Keerai Molagootal

Keerai Molagootal is a traditional popular Palakkaad Cuisine that is made with greens and it’s very tasty. One of my friends from school used to bring ‘Molagootal’ and ‘Morkuttan’ for lunch and I used to love it. Whenever I am bored of my regular dishes with keerai i.e with spinach, I make this. So, thought of sharing the recipe ☺!

Keerai Molagootal can be prepared with greens like ‘Ara Keerai’, ‘Mola Keerai’, ‘Thandu Keerai’ and ‘Palak/Spinach’. Today I have made with spinach.

Serves: 4

Ingredients:

Spinach: 240 g
Toor Dal: ½ cup
Turmeric: ¼ tsp
Gingelly oil: ¼ tsp
Salt: as required

To Roast & Grind:

Urad Dal: 2 tbsp
Jeera: 1 tsp
Peppercorn: ¾ tsp
Coconut: ½ cup
Coconut oil: 2 tsp

For Seasoning:

Mustard: ½ tsp
Hing: a pinch
Curry leaves: a sprig
Coconut Oil: 1 tsp

Preparation:

Clean and wash the toor dal. Pressure cook for 5 whistles or until soft adding gingelly oil and turmeric.

Clean and wash the spinach and keep it ready.

Method:

In a pan add some water and cook the spinach. Drain the excess water but don’t discard it. Allow it to cool. In a blender add the cooked spinach and pulse it for a second or two (grind it coarsely).

In a pan add coconut oil and fry the urad dal, jeera and pepper until the dal turns golden brown. Switch off the flame and fry the coconut in that heat for a couple of minutes. Allow it to cool. Grind to a smooth paste by adding the required (excess) spinach water in a mixie. Keep this aside.

Once the pressure subsides, add the mashed dal, blended spinach, ground paste, required salt and water if necessary (you can use the spinach water). Molagootal is neither too thick nor too thin. Switch off the flame once it starts to boil.

Quick Peek:

Do the seasoning and pour on top. Enjoy with hot rice!!

Notes:

You can also add red chillies instead of peppercorns.

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