Mulakushyam/moloshyam is a delicious main curry in Kerala cuisine( south India). It is a combination of toor dal, coconut and any one vegetable (drumstick, cabbage, snake gourd, raw jackfruit etc). This main dish is served with plain steaming rice on top with a drop of ghee.
When I went to Palakkad my mom prepared this dish with moong sprouts, it was very simple and tasty. This is her own version of sprouts mulkushyam. Usually she makes with other vegetables but this one was a first for me.Instead of toor dal she added sprouts and a fried paste made from onion, garlic, coriander powder and coconut (improvisation from her) gave a unique taste to the dish. I loved eating this mulkushyam with plain steamed rice.
INGREDIENTS
- Moong sprouts 1 cup
- Turmeric 1/4 tsp
- Pepper 1-2 tsp
- Salt to taste
- Chilli powder 1 -2 tsp
- Coconut oil 1 +1 tbsp
FOR WET GRIND
- Coriander powder 2 tsp
- Onion big 1
- Garlic pod 3-4
- Coconut grated 2 tbsp
METHOD
Blend onion, garlic, coconut , coriander powder and 1/4 cup water to a smooth paste.
In a deep frying pan heat 1 tbsp coconut oil, add the ground masala. Saute for a minute or two on low heat.
Add turmeric powder, pepper powder, chilli powder and salt, saute for a minute.
Add sprouts and a cup of water. Cook on low heat for ten minutes. Turn off heat.
Chop finely the shallots. Add a tsp of coconut oil in a deep pan add mustard seeds. Let it splutter. Add shallots and curry leaves. Fry till shallots become golden in colour. Turn off heat. Add the seasoning to the curry.
Consistency of the gravy is up to you, if you want it thick reduce water and if you want it light add water. Turn off the heat.
Serve hot with Indian bread or rice.
