Soak green moong sprouts in water for 20 minutes to loosen the skin.

Rub the sprouts with hands to remove the skin.

Heat oil in a kadai/wok.

Temper with mustard seeds and curry leaves.

Add onions, sugar, and a pinch of salt.

Stir over low heat until the onions turn brown.

Add the sprouted green gram, tamarind pulp, and turmeric powder.

Mix well and cook covered over low flame for 5 minutes.

Open the lid and add 1 cup of water.

In a mixer grinder, combine coconut, coriander seeds, salt, and red chillies.

Grind with some water to make a thick coconut paste.

Adjust salt in the curry.

Stir in the thick coconut paste.

Mix Muga Ambat well and cook for another 3-4 minutes.

Switch off the heat.

Serve with steamed rice or poori and poriyal.