Posts Tagged ‘molagootal’

Molagashiyam

Molagashiyam is an authentic Kerala Brahmin’s recipe. It is made usually using one type of vegetable raw banana, yam, pumpkin, ash gourd, potato or snake gourd though nowadays beans, cabbage, carrots, etc are used; this list of vegetables is not exhaustive and occasionally a combination of two vegetables like potato and White pumpkin, Snake gourd and white pumpkin. This is the all time favourite for Krish. It can be served with side dish like Thuvayal, Pachadi, Pickle or gothsu.

INGREDIENTS

Poosanikkai(White pumpkin) – 1/4

Arasnikkai(Sweet pumpkin) – 2

Toor dhal/moong dhal – 1 cup

Coconut – half

Cumin seeds – 1 tbsp

Green chilli – 2 to 3

Turmeric powder – 1/2 tsp

Salt – 1 tsp

For Seasoning

Oil – 1 tbsp

Mustard seeds -1 tsp

Urad dhal – 1tsp

Curry leaves – few

  • Pressure cook the dhal with turmeric powder and the vegetables with turmeric powder , salt. Keep aside.
  • Gind the coconut with green chilli and cumin seeds into a fine paste with little water.
  • In a pan, add oil and splutter mustard seeds. Once they crack, add urad dhal and curry leaves. Sauté until they turn golden brown.
  • Add the pressure cooked vegetables into the pan. Add salt, turmeric powder and allow it to cook for two minutes.
  • Mix the cooked toor dhal with the coconut paste. Now pour this mixture into the pan. Add some water and allow it to boil.
  • Serve with hot rice and pickle/puli inji/ ulundhu thogayal.

Murungai keerai molagootal

Molagootal is a distinctive Palakkad Iyers’ recipe. It is a combination of vegetables and lentils with coconut. In tamilnadu they make a slightly modified version and call it as a Porichakootu(Which I have not tasted so for).  Molagootal can be prepared with any vegetables and Keerai molagootal can be prepared using any of the greens like ara keerai, mola keerai, paruppu keerai, thanda keerai, palak keerai or murunga keerai. Basically I hate eating molagootal. Whenever molagootal is made at home by Amma, I will escape to my aunt or uncle’s house. But this is the only molagootal which I like a lotttt…..It can be served with side dish like Thuvayal,  Pachadi, Pickle or gothsu.

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INGREDIENTS

Murungai keerai(Drumstick leaves) – A bunch

Toor dhal/moong dhal – 1 cup

Coconut – half

Cumin seeds – 1 tbsp

Red chilli – 2

Turmeric powder – 1/2 tsp

Salt – 1 tsp

For Seasoning

Oil – 1 tbsp

Mustard seeds -1 tsp

Urad dhal – 1tsp

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  • Clean the drumstick leaves by removing it from the stem and washing it couple of times in the water. Allow it to dry.
  • Pressure cook the dhal and keep aside.
  • Grind the coconut with red chilli and cumin seeds into a fine paste.
  • In a pan, add oil and splutter mustard seeds. Once they crack, add urad dhal and sauté until they turn golden brown.
  • Mix the cooked toor dhal with the coconut paste. Now pour this mixture into the pan. Add some water and allow it to boil.
  • Add salt and turmeric powder.
  • Once they start to boil, add the drumstick leaves and cook for five minutes.
  • Donot cook for more time. Else the gravy will taste bitter.
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