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Karwar Style Muga Ambat Recipe (Moong Sprouts in Coconut Curry)

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Karwar Style Muga Ambat Recipe (Moong Sprouts in Coconut Curry) is a curry recipe made from ‘Muga’ – which refers to the green gram which is mostly sprouted and used in recipes.The sprouted green gram is full of nutrients and is rich in fiber. Even during special occasions like marriages, the green gram curry is served as a side dish to be enjoyed along with rice.  Green Moong Sprouts, Tamarind Paste, Turmeric powder (Haldi), Sugar, Salt, Fresh coconut, Dry Red Chillies, Coriander (Dhania) Seeds, Oil, Mustard seeds (Rai/ Kadugu), Asafoetida (hing), Curry leaves   1 cup Green Moong Sprouts 1 tablespoon Tamarind Paste 1/4 teaspoon Turmeric powder (Haldi) 1/2 teaspoon Sugar Salt , to taste To be roast and ground into smooth paste (with water) 1/2 cup Fresh coconut , grated 2 Dry Red Chillies 1 teaspoon Coriander (Dhania) Seeds For tempering 1 teaspoon Oil 1 teaspoon Mustard seeds (Rai/ Kadugu) Asafoetida (hing) , a pinch 3-4 Curry leaves , torn     10   15     To prepare Karwar Style Muga Ambat Recipe (Moong Sprouts in Coconut Curry), remove the skin of the green gram/moong sprouts by soaking them in water for 20 minutes and then rubbing off with hands.One the moong sprouts are ready, heat a kadai/wok with oil and temper with mustard and curry leaves.Add the onions, sugar and a pinch of salt and keep stirring over low heat till the onions turn brown.Now add the sprouted green gram, tamarind pulp, turmeric powder and mix well and cook them covered over low flame for 5 minutes.Open the lid and add 1 cup of water to the mixture.In a mixer grinder, combine the coconut along with the coriander seeds, salt and red chillies and grind  this along with some water to make a thick coconut paste. Adjust salt and stir in the thick coconut paste into the curry. Mix Muga Ambat well and allow them to cook for another 3-4 minutes and switch off.Serve Karwar Style Muga Ambat (Moong Sprouts in Coconut Curry) with Steamed rice or poori and poriyal to enjoy your everyday meal.