Muga Ambat Recipe
A high protein Coastal Karnataka recipe with green moong sprouts, fresh coconut - grated, dry red chillies. Ready in 50 min, serves 3.
Curated byKavya Sharma🇮🇳
Instructions
14 steps- 1
To begin making the Muga Ambat recipe, Grind coconut, dried red chilies with little water into a paste
fresh coconut - grated(1 cup)tamarind water(3 tablespoon)water - as required - 2
Keep aside
- 3
Boil sprouted green gram in enough water with turmeric powder and little salt until it’s cooked
green moong sprouts(1 cup)turmeric powder (haldi)(1/4 teaspoon)tamarind water(3 tablespoon)salt - to tastewater - as required - 4
The green gram should be tender but firm, do not make it mushy
green moong sprouts(1 cup) - 5
Now add the ground coconut mix into the cooked green gram and continue to cook for about 15 minutes on medium flame
green moong sprouts(1 cup)fresh coconut - grated(1 cup) - 6
Add tamarind juice and continue to cook for another 8 minutes
tamarind water(3 tablespoon) - 7
In another pan heat oil
- 8
First add onion slices and fry until golden brown
onion - thinly sliced(1) - 9
Remove from flame keep aside
- 10
Add mustard seeds and let it splutter
mustard seeds(1 teaspoon) - 11
Then add the dried red chilies, curry leaves, mix and turn off flame
sprig curry leaves(1) - 12
Add the tempering to the curry
sprig curry leaves(1) - 13
Turn off the flame
- 14
Serve Muga Ambat along with Whole Wheat Lachha Paratha and Bhindi Raita for a weekday lunch or dinner
Rate this recipe
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Muga Ambat Recipe
A high protein Coastal Karnataka recipe with green moong sprouts, fresh coconut - grated, dry red chillies. Ready in 50 min, serves 3.
Curated byKavya Sharma🇮🇳
Estimated Nutrition Highlights
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Directions
14 steps- 1
To begin making the Muga Ambat recipe, Grind coconut, dried red chilies with little water into a paste
fresh coconut - grated(1 cup)tamarind water(3 tablespoon)water - as required - 2
Keep aside
- 3
Boil sprouted green gram in enough water with turmeric powder and little salt until it’s cooked
green moong sprouts(1 cup)turmeric powder (haldi)(1/4 teaspoon)tamarind water(3 tablespoon)salt - to tastewater - as required - 4
The green gram should be tender but firm, do not make it mushy
green moong sprouts(1 cup) - 5
Now add the ground coconut mix into the cooked green gram and continue to cook for about 15 minutes on medium flame
green moong sprouts(1 cup)fresh coconut - grated(1 cup) - 6
Add tamarind juice and continue to cook for another 8 minutes
tamarind water(3 tablespoon) - 7
In another pan heat oil
- 8
First add onion slices and fry until golden brown
onion - thinly sliced(1) - 9
Remove from flame keep aside
- 10
Add mustard seeds and let it splutter
mustard seeds(1 teaspoon) - 11
Then add the dried red chilies, curry leaves, mix and turn off flame
sprig curry leaves(1) - 12
Add the tempering to the curry
sprig curry leaves(1) - 13
Turn off the flame
- 14
Serve Muga Ambat along with Whole Wheat Lachha Paratha and Bhindi Raita for a weekday lunch or dinner
Rate this recipe
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