Nilgiri Moong Ka Korma Recipe - Green gram cooked with aromatic spices and yogurt.

This recipe is from FoodFood TV channel & has featured on Maa ki Dal.

Main Ingredients : Whole green grams (sabut moong),

Cuisine : Hyderabadi

Course : Main Course_Veg

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Nilgiri Moong Ka Korma

Hyderabad’s 400-year-old culinary history, like its culture, is unmatched by any other state in India.  Of all the Muslim cuisines, Hyderabadi is the only one in the sub-continent that can boast of a major vegetarian section. This has much to do with the local influences. Considering that the elite of the erstwhile Hyderabad state came from the north of India and was almost entirely Muslim, this is a little surprising. The nation’s vegetarians, of course, stand to gain by it.
Some of the salient features of Hyderabadi food are the key flavours of coconut, tamarind, peanuts and sesame seeds. The main spice is chilli, which is used in abundance and is the reason for the one word used to describe Hyderabadi cuisine - fiery!
The cuisine draws its flavour from two rich legacies - the Deccan cuisine of Nizams and the spicy Andhra style of food, laced with mustard, garlic and chillies and eaten with doles of chutney and pickle.

Nilgiri Moong Ka Korma Recipe - How to make Nilgiri Moong Ka Korma

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Prep Time : 31-40 minutes

Cook time : 41-50 minutes

Serve : 4

Level Of Cooking : Medium

Ingredients

  • Whole green grams (sabut moong) soaked and blanched with salt and turmeric powder2 cups

  • Oil 2-3 tablespoons

  • Cumin seeds 1 teaspoon

  • Coriander seeds 1 tablespoon

  • Ginger finely chopped1 tablespoon

  • Garlic finely chopped6-8 cloves

  • Poppy seeds (khuskhus/posto) 1 tablespoon

  • Onions grated2

  • Fresh coriander leaves 1 cup

  • Green chillies ground to paste2-3

  • Turmeric powder 1/2 teaspoon

  • Fresh coconut grated1 cup

  • Yogurt 3-4 tablespoons

  • Salt to taste

  • Garam masala powder 1 tablespoon

Method

Step 1

Heat 2-3 tablespoons oil in a non-stick pan. Add cumin seeds and coriander seeds and sauté for 1 minute.Add ginger and garlic and sauté till garlic is light brown.

Step 2

Add poppy seeds and sauté for 2 minutes. Add onion, mix and sauté for 2-3 minutes

Step 3

Roughly chop fresh coriander leaves.Add ground chillies, turmeric powder, chopped fresh coriander and coconut, mix well and cook for 1 minute.

Step 4

Transfer into a grinder jar and add yogurt. Grind into a smooth paste with sufficient water.

Step 5

Heat remaining oil in a non-stick pan. Add ground paste and sauté for 4-5 minutes. Add green gram, salt and garam masala powder. Mix well and cook for 3-4 minutes.

Step 6

Add 2-3 cups water, stir to mix and bring to a boil. Serve hot.

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