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Kele sali ani Moogu galnu Elichikeri Recipe

Kele sali ani Moogu galnu Elichikeri is a popular Indian Side Dish
Author :
On :
Wednesday, 17 August, 2016
Category :
Vegetarian Recipe
Course :
Side Dish Recipe
Cuisine :
Indian Recipe
Technique :
Stewed Recipe
Difficulty :
Preparation Time :
12 hours
Servings :
Serves 4
Rated 4 based on 100 votes


  • 100 g (1 cup) - green gram (moogu)
  • 200 ml (2 cups) - water
  • 1/2 tsp - salt
  • 100 g - Raw banana peel (Kerala Banana / nenthrakkay / ethakkay), gently peel off outer thin layer (dark green) and cut into 3/4 inch thin slices
  • 1 kudampuli (or 1/2 tsp - thick Tamarind paste or 2 tbsp - Tamarind juice)
  • Extra 1/2 cup - water (50 ml)
  • For Coconut paste:
  • 1 cup (75 g) - grated Coconut
  • 3/4 tsp - Red Chilli powder
  • 1/4 tsp - Turmeric powder
  • 2 tbsp - water
  • How to Make Kele sali ani Moogu galnu Elichikeri:

    1. Wash and soak moong / green gram in 2 cups water for 5 hours or overnight.
    2. Separately pressure cook moong along with 2 cups water and 1/2 tsp salt for 2 whistles on high heat. Allow the cooker to cool naturally.
    3. In a wide bowl, mix cooked moong, banana peel slices, salt to taste and tamarind paste/juice. Adjust the consistency with 1/2 cup water. It should be of pouring consistency. Cover with a lid and cook on low to medium heat for 15 minutes or until banana peel slices soften.
    4. Add coconut paste, mix well and cook on a low heat for 8-10 minutes (do not add extra water).
    5. Heat oil in a frying pan. Add mustard seeds. When they splutter, add jeera and curry leaves. Saute for 2-3 minutes until fragrant. Pour the seasoning over the curry and mix well. Serve with rice.
    6. Recipe Courtesy: Niya's World


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