Moth Curry is very healthy and delicious Curry popularly prepared in North India. Moththat is used in this curry is called as King of Pulses in the north. Here Ihave used This Moth or Matki and prepared Moth Curry or Matki Curry with a typical taste in Karnataka style which can be served with Ragi muddhe, chapathi, rotior steamed rice.
Moth Curry is a tasty and yummy Curry prepared mianly using Moth that is packed with proteins and Moth is also claimed to be higher in nutrients. Moth is cooked and then mixed with coconut, onion and gar paste and then with few spices it is cooked nicely and served.
Prepare this Moth Curry in Karnataka style and enjoy the taste of the Curry. Please like, share and comment the recipe and support me.
Preparation Time – 15 minutes
Cooking time – 10 minutes
Total time – 25 minutes
Serves – 3 to 4 people
- 1/2 cup moth or matki
- 1/2 cup grated fresh coconut
- 12 onion shallots
- 3 green chilly
- 1/2 tsp ginger
- 3 garlic pods
- ½ to 1 tsp red chilly powder
- Few curry leaves
- Pinch of asafetida
- 1 tbsp jaggery powder
- 1 to 1 ½ tbsp. tamrind paste
- Salt to taste
- 1 tsp turmeric powder
- 1 tbsp oil
- 1/2 tsp cumin seeds
- 1/4 tsp mustard seeds
- 2 byadagi red chilly
Soak the moth in water for 10 to 12 hours in water before preparing this curry.
Then wash the moth nicely in water and cook the moth in cooker adding 1/2 tsp turmeric powder, liitle salt and 1/ 2 tsp red chilly powder and water till 3 to 4 whistles.
Allow the cooker to cool down completely.
In the mean time burn the whole onion as it on fire directly applying the oil on onion.
Grind the coconut , burnt onion, garlic , green chilly , red chilly powder remaining , ginger to paste adding little paste.
Open the lid of the cooker and strain out the stock and keep aside.
Place a kadai on the stove with oil and heat ,then fry the curry leaves in the oil and keep aside to add in the end.
Add cumin seed , mustard seeds, red chilly and asafetida to the oil and allow them to splutter.
Then add onion shallots and roast them slightly till light pink.
Then add grinded paste and stir nicely for a minute nicely and put boiled moth and give a nice mix .
Pour the strained water or stock of the boiled moth on the paste according to your consistency and allow the curry to boil nicely once.
At this stage add sufficient salt, tamarind paste diluted in water and jaggery to the curry and give a nice stir.
Close the lid and allow the curry to boil nicely for 5 minutes on low flame.
In the end pour the Moth curry to the bowl and top it with fried curry leaves.
Serve the mouth watering Moth curry along with Ragi Muddhe and Chapathi.
- You may prepare this curry using half horse gram and half moth instea of fully using moth.
- You may serve this curry with steamed rice also.
- You may sprout this grams and prepare the curry for more healthier version.
- You may add little soda while cooking the moth if you want softness in the gram.
- Moth is filled with phosphorous, iron ,magnesium, folate.
- Beautifies the skin.
- Regulates the bowl movement.
- Controls the sugar spikes.
- Lowers blood pressure levels in the body.
- Prevents anemia
- Boosts immunity system.
- Rich in fiber so good for weight loss.
- Good source of calcium.