- Chopped Spinach – 1 cup
- Toor Dal – ½ cup
- Turmeric Powder – ½ tsp
- Grated Coconut – ½ Cup
- White Urad Dal (split) – 1 tsp
- Dried Red Chillies – 3
- Cumin Seeds – 1 tsp
- Mustard Seeds – 1 tsp
- Curry Leaves - few
- Salt to taste
- Oil - coconut oil
Molagootal is a mildly spiced dish made of a combination of vegetables or greens, lentils and coconut. It is part of the traditional style of cooking by the Palakkad Iyers. Keerai Molagootal is a very simple and easy to make recipe which is full of nutrients. For those who don’t know what the word Keerai means – “Green”.
Keerai Molagootal Preparation
- Steam the chopped spinach, allow it to cool.
- Once cooled grind/mash into a puree.
- Cook toor dal with about 2 cups of water and turmeric powder. (Pressure cooking will give best results.)
- Once cooked completely, mash the dal well.
- Heat one tablespoon of oil in a small pan; add the urad dal and red chillies and roast them on medium heat until the dal becomes light brown. Set aside to cool.
- Grind together grated coconut, cumin seeds and the above roasted red chilli and urad dal mixture into a smooth paste.
- In a large pan, stir in the cooked pureed spinach, salt, the cooked dal and the coconut paste.
- Stir well to combine all the ingredients together.
- Add about 1/2 cup of water and allow the mixture to boil for about 5 minutes. (Molagootal should be neither too thick or too runny.)
- Check the salt levels and add more if required.
- Heat a teaspoon of oil in a small pan.
- Add mustard seeds, curry leaves and allow it to crackle.
- Stir in this seasoning to the Molagootal.
- Serve keerai molagootal hot with cooked rice.
This recipe was contributed by Ta Nuja as a contestant entry for our “Malabar food fest 2018“. If you found this post useful, please provide your feedback below or share the post with your social media followers today.