Grind coconut, dried red chilies with a little water into a paste.

Set the paste aside.

Boil sprouted green gram in enough water with turmeric powder and a little salt until cooked.

Ensure the green gram is tender but firm, avoiding a mushy consistency.

Add the ground coconut mix to the cooked green gram and cook for about 15 minutes on medium flame.

Add tamarind juice and continue cooking for another 8 minutes.

Heat oil in a separate pan.

Add onion slices and fry until golden brown.

Remove the fried onions from the flame and set aside.

Add mustard seeds to the hot oil and let them splutter.

Add dried red chilies and curry leaves, mix, and turn off the flame.

Add the tempering to the curry.

Turn off the flame.

Serve Muga Ambat.