Moong & Methi Sukke

                    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 !
  1. Methi / fenugreek seeds – 1/4 cup
  2. Whole Moong – 1/4 cup
  3. Coconut grated – 1 cup
  4. Red chillis – 5 – more or less as per taste
  5. Tamarind – a small piece ( a small piece of dharmbya sol too can be used )
  6. Turmeric powder- 1/4 tsp
  7. Salt to taste
Seasoning :-
  1. Mustard seeds – 1tsp
  2. Urad dal -1 tsp
  3. Coconut oil – 2 tbsp
Method :-
  1. Soak the methi seeds for about 18 hours ! Keep them covered in a wet cloth or in a sprouter which is available these days !
  2. 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 !
  3. Ensure that they are long sprouts for better taste & volume ( see pic below) 
  4. Grind grated coconut , red chilies & tamarind to a coarse paste adding very little
  5. Heat the oil in a thick bottomed kadai. add the mustard seeds & urad dal .
  6. When they crackle add the sprouts, the paste, salt to taste and very little water.
  7. Cover and let cook on slow fire.
  8. 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.
  9. 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 !

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