Category: Healthy Cooking, Lunch, Traditional
Cooking Method: Boiling, Grinding, Pressure Cooking, Roasting, Sauteing
Yields: 6 Servings Difficulty: Medium Prep Time: 15 Mins Cook Time: 30 Mins Total Time: 45 Mins
Molagootal is one delicacy in Kerala cuisine. It is also popular among the Palakkad Tamils and hence they are famous in Tamil speaking households too. Molagootal can be made with mixed vegetables too. However, molagootal made with fresh greens/ Keerai tastes great. Keerai Molagootal is made with spinach greens, amaranth greens, or purslane greens. The taste of greens along with cooked toor dal, freshly grounded spices, and roasted coconut. Keerai Moolagootal tastes great with hot rice, ghee, and simple potato fry.
Ingredients
Adjust Servings
- Roast and Grind
- Tempering Ingredients
Instructions
- In a pan add a teaspoon of coconut oil. Roast two teaspoons of Urad dal, peppercorns, and Jeera seeds until they are golden brown in color.
- Once the spices are roasted, add grated coconut and saute for a min. Switch off the flame and allow it to cool down. Grind them to a fine paste with water.
- Wash and roughly chop the spinach leaves. Add them in a pan with water and cook until they are done.
- Add cooked toor dal to the boiled spinach leaves.
- Once the spinach and toor dal begins to cook, add turmeric powder and grounded coconut paste. Season with required salt for taste.
- When the spinach molagootal thickens, make a tempering with coconut oil, mustard seeds, Urad dal, red chilli and grated coconut. Switch off the stove and serve with hot rice and ghee.
Notes
- I have used spinach leaves in this recipe. You can use any other greens too or simply mixed vegetables to make this molagootal. Mixed Vegetables like carrot, beans, potato combined together can make a tasty molagootal curry.
- I have used coarsely chopped spinach leaves. You can also grind the cooked spinach leaves to a fine paste and then proceed with the same process of making molagootal.