Sprouted Green Gram – Methi/Fenugreek Seeds Sukke

A wholesome, protein-rich Konkani side dish 😋

A Special Connection Through Food 

A few days ago, I met my dear friend Jagapriya Bhat at a function. She's always been one of my biggest supporters-constantly encouraging me and trying out my recipes.

During our chat, she suggested I try making Moong Methi Sukke- A dish I had heard of but never prepared myself. She shared her version with me, and I was delighted to learn that this is a must-have item at GSB weddings, festival meals especially in the Cochin region. 

It's not just healthy and tasty, but also filled with tradition and love.

I'm truly touched when people like her appreciate my cooking and even contribute their cherished recipes. It means a lot 🙏❤️

Thank you Jagapriya akka  for this wonderful suggestion.

Ingredients:

Sprouted green gram (moong) – 1 cup

Sprouted methi (fenugreek) seeds – ¼ cup

Grated coconut – ½ cup

Red chilli powder – 2 to 3 tsp (adjust to taste)

Turmeric powder – ½ tsp

Mustard seeds – ½ tsp

Curry leaves – a few

Salt – to taste

Oil – for tempering

Sprouting Method:

Methi seeds: Soak overnight. Next morning, drain the water and keep them covered to sprout. Let them sprout for 2 days.

Green gram (moong): Soak overnight. Drain the next morning and keep for sprouting.

To Prepare the Sukke:

 In a bowl, combine grated coconut, red chilli powder, and turmeric powder. Mix it well with your hands and keep aside.

Heat oil in a kadai. Add mustard seeds and let them splutter.

Add curry leaves and fry for a few seconds.

Now add the sprouted methi seeds and sauté for a few seconds.

Add the sprouted moong and fry briefly.

Add salt and the coconut-spice mixture.

Sprinkle a little water, mix gently, cover, and cook on low flame until soft and done.

Corn Garlic Rice

This is a quick, flavourful and comforting dish. Corn Garlic Rice is a perfect blend of buttery garlic and sweet corn. Can be prepared in few minutes and full of taste. 

Ingredient 

Butter -- 2-3 tsp 

Boiled sweet corn. -- 1/4cup 

Cooked white rice -- 1 cup

Pepper powder -- 1 tsp 

Green chilli. -- 3-4 

Garlic -- 6-8 cloves 

Onion -- 1 medium size 

Coriander leaves 

Salt to taste.

Method 

Cook sweet corn with salt and keep aside. 

Cook rice and let it cool for sometime. Or u can use leftover rice too. 

Heat butter in a kadai, add finely chopped garlic, fry till light brown, then add chopped onion and green chilli, fry for a few seconds. Then add cooked sweet corn, pepper powder, salt and coriander leaves, fry for a few seconds, then add rice, mix it nicely and cook for 2-3 min. Serve hot.

Kultha polo/Horse gram dosa with Mirsange hinga Uddak/hing -Green chill dip

  Horse Gram is used in this dosa batter which has immense health benefits, it helps in weight loss to maintaining sugar levels in diabetics. This unique dosa recipe is an easy one which require no fermentation.

Ingredients 

Horse gram            -  1 cup

Boiled rice.             -  1 cup

(Puzhungal Ari)

Salt to taste 

Method 

Soak Horse gram and boiled rice (puzhungal Ari) together for 5-6 hours. Then grind into fine batter. Add salt, mix well.  (No need to fermenting this batter) 

Heat dosa tawa, pour one laddle full of batter spread it slowly, sprinkle oil over it fry both side till  get roasted. 

Serve with chutney or pickle.

Maralva Panna Phodi/Colocasia fritters

 This Maralva podi is very popular among Konkani people.  Maralva Paan means 'Tree colocasia (Taro)' leaves. It is available during monsoon only.  In Kerala, I  never get to see these leaves.  After so many years I got this when My brother brought it from my native.

Ingredients:

Rice              -   1 cup

Urad Dal       -   1/2 cup

Chilli powder  - 4-5 tsp (as per taste)

Hing              -   1/2 tsp( Assafoetida )

Salt to Taste

Tamarind small piece 

Maralva/colocasia (Taro) - 15 to 20

Leaves 

Method

Dry roast urad dal, let it cool for sometime, then grind into powder.

Soak raw rice for 1-2 hours. Then grind this with tamarind and chilli powder  into fine paste adding little water. Then add roasted urad dal powder, hing powder and salt, mix well. Batter should be thick.

Apply this paste over a clean  leaf , then place one more leaf over this and apply paste over it.

Continue this process with 8-10 leaves.

Now fold the sides of this layers of leaves and roll it tightly into a log.

Keep this rolls in freezer for atleast 30 min. Then cut this into thin slices roll them in rice flour and deep fry till crispy.

Fenugreek leaves/Uluva cheera stir fry / Methi bhajji upkari

 I learnt this recipe from my mother-in-law, she used to prepare this very well.  Since no water is used while preparing and this being a dry dish can be kept for two days.

Ingredients

Methi  leaves       -        1 cup

Grated coconut   -       ½ cup

Red chilly pow     -         2 tsp (as per your taste)

Mustard seeds    -         ½ tsp

Hing powder        -         ¼ tsp

Oil                          -         1 tbsp

Salt to taste

Method

Pluck the methi   leaves,  wash them strain water and spread them on clean cloth for 5- 10 min.  So that water does not remain in leaves (do not use stem, it gives bitter taste), then chop them and keep aside.

Heat oil in kadai, add mustard seeds when it splutter add hing powder, chilly powder and salt. Then add chopped methi leaves and grated coconut, mix well. Close the lid and cook in low flame till it dry.

Serve with rice and dal.

Kovakka-Egg Thoran/Ivy gourd -egg stir fry

 I learnt this recipe from chef shibin. Thank you chef for this easy and healthy stir fry recipe. Those kids who don't eat veg, pls try this recipe, it's delicious.

Ingredients 

Kovakka/Tendle/ivy gourd -- 1/4 kg 

Eggs. -- 2-3

Onion -- 1 small size 

Garlic flakes. -- 6-8 

Red chilli crushed -- 2 tsp (as per taste) 

Pepper powder -- 1 tsp

Mustard seeds -- 1/2 tsp

Turmaric powder pinch 

Oil for cooking 

Salt to taste.

Few curry leaves 

Method 

Wash kovakka/ivy gourd/tendle, then cut into thin round slices. 

Finely chop onion and garlic. 

Heat 1 tbsp of oil in kadai, add mustard seeds, when it splutter, add chopped garlic and red chilli flakes, fry for few seconds, then add curry leaves and chopped onion, fry for few seconds, then add pepper powder, salt and sliced kovakka and little water, mix it nicely cover and cook it 3/4 done. When it is cooked, make little space inside kadai, break eggs and mix it and cook few seconds, then mix everything and cook for few seconds. 

Yummy and tasty stir fry ready to serve.

Thambdi bhaji sasam/Red Amaranth leaves Curry /cheera Curry

 

Ingredients 

Amaranth leaves      - 1 cup chopped

Red chilli.                  - 6 to 8

Grated coconut.       - 1 cup

Arbi roots/potato.   - 4 to 5 small

Tamarind small piece

Mustard be seeds.   - 1 tsp

Curry leaves few

Salt to taste 

Method 

Clean and wash leaves and finely chopp them. Then cook with arbi root till done.

Grind coconut, tamarind, red chilli into fine paste. Add this paste to cooked leaves, mix well and boil it for 5 to 10 min.

Season it with mustard seeds and Curry leaves .

GAJBAJE /Mix vegetable curry

Gajbage  is a traditional konkani  dish  prepared  using Monsoon vegetables like  Bamboo shoots,  Colocasia leaves (chembila), mangalore cucumber,  jackfruit seeds, yam, beans etc.  This is mostly prepared on the day of Ashada Ekadashi. Today people who are fasting eat no garlic Onion dishes.

Ingredients

Taro leaves (small and tender) - 20-25 

Bamboo shoot  pieces.  1/4 cup            

Yam  pieces                  -    1/2 cup (cubed) 

Yellow cucumber piece  1 cup           

Jackfruit seeds            10                       

Potato (medium size)  1               

Coconut  grated.     1 cup   

Coriander seeds.      2tsp                         

Urad dal                      3tsp                                       Tamarind/hog plum  2-3               

Dried red chilli     10-12                 

Mustard seeds   1tsp

curry leaves.

Method

Remove the hard stem on the back of the taro leaves and make them into knots or  chop them.

Pressure cook yam, potato, yellow cucumber, taro leaves, crushed Hog plums, bambooshoot, jackfruit seeds and salt. Cook for 3 or 4 whistles. 

Fry dried red chillies and keep aside.

Roast coriander seeds in a little oil for  few seconds then add urad dal, fry until they turn light brown.

Grind the roasted items along with coconut  into a rough paste. Add this paste to the cooked vegetables. Bring it to boil for a  few minutes. Give tadka of mustard seeds and curry leaves.

Serve hot with Kotto,  idli or with steamed rice.