Karwar Style Muga Ambat Recipe (Moong Sprouts in Coconut Curry)
Karwar Style Muga Ambat Recipe (Moong Sprouts in Coconut Curry) is a one pot recipe that is made quick with ground coconut masala with sprouted green lentil which can be had along with hot steam rice.
Karwar Style Muga Ambat Recipe (Moong Sprouts in Coconut Curry) is a curry recipe made from 'Muga' - which refers to the green gram which is mostly sprouted and used in recipes.The sprouted green gram is full of nutrients and is rich in fiber. Even during special occasions like marriages, the green gram curry is served as a side dish to be enjoyed along with rice.
Karwar, is a small town near Goa, and boasts of it's unique and distinct cuisine. As it is a coastal town, lots of coconuts and tropical fruits are used as main ingredients in this Karwari Cuisine.
Serve Karwar Style Muga Ambat Recipe (Moong Sprouts in Coconut Curry) and enjoy the deliciousness of Karwar Cuisine. Serve Karwar Style Muga Ambat with Steamed rice or poori and poriyal.
If you like this recipe, take a look at more recipes from coastal cuisine
10 M
15 M
25 M
4 Servings
Ingredients
- 1 cup Green Moong Sprouts
- 1 tablespoon Tamarind Paste
- 1/4 teaspoon Turmeric powder (Haldi)
- 1/2 teaspoon Sugar
- Salt , to taste To be roast and ground into smooth paste (with water)
- 1/2 cup Fresh coconut , grated
- 2 Dry red chillies
- 1 teaspoon Coriander (Dhania) Seeds For tempering
- 1 teaspoon Cooking oil
- 1 teaspoon Mustard seeds
- Asafoetida (hing) , a pinch
- 3-4 Curry leaves , torn
How to make Karwar Style Muga Ambat Recipe (Moong Sprouts in Coconut Curry)
To prepare Karwar Style Muga Ambat Recipe (Moong Sprouts in Coconut Curry), remove the skin of the green gram/moong sprouts by soaking them in water for 20 minutes and then rubbing off with hands.
One the moong sprouts are ready, heat a kadai/wok with oil and temper with mustard and curry leaves.
Add the onions, sugar and a pinch of salt and keep stirring over low heat till the onions turn brown.
Now add the sprouted green gram, tamarind pulp, turmeric powder and mix well and cook them covered over low flame for 5 minutes.
Open the lid and add 1 cup of water to the mixture.
In a mixer grinder, combine the coconut along with the coriander seeds, salt and red chillies and grind this along with some water to make a thick coconut paste.
Adjust salt and stir in the thick coconut paste into the curry.
Mix Muga Ambat well and allow them to cook for another 3-4 minutes and switch off.
Serve Karwar Style Muga Ambat (Moong Sprouts in Coconut Curry) with Steamed rice or poori and poriyal to enjoy your everyday meal.
Adjust the spice quantity according to taste.
While tempering , you can add one green chilli if you like extra spice.
Traditionally, the green skin of the sprouted green gram is removed before adding them to the curry by soaking them in water for 15-20 minutes .
You can also add sprouted horse gram in this dish.
Uma Raghuraman
Masterchefmom aka Uma Raghuraman is passionate about cooking and loves to experiment with Indian and World cuisine. She shares her experiences step by step and amazing recipes through her blog, www.masterchefmom.blogspot.in. A self taught and compulsive baker she tries to bring in right balance of taste, nutrition and presentation to all her dishes. A mother to two teenagers and having been with children as a school teacher for over five years, she understands child psychology and the role played by food in influencing their eating habits.
