Wednesday, 29 July 2009


Molagootal is a typical Palakkad Iyer preparation. It is a mild, thick curry which can be prepared either using any one of the vegetables like white pumpkin, sweet pumpkin, cabbage, yam or amaranth leaves along with red gram lentils. If amaranth leaves are used then it is called Keeria molagootal (recipe will follow later). Molagootal is eaten with puliya kuthi kari or thogayal (recipes coming soon...) as side dish. It is easy to make and healthy.
I have used pumpkin and sweet potato.

Diced vegetable (White pumpkin, Pumpkin, yam or cabbage)
Toor dal/red gram lentil - 5 to 6 tbsp
Turmeric - 1 tsp
Coconut oil - 2 tbsp
Mustard seeds - 2 tsp
Curry leaves - 6

To grind:
Coconut - 1 small cup
Pepper - 2 tsp
Cumin seeds - 3 tsp

Cook the red gram lentil and keep it aside.
Cook the diced vegetable by adding enough water, salt and little turmeric.
Grind coconut, pepper and cumin seeds together and add it to the cooked vegetables.
Let it boil for 4 to 5 mins.
Heat coconut oil in a separate pan. Add mustard and when it splutter add the curry leaves.
Garnish the molagootal with this.
Serve hot with rice.

Coconut oil adds a distinc flavour to the dish. If it is not available then any refined oil can also be used.

Preparation time: About 15-20 mins
Serves: 2 people

1 comment:

  1. This is the ultimate comfort food... God, how I miss my mother's cooking


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