Konkani Style Green Moong Yam Curry

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As Pitru Paksha reminds us to pause and remember the souls who came before us, this traditional Konkani GSB dish holds a special place in those memories. Simple, comforting and deeply rooted in tradition, Green moong Yam Curry is a beautiful reminder that food can carry stories, memories and generations of love.

sprouted Green Moong

of asafoetida for coconut mixture

small piece of tamarind

Calories145.0kcal (7.25%)

Step 1

Boil sprouted Green Moong and yam cubes in water until 80 percent tender.

Step 2

Heat coconut oil in another pan, add coriander seeds, baydagi chillies, and a pinch of asafoetida. Toss for a minute until fragrant. Cool for some time.

Step 3

Transfer the mixture to a mixie jar with grated coconut, tamarind, and rock salt. Grind dry first, then add water gradually to make a smooth paste.

Step 4

Add the paste to the boiling moong and yam. Simmer for 5-7 minutes.

Step 5

Give a tempering of coconut oil, mustard seeds, curry leaves, and a pinch of asafoetida.

Step 6

Let it rest covered for sometime. Mix well and serve with hot rice.

Calories145.0kcal (7.25%)

Adjust the consistency of the curry by adding more or less water while grinding the paste.

Don't add water directly while grinding, first grind dry then add water gradually. This enhances the taste of masala.

Use fresh sprouted green moong fir better results.

Apart from yam, you can use bamboo shoot or sweet potato for traditional authentic taste.

Can I use dried green moong instead of sprouted?

Yes, but you will need to soak and cook them longer until tender.

What can I substitute for baydagi chillies?

You can use any mild dried red chillies as a substitute.

Is there an alternative to coconut oil?

You can use any neutral oil, but coconut oil adds an authentic flavor.

Can I skip the tempering?

Tempering adds flavor and aroma, but you can skip it if necessary.

How do I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days.

Cook with Chefadora AI

Add to Shopping List

sprouted Green Moong

of asafoetida for coconut mixture

small piece of tamarind

Calories145.0kcal (7.25%)

Step 1

Boil sprouted Green Moong and yam cubes in water until 80 percent tender.

Step 2

Heat coconut oil in another pan, add coriander seeds, baydagi chillies, and a pinch of asafoetida. Toss for a minute until fragrant. Cool for some time.

Step 3

Transfer the mixture to a mixie jar with grated coconut, tamarind, and rock salt. Grind dry first, then add water gradually to make a smooth paste.

Step 4

Add the paste to the boiling moong and yam. Simmer for 5-7 minutes.

Step 5

Give a tempering of coconut oil, mustard seeds, curry leaves, and a pinch of asafoetida.

Step 6

Let it rest covered for sometime. Mix well and serve with hot rice.

Calories145.0kcal (7.25%)

Adjust the consistency of the curry by adding more or less water while grinding the paste.

Don't add water directly while grinding, first grind dry then add water gradually. This enhances the taste of masala.

Use fresh sprouted green moong fir better results.

Apart from yam, you can use bamboo shoot or sweet potato for traditional authentic taste.

Can I use dried green moong instead of sprouted?

Yes, but you will need to soak and cook them longer until tender.

What can I substitute for baydagi chillies?

You can use any mild dried red chillies as a substitute.

Is there an alternative to coconut oil?

You can use any neutral oil, but coconut oil adds an authentic flavor.

Can I skip the tempering?

Tempering adds flavor and aroma, but you can skip it if necessary.

How do I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days.

Konkani Style Green Moong Yam Curry

About Konkani Style Green Moong Yam Curry

Ingredients to Make Konkani Style Green Moong Yam Curry