Soak your green mung sprouts in a large bowl of cold water and massage them gently. This is done to gently coax out any loose skins on the sprouts which would easily dislodge into the final curry. Drain out all the liquid and loose skins, repeat upto 2-3 times as necessary.
In a pot, add the sprouts, the green chilles and salt to season and about 2.5-3 cups water and bring to a boil. Then keep it on a low simmer until the raw taste of the sprouts is gone and they are tender with some bite to it.
In a pan, dry toast the coriander seeds, cloves, whole red chilli and peppercorns until fragrant. Do this on a low flame so as to not burn any spices. Set aside to cool slightly.
Blend together the fresh grated coconut, tamarind, turmeric powder, toasted spices along with just enough water to get a completely smooth paste.
Drain some of the excess water in your cooking sprouts if you feel like its more than you need. I find it best to drain and set aside 70% of the liquid, add the coconut paste and then adjust with as much drained liquid as you'd like to get the consistency in sauce. Adding the sprout cooking liquid helps ensure you don't dilute the flavour of the curry.
Once the curry has come to a light boil, add the jaggery and taste for balance ( tamarind - jaggery-salt) and adjust accordingly. This is mild flavoured sauce which shouldn't really have any one flavour too pronounced so you can feel the real taste of the green mung beans.
For the tempering - In a small pan, heat the coconut oil, add the mustard seeds. When they pop, add the curry leaves and asafoetida (heeng) and pour into the curry. Stir and turn off the heat. Don't garnish with coriander leaves - they tend to distract.
Best served warm with roti, rice or puris (deep fried bread). It can also be enjoyed as is like a soup.
