Molagootal - A vibrant bright green coloured stew made with spinach with coconut sauce as the base. The recipe is authentic to Palakkad cuisine. Palakkad is a small city in Kerala and the cuisine followed by the brahmin community belonging to the region is known as Palakkad cuisine. Numerous recipes are vegan and are mild in spiciness. This cuisine makes the majority use of coconut, urad dal, cumin seeds, black pepper, curd, tender raw jackfruit, raw banana, yam, raw mango, beet, and some of the fruits like mango, pineapple, nendhram banana and of course no to mention the coconut oil, which gives the recipe its flavour and the authenticity to the recipes. The recipe is quite similar to poricha kootu which I have posted earlier with few minor differences.
What is required:
Veggies:
Greens:
Spinach - Though I have used pasalai keerai for the recipe, the original recipe calls for mulai keerai. Arai keerai, siru keerai, pasalai are the next best options. Murungai keerai or agathi doesn't go well. Curry leaves are used.
Freshly grated coconut is used. Do not use desiccated coconut.
Lentils: Tuvar dal is used. Some may use moong dal as well or a combination of both. Urad dal is used.
Seeds: Mustard and cumin are used.
Spices and powders: Red chillies, hing powder, white crystal salt are used.
Oils and fats: Coconut oil is used.
Method:
Pressure cook lentils.
Wash and finely chop the greens.
Pressure cook the greens.
Blend the masala for coconut sauce.
Mix cooked dal, greens and the sauce.
Season with coconut oil.
Variations:
Mixed veg molagootal:
Take 1 potato, 2 carrots, a few french beans, 1/2 chow chow and proceed as per the directions.
Pudalangai molagootal:
A very popular stew with tambrahms, take 2 medium-sized snake gourd, moong dal instead of tuvar dal and proceed as per the directions.
Substitutions:
A combination of tuvar dal and moong dal in the ratio 1:1 can be used.
Accompaniments:
Rice, molagootal, urulai kara curry or any spicy curry is the best combination.
You might also try:
Equipment used: 3 ltr pressure cooker, blender, seasoning pan.
Recipe:
 |
| keerai molagootal |
A mildly spiced stew made with greens and simmered with coconut sauce
Total time taken: 30 minutes
No.of servings - 4
1 cup = 200ml
1 tsp = 5 gms
1 tbsp = 15 gms
Ingredients with measurements:
Mulai keerai - 1 bunch
Tuvar dal - 1/2 cup
White crystal salt - to taste
Spice paste:
Coconut - 1/3 cup
Urad dal - 1 tbsp
Cumin seeds = 1 tsp
Red chillies = 4/5
Tempering:
Coconut oil - 1 tbsp
Mustard seeds - 1/2 tsp
Curry leaves - 1 sprig
Hing powder - 1/4 tsp
Directions:
1. Wash and chop the greens.
2. Heat oil in the pressure cooker, add ingredients given under 'Tempering'.
3. Add tuvar dal, pour water enough to cover the dal and pressure cook for 4 or 5 whistles.
4. Upon cooling down open the cooker, add the greens, salt.
5. Add water if required, give a good stir and pressure cook for 3 whistles.
6. Allow to cool down.
7. Heat oil in a seasoning pan, add urad dal, red chillies and roast till dal becomes brown.
8. Take roasted dal, red chillies, coconut, cumin in the blender. grind to a fine paste.
9. Add the paste to the cooked dal and green mixture and allow to boil for a few minutes.
Notes:
The gravy should not be thick
Comments
Post a Comment