Sprouted Moong Methi sukke | Kerala Konkani style spicy curry

I have lived a major part of my life in Kerala. So inspite of being a Kannadiga, I love many dishes from the Kerala cuisine like Avial (especially in marriage sadyas 😁), Palada payasam ( Best bakery ones πŸ˜‹), Puttu Kadala and Porottas (from thattu kadas ❀️), Appam stew (from my bestie’s lunch box πŸ˜…)… I can go on and on about it..

Also, since we lived among the Konkani GSB community in Elamakkara, we got a chance to taste dishes from their cuisine too. Many of them became just like our family and used to share whatever special they cook with us. And me being a foodie used to get so excited to taste something new.

One among the dish was this sprouted Moong Methi sukke which was made by an aunty whom we call Shyamala akka. She runs a catering service from her home and also sells snacks like chips and ladoos. So when we had a function at home, we ordered meals from her and this sukke was a part of it. We all loved it so much that we had to ask her for the recipe.

She was kind enough to share it in detail with us and after that, it’s a regular at my place. It is super healthy as it includes two variety of sprouts and is so delicious that you can’t stop eating it, that’s a promise.

Sprouting is very nutritious as it manifolds the health quotient of both moong and methi. Hope you all try this curry. I am sure you will love it. Happy and healthy cooking!

RECIPE:

Ingredients:

1/4 Cup dried Fenugreek seeds/ Methi {gives about 1 Cup methi sprouts}

1 Cup whole Moong/ Green gram {gives about 3 Cups moong sprouts}

3 Cups water or as needed

1 Tbsp Tamarind

2 tsp Red chilli powder

2 tsp Coconut oil

1 tsp Mustard seeds

A sprig of curry leaves

Salt to taste

1/4 Cup freshly grated Coconut

In the below steps by step pictures, I have taken 2 Cups Moong to sprout as I needed to use it for other dishes. For this recipe, only 1 Cup moong is required which yields about 3 Cups of sprouts.

Step by step recipe:

1. Wash well and soak Fenugreek seeds and whole moong separately in atleast thrice the amount of water overnight or for atleast 8 hours.

2. Now drain the water completely from it using a strainer. Do not forget to drain the water completely.

3. Now cover and keep aside for 10 to 12 hours.

4. Now when you open after 10 to 12 hours, you can see little sprouts have emerged depending upon the weather in your place. In hot weathers, sprouting happens in a faster pace then in cold weathers. Wash the sprouts well and drain again completely.

DAY 1 of SPROUTS

5. Keep again covered for 10 to 12 hours. Then you can see that the sprouts have increased in size. Now they are ready to be used. Wash them again and drain. Keep aside.

DAY 2 of SPROUTS

6. Heat oil in a pan. Splutter mustard seeds and add curry leaves. Now add both the sprouts together (1 Cup Methi sprouts + 3 Cups Moong sprouts). Mix well.

7. Add 3 cups of water and cook covered till the sprouts turn soft but still are firm. Add tamarind paste, salt and red chilli powder.

8. Mix well and cook for 5 more mins. Add water if needed and mix well.

9. Remove from flame and garnish with grated coconut.

Notes:

* Methi usually takes two days to sprout while moong sprouts within a day. But I sprout both for two days as it gives good sprouts for moong too.

* Remember to drain water completely before keeping for sprouting or else the sprouts can start smelling.

* Also remember to wash well atleast once daily to avoid the sprouts going bad.

* Red chilli powder is to taste. You can reduce or increase as per your taste.

* Don’t overcook the sprouts. Just cook till they turn soft yet are firm.

* The ratio of 1:3 of methi sprouts : moong sprouts gives perfect taste to this curry.

* The process of sprouting may look difficult but trust me, your work is very less. You just need to soak, drain and wash. That’s all. Rest work is done by the sprouts themselves. 😁 (I have just added a lot of step by step pictures so that it’s helpful for people who are new to sprouting.)

4 thoughts on “Sprouted Moong Methi sukke | Kerala Konkani style spicy curry”

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