Sprouted Moong Sukke or Kilirpicha Payaru Thoran

Recipe by
Total Time:
2 days
Serves: 2
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Difficulty: Medium

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  • 1 cup - moong
  • 2 cups - water
  • 1/2 metre - muslin cloth
  • For coconut mixture:
  • 3 tbsp - grated coconut
  • 1/2 tsp - red chilli powder
  • 1/4 tsp - turmeric powder
  • 6 cloves - garlic, chopped and crushed
  • 2 tsp - oil
  • 1/2 tsp - mustard seeds
  • 1/4 tsp - jeera
  • 1/4 tsp - urad dal
  • 1/2 tsp - salt

How to Make Sprouted Moong Sukke or Kilirpicha Payaru Thoran

  • Wash and soak moong in 2 cups of water for 6 hours or overnight.
  • Drain out the water thoroughly and pack it loosely in a clean cloth.
  • Set it aside in a bowl for 2 days to allow moong to sprout or germinate.
  • Sprinkle water occasionally. Ensure the pack is not immersed in water.
  • In a pressure cooker, mix sprouted moong with 1/2 cup of water.
  • Close the cooker. Bring it to full pressure on high heat for 1 whistle and then switch off the heat.
  • Allow the cooker to cool.
  • Final preparation:
  • Heat oil in a pan. Add mustard seeds to it.
  • When they crackle, add jeera and urad dal to it. Fry it for 1 minute.
  • Add boiled sprouted moong, coconut mixture and salt to it.
  • Mix all the ingredients well and do not add extra water to it.
  • Cover it with a tight lid and cook on low to medium heat for 10 - 12 minutes or until it is done. Serve as a side dish with rice.
  • Recipe Courtesy: Niya Prakash's World