Lightly blanch moong sprouts. Drain and keep aside. Whisk yogurt with sugar, salt and rock salt.
Heat a tawa and dry roast cinnamon stick and peppercorns lightly. Cool and powder.
Mix blanched moong sprouts, tomato, cucumber, carrot, onion and green chilli into the whisked yogurt.
Sprinkle spice powder and serve chilled, garnished with chopped coriander leaves.