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  1. #1
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    Join Date
    Nov 2012


    Default Nilgiri Moong Ka Korma

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    •Whole green grams (sabut moong) soaked and blanched with salt and turmeric powder. 2 cups
    •Oil 2-4 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
    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. Add poppy seeds and sauté for 2 minutes. Add onion, mix and sauté for 2-3 minutes.

    Roughly chop fresh coriander leaves.Add ground chillies, turmeric powder, chopped fresh coriander and coconut, mix well and cook for 1 minute. Transfer into a grinder jar and add yogurt. Grind into a smooth paste with sufficient water.

    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. Add 2-3 cups water, stir to mix and bring to a boil. Serve hot.



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