Chinese Potato is called Sopoor Kook and Sprouted Green gram [Moong] is called Kirlaylolo Mugu in Konkani.Sopoor Kook ani Kirlaylolo Mugga Sukke is a tasty and delicious side dish goes well with rice and dal curry.
The following ingredients are needed to prepare Sopoor Kook ani Kirlaylolo Mugga Sukke / Chinese Potato and Sprouted Moong Curry.
Ingredients:-
Moong (Green gram). -1 cup
Chinese Potato. -15
Salt. - to taste
Starfruit. - 2
For grinding the Coconut masala paste:-
Grated Coconut. -1/2 cup
Dry Red chillies. - 5
Turmeric powder. -1/4tsp
Instructions:-
Wash and soak 1cup Moong (Green gram) in water for 8 hours or overnight.
Drain the soaked Moong and keep them in a clean cloth and tie the cloth. [you can keep the soaked Moong in a bowl and close the bowl with a clean and wet cloth to sprout] Keep it in a warm place to sprout.After 8 to 12 hours Moong starts to sprout. Now Moong bean sprouts are ready to use. (You can keep the Moong bean sprouts in the refrigerator for further use).
Peel the outer skin of the Chinese Potato/ Sopoor Kook with a knife and wash thoroughly in water.
Chop the Chinese Potato into small pieces and wash again in water and keep aside.
Grind the grated Coconut, dry Red chillies and Turmeric powder to a coarse paste without adding water and keep aside.
Method:-
Heat oil in a pan and add Urad dal and saute well. Splutter Mustard seeds and Methi seeds and saute well.
Add the chopped Chinese Potato pieces and 1 and 1/2 cup of water. Cover and cook on low flame till the Chinese Potato Pieces become soft.
Add the sprouted Moong, required Salt and chopped Star fruit pieces and saute well. Cover and cook for 10 minutes on low flame.
Add the ground Coconut Masala paste. Mix well and cook till the water completely evaporates.Stir in between.
Switch off the flame and transfer the curry to a serving bowl.
A tasty Sopoor Kook ani Kirlaylolo Mugga Sukke / Chinese Potato and Sprouted Moong Curry is ready to serve as a side dish with rice and dal curry.
The following ingredients are needed to prepare Sopoor Kook ani Kirlaylolo Mugga Sukke / Chinese Potato and Sprouted Moong Curry.
Ingredients:-
Moong (Green gram). -1 cup
Chinese Potato. -15
Salt. - to taste
Starfruit. - 2
For grinding the Coconut masala paste:-
Grated Coconut. -1/2 cup
Dry Red chillies. - 5
Turmeric powder. -1/4tsp
Instructions:-
Wash and soak 1cup Moong (Green gram) in water for 8 hours or overnight.
Drain the soaked Moong and keep them in a clean cloth and tie the cloth. [you can keep the soaked Moong in a bowl and close the bowl with a clean and wet cloth to sprout] Keep it in a warm place to sprout.After 8 to 12 hours Moong starts to sprout. Now Moong bean sprouts are ready to use. (You can keep the Moong bean sprouts in the refrigerator for further use).
Peel the outer skin of the Chinese Potato/ Sopoor Kook with a knife and wash thoroughly in water.
Chop the Chinese Potato into small pieces and wash again in water and keep aside.
Grind the grated Coconut, dry Red chillies and Turmeric powder to a coarse paste without adding water and keep aside.
Method:-
Heat oil in a pan and add Urad dal and saute well. Splutter Mustard seeds and Methi seeds and saute well.
Add the chopped Chinese Potato pieces and 1 and 1/2 cup of water. Cover and cook on low flame till the Chinese Potato Pieces become soft.
Add the sprouted Moong, required Salt and chopped Star fruit pieces and saute well. Cover and cook for 10 minutes on low flame.
Add the ground Coconut Masala paste. Mix well and cook till the water completely evaporates.Stir in between.
Switch off the flame and transfer the curry to a serving bowl.
A tasty Sopoor Kook ani Kirlaylolo Mugga Sukke / Chinese Potato and Sprouted Moong Curry is ready to serve as a side dish with rice and dal curry.
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