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Photo of Mooghu-keerla ghashi by preethi Baliga at BetterButter

Mooghu-keerla ghashi

preethi Baliga
15 minutes
Prep Time
30 minutes
Cook Time
5 People
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ABOUT Mooghu-keerla ghashi RECIPE

This is an authentic GSB konkani recipe made with sprouted moong and tender bamboo shoot.

Recipe Tags

  • Veg
  • Medium
  • Everyday
  • Boiling
  • Side Dishes
  • Low Fat

Ingredients Serving: 5

  1. 2 cups sprouted moong / green gram
  2. 1 cup chopped tender bamboo shoots
  3. 2 cups freshly grated coconut
  4. 6 - 7 roasted dry red chillies
  5. 1 small marble sized tamarind ball
  6. salt to taste
  7. coconut oil for tempering
  8. 1 spring curry leaves
  9. 1/2 tsp mustard


  1. Pressure cook sprouted moong for 15 mins with 2 cups of water or upto 2 whistles.
  2. Cook bamboo shoot separately with 3 cups of water till soft and crunchy.
  3. Drain the water from bamboo shoots to remove the bitterness of bamboo shoots if any.
  4. Prepare a paste by grinding coconut gratings, roasted red chillies and tamarind by using little water.
  5. Now transfer the cooked moong to a bigger vessel and add cooked and drained bamboo shoots. Add salt to taste bring it to a boil.
  6. Now add ground masala paste and continue boiling for about 5-7 mins. Turn off the flame.
  7. Now prepare the tempering by heating some coconut oil in a small pan. Add mustard, let it splutter, then add curry leaves and pour this over them - moong ghashi.
  8. Goes well with plain boiled white rice.

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Tarunima Tripathi
Tarunima Tripathi   May-17-2016

anything with bamboo shoots sounds good!

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