Muga Ambat Recipe

Jyothi Rajesh
6 ratings.
Muga Ambat Recipe

Indian cuisine is so diverse that every region has its own way of cooking and using ingredients and has its own specialty dish that is very popular among the locals. Curry is one of the quintessential dish of Indian cuisine and each and every region cooks it in such a diverse method, the result is amazing and unique. Indian curries especially the vegetarian curries uses spouts and grams a lot and in Karwar cuisine muga ambat seems to be loved by many. This sprouted moong (green gram) curry made with coconut-red chilli base is so unique in taste that you definitely have to give it a try if you love diverse curries! And since it’s made with no onion no garlic you can enjoy this curry during your fasting days.

Serve Muga Ambat along with Whole Wheat Lachha Paratha and Bhindi Raita for a weekday lunch or dinner.

If you like this recipe, you can also try other Karwar Cuisine recipes such as

  1. Karwar Style Varan Kadhi Recipe
  2. Karwar Style Yerappe Ani Recipe
  3. Karwar Style Kelya Sasav Recipe

Cuisine: Coastal Karnataka
Course: Lunch
Diet: High Protein Vegetarian
Prep in

10 M

Cooks in

40 M

Total in

50 M

Makes:

3 Servings

Ingredients

  • 1 cup Green Moong Sprouts
  • 1 cup Fresh coconut , grated
  • 6 Dry red chillies
  • 1/4 teaspoon Turmeric powder (Haldi)
  • 3 tablespoon Tamarind Water
  • Salt , to taste
  • Water , as required
  • 1 tablespoon Cooking oil
  • For tempering
  • 1 tablespoon Cooking oil
  • 3 Dry red chillies
  • 1 teaspoon Mustard seeds
  • 1 Onion , thinly sliced
  • 1 sprig Curry leaves

Directions for Muga Ambat Recipe

  1. To begin making the Muga Ambat recipe, Grind coconut, dried red chilies with little water into a paste. Keep aside.

  2. Boil sprouted green gram in enough water with turmeric powder and little salt until it’s cooked. The green gram should be tender but firm, do not make it mushy.

  3. Now add the ground coconut mix into the cooked green gram and continue to cook for about 15 minutes on medium flame.

  4. Add tamarind juice and continue to cook for another 8 minutes.

  5. In another pan heat oil. First add onion slices and fry until golden brown. Remove from flame keep aside. Add mustard seeds and let it splutter. Then add the dried red chilies, curry leaves, mix and turn off flame.

  6. Add the tempering to the curry. Turn off the flame. Serve Muga Ambat along with Whole Wheat Lachha Paratha and Bhindi Raita for a weekday lunch or dinner.

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Last Modified On Friday, 30 December 2016 19:14

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