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. People from Tanjore prepare a slightly modified version of molagootal which they call Porichakootu. Keerai molagootal can be prepared using any of the greens like ara keerai, mola keerai, paruppu 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. Posts on thses will follow soon. So let’s get started with Keerai Molagootal.
(Serves: 3- 4)
Ingredients
1. Spinach – 2 Big Bunches
2. Tuvar Dal – 3 – 4 Tblsp
3. Grated Coconut – ½ Cup
4. White Urad Dal – 1 tsp
5. Dried Red Chillies – 1
6. Cumin Seeds – 1 tsp
7. Mustard Seeds – 1tsp
8. Salt to taste
9. Coconut Oil - 2 tsps
Picture updated on 15/5/2013
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 till dal turns light brown. Grind this along with coconut and cumin seeds into a paste using little water. Mash the dal well. Add the ground coconut paste to the dal. Add salt to taste. Bring this mixture to boil for 2 mins stirring constantly. Then add the ground Spinach. Check the consistency. Molagootal is neither very thick nor thin. Simmer for 2 to 3 mins. (Do not boil for long after adding spinach as this will result in discoloring the spinach). Heat a tsp of coconut oil, add mustard seeds. Once it starts spluttering add it to the molagootal.
Keerai molagootal is ready to serve.
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