Moong Curry and Cucumber Idli (Mooga Ghashi & Taushe Idli )

Time and tide waits for none says a 14th century adage and I am sure most of us could not agree with it more. Days fly by at the blink of the eye and even before we realize it months and years have passed by and all that is left behind are memories. Some of them good and warm ones that we like to cherish and some not-so-good ones that we like to forget.

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There are so many ways of evoking those memories like food, people, places, special days etc but I personally feel that food is the strong catalyst of all. Food is a part and parcel of our daily lives and it takes the centre-stage when there are festivals, get togethers, parties etc. So it goes without saying that there will be memories associated with it. I instantly go down the memory lane especially while making special festival meals, traditional meals etc and cannot help but recall the experience of joy, family, food, excitement felt during festivals.

“Mooga Ghashi” along with “Khotte” (idli steamed in jackfruit leaves) is a quintessential part of Konkani traditional cooking. For this curry, boiled moong is cooked in a coconut-tamarind-redchillies paste. No celebration is complete without these two dishes and it is a time-honored tradition followed by many generations.

However making the “Khotte” is a very tedious and time consuming process involving lots of steps. First appropriate Jack fruit leaves are hand picked from the tree, washed and then carefully dried. Next step is the time consuming process, where in which  5-6 leaves are taken and shaped in the form of “hands together, palms touching” by “sewing” it with small sticks.  Care should be taken so that there are no holes or loose ends while making the “moulds” as the batter might run out while steaming. These are then made in number of batches. Regular idli batter is then prepared and left overnight to ferment. The next day “Khotte” (idli) is then made by pouring the batter into the leaves “mould” and then steaming it. Never the less, after all the painful process it goes without saying that the taste is simply out of this world. The aroma that fills the house when fresh “khotte” are out of the steamer is simply out of this world. 

However for obvious reasons, we cannot prepare those idlis here. Instead we prepare another delicacy called “Cucumber Idli” the regular way. Cucumber Idli are instant idlies and requires no grinding and also no fermentation. There is no compromise in taste and the aroma is heavenly.I learnt this from my MIL who is an expert in making these.

Here is another option of making Cucumber Dosa using the same mixture.

This is my contribution for the event Monthly Mingle  hosted by wonderful and talented Meeta of What’s For Lunch, Honey? 

  • Ingredients for the curry

    1 cup green whole moong 


Masala to grind: 

  • 1 cup shredded coconut
  • 3-4 red chillies
  • Juice of lemon sized tamarind
  • Salt to taste 

For tadka: 

  • 4-5 curry leaves
  • Mustard
  • Asafetida
  • Oil (preferable coconut oil)


  • Soak the Moong in water for about 8-10 hours.  Drain the water completely and keep it covered and let the moong sprout.
  • After the moong is sprouted, pressure cook it with sufficient water. Make sure that the moong is not turned into a paste, but is still separate.
  • Make a fine paste of coconut, red chillies, tamarind and salt adding little water and keep aside.


  • Take a heavy bottom pan, add the cooked moong along with water and add the ground masala paste stirring in between. Let it come to a boil.
  • Make a tadka of mustard and let it splutter; add curry leaves, hind and red chillies. Cehck for salt and other seasonings.
  • Add this tadka to the boiled moong, masala mixture and cover it immediately.

 Ingredients for Cucumber Idli

  • 1 big cucmber
  • 1 cup of idli rava (more or less depending on the cucumber gratings)
  • Handful of coriander leaves
  • 4-5 green chillies
  • 1/2 cup shredded coconut
  • salt 


  • Peel the cucumber and grate it. Retain the seeds of the cucumber but drain the cucumber water completely. Squeeze the cucumber to drain out additional water.
  •  Chop up the green chilies and coriander leaves very finely.
  •  Add the idli rava, coconut, green chilies, coriander leaves to grated cucumber and mix well. Add salt as required. Keep aside for 30 minutes. (Note: Try not to drain water at this time, try to retain as far as possible. But if it is too liquidy then drain the water)
  •  Note that the mixture in this case will be coarse and not “gooey” or watery like a idli batter.


  • Grease the idli stand and pour the cucumber mixture in each groove. 
  • Steam this in a pressure cooker without whistle for 15 minutes.

 The idli can be eaten as is.  There is even no need to prepare any chutney or curry or powder. The idli has the right seasoning, but tastes awesome with some ghee.



NOTE: The moisture content in the cucumber itself is enough to steam the idlis. There is no need to add extra water or even retain water from the grated cucumber. Otherwise they turn soggy if water content is higher. There is no need to add baking soda as well.







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  1. Asha says:

    My ajji makes Kotte idlis too but not with Cucumber! These are so traditional. I love both. Thanks for posting RC, good ones. I will try.
    My last at FH is out, check it out, see you on the 12th!:))

    RC: Thank you very much Asha. I will check out FH. Have a good time until then.

  2. Ramya says:

    These idlis sound so very good!!!! Loved the idea! I was actually looking for more breakfast recipes…. Thanx for sharing. But I have a Q.. Do you need to add extra water while mixing the cucumber and the idli rava?? or will the water from the cucumber be enough?

    RC: Thanks Ramya. Please do not add extra water to this mixture, it will become soggy. The moisture from the cucumber itself is sufficient. Hope you get to try this.

  3. Laavanya says:

    This is very new to me and looks so good. So, the batter will just be kind of powdery for the idlis is it? They look so soft..

    The mung curry sounds delicious.

    RC: Thanks Laavanya. Yes the batter is powdery, not runny or gooey. Hope you get to try this out.

  4. Priya says:

    That a very new combo ! I love idli’s but always make the instant rava idli’s . This one seems to be a nice variation without to need for any fermentation. I usually add a little baking soda to the instant ones, does this need any such addition ??

    RC: Thanks Priya. This does not require any fermentation or baking soda addition. Hope you get to try this.

  5. Seema says:

    Great posting!! Yes Moong Ghassi & Khotte are must be for any konkani function.. can we add Pathrodo, phodis & Paysu to the list… Oh ! My i am drooling.. Miss these foods so much…

  6. Suma Gandlur says:

    Cucumber idlis look so delicious. I like the idea of not grinding. Can we prepare them using semolina as well? Is that moong curry a traditional side dish along with those idlis?

  7. RedChillies says:

    Thanks Seema, I am so with you on all the items you mentioned 🙂

    Thanks Remya.

    thanks Rajitha. I hope you get a chance to try it.

    Thanks Vani. Yes, this one is an instant idli 🙂

    thanks Suma. Frankly I have not tried this with regular Sooji. i guess it will not be bad. The idli can be had as is and the mooong curry is not required.

    Thanks Sagari. Glad you liked it.

  8. Asha says:

    Just made these RC, came out wonderfully.I did not use any water at all as you said and added 1/2 a grated carrot for color to your recipe and served with Indira’s Pudina-Peanut Pachadi!:))
    Thanks. Keep blogging, will link both the photos next week at FH. Hugs.

  9. Supriya says:

    Hi – came across ur old post of moong ghashi & cucumber idlis. Both sound awesome. I have sprouted matki at home, I’m going to try ur ghashi right away. And the instant cuke idlis soon too.

  10. Pooja says:


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