Mooga Gashi is a traditional Konkani coconut-based curry made with sprouted green gram and vegetables like tender drumstick, yam, or raw jackfruit. Finished with a fragrant coconut oil tempering, this mildly spicy, tangy, and wholesome curry is a staple during festivals and special occasions. Best enjoyed with hot steamed rice or ukdo tandul (red boiled rice), it’s a comforting taste of coastal Konkani kitchens.
Chefadora AI has the answer - timers, swaps, step-by-step help.
In a vessel, boil 1 cup sprouted green moong with 2 cups of water. This will take around 10 minutes.
In a pan, heat 1 tsp coconut oil and fry 1 tsp coriander seeds, 3-4 Kashmiri dry red chillies, and 1 small piece of tamarind for a minute.
Turn off the flame and add 1 cup of shredded coconut. Mix well and let the roasted ingredients cool down.
Make a fine paste by adding 1/2 cup water to the cooled roasted ingredients.
When sprouts softens a bit , add the masala paste and boiled yam and give it a boil for 10 min.
Give a temper of 1 tsp coconut oil, 1 tsp mustard seeds, few curry leaves and pinch of asafoetida to this curry. Mix well. This step lifts the aroma to an authentic Konkani flavor.
Let the gashi rest for at least 15–20 minutes before serving. The flavors blend better as it sits. Serve hot with rice, salad ,papad and pickle.
Use Kashmiri chillies for bright red color and Byadgi for spice.
The curry should be medium thick (not too watery)
Best enjoyed with hot steamed rice, but also goes well with boiled rice (ukdo tandul) for a traditional combo.
👉 Small variation: Some families add a pinch of methi (fenugreek) seeds while roasting chillies for a slightly bitter undertone.
Can I use canned coconut instead of fresh shredded coconut?
Yes, you can use canned coconut, but fresh shredded coconut will provide a more authentic flavor.
How do I sprout green moong?
Soak green moong overnight, drain the water, and keep it in a damp cloth for 10-12 hours until sprouts appear.
Can I use regular red chillies instead of Kashmiri chillies?
Yes, but Kashmiri chillies are preferred for their mild heat and vibrant color.
Is tamarind necessary for this recipe?
Tamarind adds a tangy flavor, but you can substitute it with lemon juice or amchur powder if needed.
Can I make this curry ahead of time?
Yes, you can prepare the curry ahead of time and store it in the refrigerator for up to 2 days.
Cooking has always been my way of spreading love and warmth. Through this channel, I share recipes close to my heart—some from childhood memories, some from daily life, and some festive treats. It’s my little space to celebrate the joy of homemade food and connect with fellow food lovers.
...
