Spicy Vegetable Curry Recipe – Marathi Moggu & Coconut Flavors

Last Updated on 6 months ago by Neha Deshmukh

Spicy Vegetable Curry Recipe – Marathi Moggu & Coconut Flavors

Introduction

There’s just something so comforting about a flavorful vegetable curry, isn’t there? This one is extra special. It’s a recipe I’ve been perfecting for years, inspired by the vibrant flavors of South Indian cuisine. The secret? Marathi Moggu, also known as Kapok buds, which lend a truly unique aroma and taste. It’s a bit of a hidden gem, but trust me, once you try it, you’ll be hooked! This Spicy Vegetable Curry is perfect with a fluffy dosa, warm poori, or even a simple bowl of rice.

Why You’ll Love This Recipe

This isn’t just another vegetable curry. It’s a flavor explosion! The combination of aromatic spices, fresh coconut, and the distinctive Marathi Moggu creates a depth of flavor that’s truly unforgettable. Plus, it’s a fantastic way to get your daily dose of veggies. It’s moderately spiced, but easily adjustable to your preference.

Ingredients

Here’s what you’ll need to create this delicious curry:

• 1 inch cinnamon
• 2 green cardamoms
• 2 to 3 cloves
• 2 Marathi Moggu (Kapok buds)
• 18 to 20 whole black peppercorns
• 1 tablespoon coriander seeds
• 1 teaspoon cumin seed
• 1 tablespoon roasted chana dal
• 3 to 4 small garlic cloves
• ?? inch ginger
• 2 tablespoons chopped coriander leaves
• ?? cup grated coconut
• 1 or 2 green chilies
• ?? cup water (for grinding)
• 2 tablespoons oil
• 1 teaspoon mustard seeds
• 1 teaspoon split husked black gram (urad dal)
• 8 to 10 curry leaves
• 1 pinch asafoetida (hing)
• 1 to 2 dry red chillies
• 1 medium onion
• 1 pinch turmeric powder
• 1.5 to 2 cups mixed vegetables
• 1 small tomato
• 1.25 cups water (for cooking)

Ingredient Notes

Let’s talk ingredients! A few notes to help you get the best results:

• Marathi Moggu (Kapok Buds): A Unique Flavor Profile – These buds have a slightly floral, resinous aroma. They’re key to the curry’s distinctive taste. You can find them at Indian grocery stores or online.
• Roasted Chana Dal: Adding Texture and Nutrients – Roasting the chana dal (split chickpeas) enhances its nutty flavor and adds a lovely texture to the curry. If you don’t have roasted, you can dry roast it in a pan for a few minutes until golden brown.
• Spice Blend: The Heart of the Curry – Don’t skimp on the spices! Freshly grinding them makes a huge difference. I like to use a small spice grinder for this.
• Regional Variations in Vegetable Choice – Feel free to use whatever mixed vegetables you enjoy! I often use potatoes, carrots, beans, cauliflower, and peas.
• Oil Selection: Traditional South Indian Oils – Traditionally, coconut oil is used in South Indian cooking, which adds a beautiful aroma. However, you can also use vegetable oil or sunflower oil.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, we’ll make the spice paste. Grind the cinnamon, cardamoms, cloves, Marathi Moggu, peppercorns, coriander seeds, cumin, roasted chana dal, garlic, ginger, coriander leaves, coconut, green chilies, and 1/2 cup of water into a smooth, vibrant paste. Set this aside.
2. Now, heat the oil in a pan over medium heat. Once hot, add the mustard seeds and urad dal. Listen for the mustard seeds to splutter – that’s how you know they’re ready!
3. Add the curry leaves, asafoetida, and dry red chilies. Sauté for about 10 seconds until fragrant. Be careful not to burn the chilies!
4. Add the chopped onion and sauté until it turns translucent and slightly golden. Stir in a pinch of turmeric powder.
5. Add your mixed vegetables and chopped tomato. Pour in 1.25 cups of water, season with salt, and bring to a boil. Cover the pan and let the veggies cook until they’re tender, about 10-15 minutes.
6. Now for the magic! Stir in the ground spice paste and simmer for 7-8 minutes, stirring occasionally, until the gravy thickens and the flavors meld together beautifully.
7. Finally, garnish with fried cashews (if using) and fresh coriander leaves. Serve hot with dosa, poori, or rice.

Expert Tips

• Don’t be afraid to adjust the amount of green chilies to suit your spice preference.
• For a richer flavor, you can add a tablespoon of ghee (clarified butter) along with the oil.
• If the gravy is too thick, add a little more water. If it’s too thin, simmer for a few more minutes.

Variations

• Vegan Adaptation: This recipe is naturally vegan! Just ensure your asafoetida doesn’t contain any wheat flour (some brands do).
• Gluten-Free Adaptation: This recipe is also naturally gluten-free.
• Spice Level Adjustment: Reduce the number of green chilies or remove the dry red chilies for a milder curry. Add a pinch of cayenne pepper for extra heat.
• Festival Adaptations (Onam, Ganesh Chaturthi): This curry is a wonderful addition to a festive South Indian spread. It’s often served as part of the Onam Sadhya or during Ganesh Chaturthi celebrations. My grandmother always made a larger batch for these occasions!

Serving Suggestions

This curry is incredibly versatile. Here are a few of my favorite ways to serve it:

• With crispy dosas for a classic South Indian breakfast or dinner.
• Alongside fluffy pooris for a satisfying meal.
• Served with a side of steaming rice and papadums.
• Paired with a cooling raita (yogurt dip).

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave. The flavors actually develop even more overnight!

FAQs

• What is Marathi Moggu and where can I find it? Marathi Moggu, or Kapok buds, are flower buds with a unique aroma. You can find them at Indian grocery stores or online retailers specializing in Indian spices.
• Can I use store-bought curry paste instead of making my own? While you can use store-bought curry paste, the flavor won’t be quite the same. The homemade spice paste is what truly makes this curry special.
• What vegetables work best in this curry? Potatoes, carrots, beans, cauliflower, peas, and eggplant are all great choices. Feel free to experiment with your favorites!
• How can I adjust the consistency of the gravy? If the gravy is too thick, add a little more water. If it’s too thin, simmer for a few more minutes.
• Can this curry be made ahead of time? Yes! You can make the spice paste and even cook the curry a day ahead. The flavors will meld together beautifully overnight. Just reheat gently before serving.