Sprouted Moong & Methi sprouts come together to form a most delicious & healthy sukke ! Its one of the most popular & traditional dish of the GSB’s in Kerala !This is made or all important occasions like weddings , functions & festive days as also for a feast to guests ! I have already posted Methi sukke in this blog ! Except for the addition of moong sprouts – there is not much difference in procedure ! But the taste is entirely different ! Moong tones down the bitterness of Methi & makes it a totally healthy & tasty side dish ! So here is the recipe !
Ingredients:-
- Methi / fenugreek seeds – 1/4 cup
- Whole Moong – 1/4 cup
- Coconut grated – 1 cup
- Red chillis – 5 – more or less as per taste
- Tamarind – a small piece ( a small piece of dharmbya sol too can be used )
- Turmeric powder- 1/4 tsp
- Salt to taste
Seasoning :-
- Mustard seeds – 1tsp
- Urad dal -1 tsp
- Coconut oil – 2 tbsp
Method :-
- Soak the methi seeds for about 18 hours ! Keep them covered in a wet cloth or in a sprouter which is available these days !
- At this time soak the moong for about 6 hours ! Keep aside for sprouting ! so now you have both the sprouts ready at the same time ( methi takes longer to sprout !
- Ensure that they are long sprouts for better taste & volume ( see pic below)
- Grind grated coconut , red chilies & tamarind to a coarse paste adding very little
- Heat the oil in a thick bottomed kadai. add the mustard seeds & urad dal .
- When they crackle add the sprouts, the paste, salt to taste and very little water.
- Cover and let cook on slow fire.
- You may get a bitter smell while its cooking because of the methi . Don’t mind that. Let it roast well till it changes color to a nice brown.
- Your Moong & Methi sukke is ready. Serve hot with rice & dalithoy, which is the best combination for this dish.
I served this sukke with rice , Dhuddiya elchikeri , ambya chutney, Allen & happolu !
Konkani Khann Anik Jevan 