Karwar Style Muga Ambat Recipe (Moong Sprouts in Coconut Curry)
This Karwar Style Muga Ambat, featuring luscious moong sprouts enveloped in a fragrant coconut curry, embodies the culinary spirit of Karnataka, where fresh ingredients and bold flavors come together in delightful harmony. Perfectly suited for a side dish, this recipe is not only high in protein but also a testament to the region’s vibrant vegetarian cuisine. Let’s dive into this exquisite dish that pairs beautifully with steamed rice or fluffy poori.
Ingredients
| Ingredient | Quantity |
|---|---|
| Green Moong Sprouts | 1 cup |
| Tamarind Paste | 1 tablespoon |
| Turmeric Powder (Haldi) | 1/4 teaspoon |
| Sugar | 1/2 teaspoon |
| Salt | To taste |
| Fresh Coconut (grated) | 1/2 cup |
| Dry Red Chillies | 2 |
| Coriander (Dhania) Seeds | 1 teaspoon |
| Sunflower Oil | 1 teaspoon |
| Mustard Seeds | 1 teaspoon |
| Asafoetida (Hing) | A pinch |
| Curry Leaves | 3-4 (torn) |
Nutritional Information (per serving)
| Nutrient | Value |
|---|---|
| Calories | Approx. 150 |
| Protein | 7g |
| Carbohydrates | 22g |
| Fat | 5g |
| Fiber | 6g |
| Sodium | Varies (based on salt) |
Preparation Time
| Activity | Time |
|---|---|
| Preparation | 10 minutes |
| Cooking | 15 minutes |
| Total Time | 25 minutes |
Instructions
-
Preparing the Moong Sprouts: Begin by soaking the green moong sprouts in water for approximately 20 minutes. This process will help loosen the outer skin, making it easy to remove. After soaking, rub the sprouts gently with your hands to detach the skin, then rinse them under fresh water and set aside.
-
-
Tempering the Spices: In a kadai or wok, heat the sunflower oil over medium heat. Once hot, add the mustard seeds and let them crackle. Follow with the torn curry leaves, allowing their aroma to infuse the oil.
-
Cooking the Onions: Add finely chopped onions to the oil, followed by the sugar and a pinch of salt. Sauté this mixture over low heat, stirring continuously until the onions turn a rich golden brown, imparting sweetness and depth to your curry base.
-
Incorporating the Sprouts: Add the prepared sprouted moong, along with the tamarind paste and turmeric powder. Mix everything thoroughly to ensure that the sprouts are well-coated with the spices. Cover the kadai and let it simmer on low flame for about 5 minutes. This will allow the sprouts to absorb the flavors.
-
Creating the Coconut Paste: After the sprouts have cooked, open the lid and pour in 1 cup of water. In a separate mixer grinder, combine the grated fresh coconut, coriander seeds, dry red chillies, and salt. Add a splash of water to help with grinding, then blend until you achieve a smooth, thick paste.
-
Final Mixing: Stir in the coconut paste into the sprouted mixture, ensuring that everything is well combined. Let the Muga Ambat cook for an additional 3-4 minutes on low heat, allowing the flavors to meld beautifully.
-
Serving Suggestions: Once done, remove the dish from heat and let it cool slightly before serving. This delectable Karwar Style Muga Ambat can be served warm alongside steaming bowls of rice or golden poori, complemented by a refreshing poriyal for a complete meal experience.
Enjoying Your Dish
This delightful Karwar Style Muga Ambat is not just a feast for the palate but also a nourishing addition to your culinary repertoire. With its vibrant colors and enticing aroma, it brings a taste of Karnataka straight to your dining table, making every meal an occasion to remember. Enjoy the comforting flavors and the burst of nutrition in every bite!
