January 01, 2013

Keerai Molakkoottal

Adapted from palakkadcooking.blogspot.in

Molagootal is a distinctive palakkad Brahmin dish. Molagootal is a mildly spiced dish made of a combination of vegetables, lentils and coconut. Since it is lightly spiced it is an instant hit with adults and kids alike. Keerai molagootal can be prepared using any of the greens like ara keerai, thanda keerai or palak keerai. Keerai molagootal can be served with steaming hot white rice and some side dish like Thenga Thuvayal, Vendakai Pachadi, or Pulikuthi Upperi. This is the masterpiece of my Amma... She makes this damn superbly that i use to drink this molakkoottal whenever am at home. And now also When my lunch bag is there with keerai Molakkoottal, I get Hungry sssooonnn!!!!!!!!

  • Spinanch - 1 Bunch
  • Toor Dal/Thuvara Parupp - 1 Cup
  • Turmeric Powder - A Pinch

To Temper:-
  • Mustard - 1 Tbsp
  • Dry Red CHilly - 2
To Grind:-
  • Coconut - 1/2 Cup
  • Urad Dal/Uzhunnu Parupp - 1 Tbsp
  • Dry Red Chilly - 2
  • Cumin/Jeerakam - 1 Tsp
  • Pressure cook the dal.
  • Clean and wash the Spinach very well. Chop it roughly.
  • Boil the spinach in very little water for about 5 mins. Allow to cool.
  • Run the cooked spinach in a mixer for just a few seconds.
  • Transfer the ground spinach into a vessel.
  • In a small pan, heat a tsp of oil fry the urad dal and red chilly (Given Under To Grind) till dal turns light brown.
  • Grind this along with coconut and cumin seeds into a paste using little water.
  • Mash the dal well and add the ground coconut paste to the dal.
  • Add salt to taste. Bring this mixture to boil for 2 mins stirring constantly. 
  • Add the ground Spinach. Check the consistency.Molagootal is neither very thick nor thin.
  • Simmer for 2 to 3 mins. 
  • Heat a tsp of coconut oil, add the To Temper Items.Once it starts spluttering add it to the molagootal.
  • Keerai molagootal is ready to serve.

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