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| Main ingredients | Whole green gram (sabut moong), Scraped fresh coconut, Turmeric powder, Ginger, Green chillies, Coconut oil, Mustard seeds, Cumin seeds, Shallots, Curry leaves, Salt |
| Cuisine | Kerala |
| Course | Main course vegetables |
| Prep time | 4-6 hours |
| Cook time | 15-20 minutes |
| Serve | 4 |
| Taste | Savoury |
| Level of cooking | Easy |
| Others | Vegetarian |
Ingredients
- 2 cups cooked whole green gram (sabut moong)
- ¾ cup scraped fresh coconut
- ½ teaspoon turmeric powder
- 1 inch ginger, roughly chopped
- 2 green chillies
- 2 tablespoons coconut oil
- 1 teaspoon mustard seeds
- 1 teaspoon cumin seeds
- 10-15 shallots, sliced
- 10-15 curry leaves
- Salt to taste
Method
- Put coconut in a grinder jar, add turmeric powder, ginger and green chillies and grind coarsely.
- Heat coconut oil in a non-stick kadai, add mustard seeds and when they start to splutter, add cumin seeds, mix and saute till cumin seeds change colour. Add shallots, mix and sauté till translucent.
- Add curry leaves and mix. Add ground mixture and mix well.
- Add cooked green gram and salt, mix well and cook for 4-5 minutes or till the mixture is heated thoroughly.
- Transfer into a serving bowl and serve hot.
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