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!!!!!!!!

Ingredients        

• 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

Method:-

• 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.

Thiruvathirai Poduthual

Thiruvadhirai is celebrated in the southern states of Tamil Nadu and Kerala, though the rituals in both the states are very different. In Tamil Nadu, people generally, wake up very early, take a bath and prepare the offerings of Kali (a sweet rice pudding) and poduthuval (curried vegetables). I don’t know how our ancestors came up with this unusual combination of sweet and savoryJ.

Thiruvadhirai Poduthuval/thoran or kootu is a side dish that is served alsong with Kali. Every household has their own way of preparing it. Some prepare like how it like a dry curry. Some prepare like a kootu and still others prepare something like a Sambar with 5 or 7 different vegetables

 I am posting the way my mother prepares it. A special vegetable called Kaavathu is an important part of this thoran. It does not matter how much you add, even a very small piece of it would do. But according to mom, kaavathu is important. But if you don’t find it in your neighborhood, use the other vegetables and prepare this thoran.

 What you’ll need

1. Pumpkin – 1.5 cup, cut into medium sized cubes
2. Broad Beans/Avarakkai – 8 Nos, cut into 1inch pieces
3. Green Peas – 1/2 cup
4. Kaavathu – ½ cup, cut into cubes
5. Fresh scraped coconut – ¼ cup
6. Green Chilly – 1 or 2
7. Salt to taste
8. Turmeric Powder – ¼ tsp

For tempering

1. Coconut oil – 1 tbsp
2. Mustard Seeds – 1 tsp
3. Urad Dal – ½ tsp
4.  Curry Leaves – 8 to 10 leaves, torn

Method

1. Wash all the vegetables well.
2. Toss the vegetables with salt and turmeric powder and place them in a steamer and cook till the vegetables are done. (If you do not have a steamer, place the vegetables in a vessel, toss with turmeric and salt and cook in a pressure cooker for one whistle. Do not add water to the vegetables)
3. Once the vegetables are done, remove and allow to cool.
4. In the meanwhile, grind the coconut and green chilly into a coarse paste without adding water.
5. Heat a Kadai with coconut oil, add mustard seeds, once they splutter add the urad dal.
6. After the dal become golden, add the curry leaves and cooked vegetables and mix carefully, taking care not to break the pieces. Let everything get heated up well, i.e for about 4 to 5 minutes.
7. Finally add the crushed coconut and green chillies and mix carefully. Remove from heat after 3 to 4 minutes.

Thiruvadhirai Poduthuval is ready.