Moong or green gram is soaked, sprouted and deskinned to make this delicious Ghashi. Here again the basic coconut gravy remains the same but since the seasoning is different, the taste varies.
- 125 gms moong sprouted and deskinned
- 25-30 small cubes of sooran/yam
- 1/2 of a small coconut
- 12 roasted red chillies
- 1 tbsp tamarind paste
- 2 tbsps oil
- 4sprigs curry leaves
- 1tsp grated coconut
- A pinch of haldi /turmeric
Boil the sprouted moong and sooran in salted water till done. Grind the coconut, roasted red chillies and tamarind to a smooth paste and pour it into the boiled moong. Boil for a couple of minutes. Heat 2 tbsps oil. Add a tsp of mustard and after it splutters add 4 sprigs curry leaves and a tsp of grated coconut. Roast for a minute. Add a pinch of haldi. Toss. Drop the seasoning into the boiling ghashi. Switch off, cover and keep aside for the flavours to infuse.
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