How to make Nilgiri Moong Ka Korma -
Green gram cooked with aromatic spices and yogurt.
This recipe is from FoodFood TV channel & has featured on Maa ki Dal.
Main Ingredients : Whole Moong, Fresh Coconut (ताज़ा नारियल)
Cuisine : Tamil Nadu
Course : Main Course Vegetarian
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You can also find more Main Course Vegetarian recipes like Mangodi Palak Malaidar Gobhi Sichuan Eggplant With Black Bean Sauce Tofu and White Beans Chilli
Nilgiri Moong Ka Korma Recipe Card
The highly developed and sensitive palates of the Tamilians are well chronicled in the Sangam classics. They believe that food should ideally cater to all the six tastes - bitter, pungent, sweet, salty, sour and astringent.
Tamil Nadu has a wide variety of delicious food both for the vegetarians as well as the non-vegetarians, though most of it is made of grains, lentils, rice and vegetables. Spices are added to give a distinctive taste. Rice has been the staple diet of the Tamilians, an inculcated habit, due to the large-scale cultivation of the crop in the state.
Chettinad cuisine, a speciality in Tamil Nadu, is famous for its hot and spicy non-vegetarian food. A part of the Mudaliar community is non-vegetarians and its cuisine is delightfully spicy without being too hot. Wet masalas are generally used, the main ingredients being fresh coconut paste and ground ginger-garlic.
Prep Time : 31-40 minutes
Cook time : 41-50 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Mild
Ingredients for Nilgiri Moong Ka Korma Recipe
Whole Moong soaked and blanched with salt and turmeric powder 2 cups
Fresh Coconut
Oil 2-3 tablespoons
Cumin seeds 1 teaspoon
Coriander seeds 1 tablespoon
Ginger finely chopped 1 tablespoon
Garlic finely chopped 6-8 cloves
Poppy seeds (khuskhus/posto) 1 tablespoon
Onions grated 2
Fresh coriander leaves 1 cup
Green chillies ground to paste 2-3
Turmeric powder 1/2 teaspoon
Fresh coconut grated 1 cup
Yogurt 3-4 tablespoons
Salt to taste
Garam masala powder 1 tablespoon
Method
Step 1
Heat 2-3 tablespoons oil in a non-stick pan. Add cumin seeds and coriander seeds and sauté for 1 minute.Add ginger and garlic and sauté till garlic is light brown.
Step 2
Add poppy seeds and sauté for 2 minutes. Add onion, mix and sauté for 2-3 minutes
Step 3
Roughly chop fresh coriander leaves.Add ground chillies, turmeric powder, chopped fresh coriander and coconut, mix well and cook for 1 minute.
Step 4
Transfer into a grinder jar and add yogurt. Grind into a smooth paste with sufficient water.
Step 5
Heat remaining oil in a non-stick pan. Add ground paste and sauté for 4-5 minutes. Add green gram, salt and garam masala powder. Mix well and cook for 3-4 minutes.
Step 6
Add 2-3 cups water, stir to mix and bring to a boil. Serve hot.
Nutrition Info
Calories : 2519 Kcal
Carbohydrates : 290.8 gm
Protein : 111.9 gm
Fat : 101.1 gm
Other : 0
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
