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Keerai Molagootal


Hope you all had a great diwali and enjoyed the food, lighting lamps and bursting crackers. After having the ghee-laden sweets and savories, I wanted to make something simple, light and healthy. I had a bunch of palak that was waiting to be used up, so I decided to make my all-time favorite palak molagootal.

Molagootal is a traditional and popular Palakkad Iyer dish. It is a mildly spiced dish made of vegetables or greens cooked in a coconut and lentil gravy. It is slightly different from kootu in terms of ingredients and consistency. You can use a mix of vegetables like ashgourd, carrot, potato, drumstick or just with cabbage or any greens. Today I'm sharing molagootal with palak/spinach. This is a very healthy dish packed with the goodness of spinach. Serve this molagootal with hot steaming rice and any thogayal or pachadi.


KEERAI MOLAGOOTAL RECIPE

{ Spinach in a lentil and coconut gravy}
Serves 3


Ingredients:

1 big bunch spinach / palak (about 200g / 4 cups)
½ cup toor dal
¼ tsp turmeric powder
Salt to taste

To grind:
½ tsp oil
2 dry red chillies
2 tsp urad dal
½ tsp cumin seeds
½ cup grated coconut

For the tempering:
1 tsp oil
1 tsp mustard seeds
½ tsp split urad dal
2 dry red chillies
Few curry leaves

Method:

1. Wash the spinach leaves well and let it rest in the colander for few minutes to drain. Then finely chop the leaves.

2. Pressure cook the toor dal with 1 cup water and a pinch of turmeric powder for 3 whistles. Mash the dal and set aside.

3. In a small pan, heat ½ tsp oil and add red chillies and urad dal. Fry till dal turns golden. Once it cools, grind with jeera and coconut to a smooth paste adding little water.

4. In a vessel add the spinach, turmeric powder and about 1 cup water. Cook the spinach uncovered over medium-low heat.

5. Once spinach is cooked, add ground coconut paste. Cook for 2-3 minutes. Then add mashed dal, salt and mix well. Add water if required. Bring to boil and simmer for 3-4 minutes.

6. In a small pan heat oil and add mustard seeds. When it crackles, add urad dal, red chillies and curry leaves. When dal turns golden, pour over the molagootal.

Notes and Tips
  • I have used palak keerai here, you can also use murungai keerai (drumstick leaves), arai keerai, mulai keerai or paruppu keerai.
  • After adding the dal, if its very thick then only add water and adjust the consistency.

19 comments:

  1. its seriously tempting ... We make it with moong dal and finally temper it with urad dal no mustard seeds :D

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  2. this look super super tempting and inviting:)

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  3. Like Aparna said I too make it with moong dal u have made it so well Sona.Looks yumm.

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  4. keerai molagootal is my favorite too. just need a bowl of rice and this molagootal . Can you share the thogayal recipe in the picture, looks very tasty.

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    Replies
    1. Thanks Lakshmi. Here's the link to the thogayal in pic ~ http://www.spillthespices.com/2011/12/thenga-chammanthi-kerala-style.html

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  5. Inviting and healthy one .. loved the clicks.

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  6. spinach, dal and coconut sounds a great combination, will try soon.. nice clicks..

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  7. This curry sounds really healthy and delicious.

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  8. nutritious and healthy one

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  9. Love this spinach and dal combo!

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  10. Very tempting healthy curry. Love your photography Sona :-) its very nice.

    ReplyDelete

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