MOOGA GHASHI/SPROUTED GREEN GRAM CURRY

It is a GSB recipe, prepare at the time of festivals and also a very important and must preparation for Varshik function. Always i forget to take the pic of this curry, but when i made recently on a festival, i took these pics before i forget.

SPROUTED GREEN GRAM CURRY

WHAT YOU NEED:

Green gram - 1/2 cup

Yam / Sooran - 1 cup, small cubes

Dry red chillies - 6-7, roasted in little oil

Coconut gratings - 1/2 to 3/4 cup

Tamarind - 2-3 small pieces / 1 tsp thick paste

Salt - to taste

BEFORE SEASONING...

FOR SEASONING:

Mustard seeds - 1/2 tsp

Curry leaves - 1 sprig

Methi seeds - 1/4 tsp

SPROUTED MOOGU / GREEN GRAM

READY TO EAT.....

HOW TO MAKE:

For germination green gram, soak green gram in enough water over night or 10 hours

Then drain the water and put drained green gram in wet cloth. Tie tightly for another 10 hours or more. There you can see the sprouts.

Pressure cook sprouted green gram / Moog along with yam cubes.

Grind coconut gratings, roasted chillies, tamarind along with little water to a fine paste.

Now transfer ground masala to a vessel, add cooked green gram, salt and add some water.

Allow to boil on a medium heat for few minutes.

Add more water if you like to have thin gravy.

Now heat a small pan with a tsp oil.

When it is hot add mustard seeds. Then add methi seeds and curry leaves. Stir. Then pour this seasoning over the curry.

Serve Mooga ghashi/ sprouted green gram ghashi along with steaming rice.

VARN

Varn is one more important item in Varshik function.

VARN

WHAT YOU NEED:

Green gram / Moogu - 1/4 cup, sprouted and cooked
Grated coconut - 2 tbsp
Green chilly - 3-4
Red chilly - 1, roasted in little oil
Cumin seeds / Jeera - 1/2 + 1/2 tsp
Turmeric - 1/2 tsp
Tamarind paste - 1 tsp
Lemon juice - 4 - tsp
Curry leaves - 1 sprig
Mustard seeds - 1/2 tsp
Salt - to taste

HOW TO MAKE:

Grind coconut, red chilly, turmeric powder and tamarind with little water.
When the consistency become smooth add 1/2 tsp jeera and grind it again.

Now add this ground masala, slit green chillies and salt to the cooked green gram/ moogu.
Add 3-4 cups water and cook or boil.

Heat a small pan with little oil.
Splutter mustard seeds, jeera then add curry leaves.
Pour it over the Varn.
Finally add lemon juice.

Serve Varn with hot steaming rice.

UMBARI

Umbari is another type of fritters, made of raw rice and jaggery.

GHARI

WHAT YOU NEED:

Rice powder - 1 cup

Grated coconut - 2 tbs

Jaggery - 3-4 pieces or 2 lemon size pieces

Ripe Banana - 1

Salt - to taste

GHARI

HOW TO MAKE:

Grind coconut, jaggery and banana.

Mix rice powder, salt and ground paste together.

Now heat kadahi with enough oil in it.

When oil becomes hot, make small small balls from the paste and drop in oil.

Fry them till they are dark brown.

GHARI

Ghari is deep fried fritters, made of Udad dal. This is mainly prepared at the time of Death anniversaries and prepared by Daughter-in-law.  When my Father-in-law's first death anniversary came I was unaware of all those dishes specially made on that particular day. So I had to search on the net for Ghari, Umbari, Varn etc...  But I could not find any such items on the net. I asked recipes from my few GSB friends, with their help I could do all the dishes.

UMBARI

WHAT YOU NEED:

Udad dal - 1 cup
Cumin seeds/ jeera - 1 tsp
Salt - to taste

TOOK THE PIC IN THE LAST MINUTE..ONLY 2 UMBRIS WERE THERE!

HOW TO MAKE :

Wash udad dal and soak in water for 2 hours.
Drain the water.

Now Grind udad dal adding very little water to make a thick paste.

Mix salt and cumin seeds in the paste.

Heat enough oil in kadahi.
Wet your hand and drop a tsp of paste in to the hot oil. Fry in batches.
Fry till golden color.

RICE PAYAS / TANDLA GODSHE

WHAT YOU NEED:

Rice ( basmati )  3/4 cup

Jaggery  8-10 pieces

Coconut milk  1 cup thick and 1 cup thin ( extracted from 1 coconut)

Cashew nuts, roasted in little ghee  1 hand ful

Kismis, roasted in little ghee 1 handful

Cardamom powder  1 tsp

RICE PAYAS /TANDLA GODSHE 

HOW TO MAKE:

Wash rice and cook with enough water.

When rice is done add thin coconut milk and jaggery. Bring to boil.

Now add thick coconut milk , again boil for few minutes.

Add cardamom powder and garnish with roasted cashew nuts and kismis.

Serve hot as a desert.