“Kirlailele Moong- Magge- Bikkanda SaarUpkari Losun Panna ghalnu (Sprouted Green Gram- South Indian Cucumber- Jackfruit Seed Curry) with Garlic Tadka” … saarupkari is a traditional dish from GSB Konkani Saraswat Cuisine often prepared with pulses with addition of veggie (optional) … tastes best served with rice, a little bit of nonche (pickle) and roasted papad … Yummilicious ...
** Green Gram/ Whole green moong are high in protein and is considered to be good for health and in my home you will find them sprouted and stocked in fridge to be used on almost daily basis. Sprouting increases the protein content and is easier for digestion, so do include them into your meals. Magge/ South Indian Cucumber/ Southekayi/ Mangalore Cucumber is a veggie from cucumber family that is widely cultivated as a creeping vine plant that usually bears cylindrical fruits that are used for cooking. The water content in this veggie is high, the very reason why it is considered to be cooling for body heat and that which helps keep the body hydrated. It is used in plenty of curry preparations in southern parts of India including GSB homes which have their own recipes prepared using them along with other veggies or pulses. Bikkanda (Jackfruit seeds) are available in plenty just before the onset of monsoon and as we GSB’s have a habit of adding them to most of the dishes, I preserve them in freezer which lasts for about 6 months. I will share links to both freezing method of bikkanda and sprouting method of pulses at the bottom of this recipe, please browse through for more information, you will find plenty of pictures too.
** You can temper the SaarUpkari either with garlic or with mustard seeds- curry leaves along with dry red chillies and they both taste great, it’s sort of individual choice or as per the day/ event on which day you are serving. During certain days in my home we observe “NO Onion-Garlic- Non.Veg” meals and during that time I prefer mustard seasoning otherwise my favourite is always garlic tadka. I have shared plenty of saarupkari posts in different combinations and each one is tasty in its own way with its own unique taste of tempering. A simple light on tummy dish that is not only quick to cook but a healthy one too. Here I have used green gram sprouts along with south Indian cucumber and jackfruit seeds with garlic tadka and it tastes wonderful served with rice. A fried piece of fish or any podi or papad/ vodi etc. tastes wonderful served along with it. I am sharing a few common links at the bottom of this recipe as already mentioned above for helpful browsing of dishes, you may check it out and chose any suitable or as per your family preference. Do include it into your diet, it’s one of healthiest dish and is easy to prepare.
** Here is my recipe for “Kirlailele Moong- Magge- Bikkanda SaarUpkari Losun Panna ghalnu (Sprouted Green Gram- South Indian Cucumber- Jackfruit Seed Curry) with Garlic Tadka” … My style …
** Ingredients :
Kirlailele Moong/ Sprouted Whole Green Gram : 2 cups
Magge/ South Indian Cucumber/ Southekayi : 2 cups pieces
Bikkanda/ Jackfruit Seeds : 10-12
Salt/ Namak/ Meeta : to taste
** For Tempering/ Pannaka/ Tadka :
Coconut Oil/ Nariyal Tel/ Narlel Tela : 2-3 tsp
Garlic/ Losun/ Lehsun/ Belluli : 8-10 cloves with skin
Dry Red Chilly (any) : 2-3
** I have used “Sprouted Moong/ Green Gram” for this recipe, you can use soaked Moong too, its just that I always have a stock of sprouts in my fridge and I make the best use of them as a natural plant based protein- fiber. If using soaked grams then wash required amount of “Whole Moong/ Green Gram” and soak them in plenty of water overnight or for 8 hours. Drain and rinse the green grams sprouts or if using soaked ones in a colander and keep them aside for the excess water to be completely drained.
** Wash, wipe dry and cut both side edges of Magge/ South Indian Cucumber/ Southekayi. Slice off the innermost flesh portion and the seeds within the same and keep it aside, you can prepare any coolant, tambuli or dry the seeds, they are very nutritious. (check in blog for the same using search options or link shared at the bottom of this recipes). Cut into 1 inch sized pieces retaining the skin as shown in the picture collage. Wash the pieces gently in plenty of water and Keep it aside ready.
** You can use fresh or frozen bikkand/ jackfruit seeds for this recipe. The method of freezing is given in detail, the link of which is shared at the bottom of this recipe. However, whenever fresh ones are available which is the season now, I make it a point to use them as done for this recipe. Wash; remove the outer white skin of about 12-15 seeds and crush each bikkand/ jackfruit seed a bit with a weight. There should be visible cracks for proper cooking of the same (Check pic. collage for reference).
** Now that all three ingredients ie Sprouted Green Gram, South Indian Cucumber, Jackfruit seeds and ready let us go ahead with cooking. First, add the crushed bikkand/ jackfruit in a single layer in a pressure cooker pan. Top it with South Indian Cucumber pieces and then with green gram sprouts all layered. Add required amount of water say about an inch above the level of the ingredients and pressure cook on medium heat to 2-3 whistles. Remove and let rest to allow the pressure to fall on its own, when able to open the lid do so and add the cooked ingredients into a vessel or cooking.
** Note : You may have observed that in some recipes I follow the method of cooking veggies separately and then combining them, however here I have pressure cooked them all together. The reason being that for certain recipes we need the veggies to remain intact while for saarupkari it need to be cooked soft/ mushy.
** Check and add more water only if required and bring all the cooked ingredients to a rolling boil adding salt to taste. Keep stirring well in between for even cooking, the saarupkari should be a little thicker in consistency and soft cooked but not all together mashed up for best of taste. Let the curry simmer aside while we go ahead with preparation of tempering the saarupkari. As mentioned in details above you can temper either with mustard seeds- hing powder- red chillies- curry leaves or with garlic- red chillies both preferably with coconut oil (nariyal tel/ narlel tela) for aromatic taste.
** For Tempering/ Pannaka/ Tadka : Heat coconut oil in a small pan, when hot add in garlic (slightly crushed with skin on) and fry until it evenly turns slightly brownish in color. Add dry red chilly cut to pieces, fry for a few seconds only. Remove and pour it over the simmering saarupkari and mix well. In GSB homes we prefer addition of crushed garlic with skin, you may peel off the skin if desired.
** Note : Addition of red chillies in tempering is Optional and you can use green chillies cut lengthwise to the curry itself while boiling, it’s a individual choice. You can also use a few green chillies while boiling and 1-2 red chillies while tempering too, the choice is individual depending upon your family preference.
** Remove and keep the saarupkari aside covered to rest for the flavors of the garlic and the chilly aroma to get blended in well, for say about 20- 30 minutes or an hour and then it is ready to be served. If you find the saarupkari too thick while serving, you can add in some boiling water and mix before serving the same.
** “Kirlailele Moong- Magge- Bikkanda SaarUpkari Losun Panna ghalnu (Sprouted Green Gram- South Indian Cucumber- Jackfruit Seed Curry) with Garlic Tadka” is done and ready to be served. Tastes best served steaming hot with rice along with any other side dishes of your choice. I have shared plenty of similar types of saarupkari with different type of pulses with either losun/ garlic tempering or mustard- curry leaves, you may choose any that you prefer. I kept it simple and served it with rice along with raw banana tava fries and a a little bit of spicy ambuli nonce/ raw mango pickle and it was a fantastic combo. Do try this simple saarupkari and enjoy with your family and friends, I am sure they will love it. Remember to serve it steaming hot slightly thicker consistency than dal, for best of taste and yes though it tastes best with rice, you can serve it any way you wish too, goes well served with roti/ chapatti or mildly spiced rice dishes too.
** Sharing common link to all “SaarUpkari” recipes shared in the Blog before which includes similar recipes, you can browse them in leisure and try out that which appeals to you and that which is convenient keeping in mind your preferences ….
** For the “Method of Sprouting Beans”, please check on the link shared below …
** Sharing link to detailed method of “Freezing Bikkanda/ Jackfruit Seeds”, Please do go through the same for complete details ….
** For more recipes of “Kirlailele Pulses (Sprouts)/ Moong (Green Gram/ Bikkanda (Jackfruit Seeds)/ Magge (South Indian Cucumber)” recipe please browse through the common links shared below for the same for more details ….
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