds as I love the aroma it imparts. This dish is not spicy so do not add extra red chillies.
** Veggies that can be Included : 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 Bimbul, Karmbal (Star Fruit) or hogplum for sourness or just plain tamarind while grind masala will also do. I have shared the same curry with different veggies elsewhere which you will find on browsing, here I have used suran/ yam and ambado/ hogplum and it tastes wonderful.
** In a large stainless steel vessel add the prepared moong sprouts (skin removed) along with enough water to cook. Bring to a rolling boil on high heat and cook for 5-8 minutes stirring a few times for even cooking of sprouts. Now add cut and kept suran/ yam pieces, mix well and continue to cook until suran is 80% done.
** Note : The sprouts will have cooked so do not worry if you find them still crisp, that is the way it needs to be. Avoid cooking sprouts in pressure cooker as they will get over cooked/ mashed which will mess the curry. We need to have sprouts intact so boiling them for max. 10 minutes and then another few with suran is enough.
** Now add ground masala, crushed hogplum, salt to taste and mix well. Check the gravy consistency, add in the required amount of water as is necessary, and mix well. Keep in mind that this is a semi thick textured curry, so add water accordingly. Bring to boil on medium heat stirring in between until you see bubbles appearing on the surface of the curry, then lower the heat to minimum and further simmer for another 5-7 minutes stirring in between, so that the hogplums are also perfectly cooked and done.
** For Tempering/ Pannaka/ Tadka : Heat coconut oil (or any other edible oil), in a small pan, when hot add mustard seeds and when they begin to splutter, add in the curry leaves, fry for a few seconds on medium heat and then pour it over the simmering curry and mix well. Remove from fire, cover and keep it aside for about 15 minutes to rest so that the flavors are well infused before serving the curry.
** “Kirlailele Mooga Gashi Surnu ani Ambado Ghalnu/ Sprouted Whole Green Gram Curry with Yam and Hogplum” is done and ready to be served. Mooga gashi is a traditional dish from GSB Konkani Saraswat Cuisine served as a side dish during meals along with other dishes. As it is considered shuddha and auspicious, it is a must dish on Shraddha Teethi days/ Pitru Paksha days as well as on the occasion of festive days in temples. Though served as side dish with rice and other dishes, it tastes equally good served as it is with plain steamed rice or with roti, idly, dosa too.
** I must mention here that one of the best combination with mooga gashi is; served with Khotto or Muddo (ie Idly batter steamed in prepared Leaf mold) which is usually the pattern followed during auspicious occasions. You must try it if you have access to these types of molds available in your vicinity, otherwise do not worry, you can always serve them with normal Idlies too, but do try that combo. In my home we love it with khotto ie Idly batter steamed in Jackfruit leaf molds, luckily I have access to these leaves and hubby prepares khotto molds the best. You can check out the method of preparing them if you browse through the blog, it has already been shared.
** You can also check out on “Kirlailele Mooga Gashi with Suran/ Sprouted Whole Green Gram Curry with Yam” recipe, which is similar to this one with exception of addition of hogplums while rest of the method remains same. I have also included a common link to more mooga gashi recipes along with it for more reference.
** For the method of “Sprouting of Grams/ Beans” please check out link below, it includes the step by step procedure with pictures ….
** Sharing a common link to more gashi dishes recipes both Veg and Non.Veg. below. Please check out the same for more options ....
No comments:
Post a Comment
Thanks.