Molagootal is a very easy and a traditional recipe from the south side of tambrahm cooking. Especially from the side of Palakkad. Keerai Molagootal can be prepared using any kind of keerai varieties. In india we generally get “Thandu Keerai” which is called as “Amaranth”, And slender Amaranth, “Dwarf Copper leaf spinach”, “Tropical Amaranth”, Or by using Palak Variety too. In tamil it is called as “Pasalai keerai”.
This is quite a unique version of making the Molagootal than the usual “Keerai kootu”, as the usual version will have Moong lentils. This one has Thuvar dal (Pigeon Pea) also instead of just grinding coconuts, red chilies and cumin, we make it with a twist by frying few items and grinding them to a paste.
In this recipe of mine, as i did not have Thuvar dal ( Pigeon Pea), so I have used Masoor Dal (Pink lentil) along with Moong dal (Yellow split lentil).
You may like to make some other Keerai varieties, for that please do check my Instagram for more videos and recipes. Also, my youtube which is growing with detailed videos.
INGREDIENTS:
Spinach/Keerai- 1 bunch (4 cups)
Masoor Dal & Moong Dal- 1/3 cup (together)
Turmeric powder- 1/2 teaspoon
Salt- as needed
Ghee-1 teaspoon
FOR FRYING & GRINDING:
Red chilies-4-5 nos
Urad dal- 1 &1/2 tablespoons
Peppercorns- 1/2 teaspoon
Grated Coconut- 1/4 cup
Asafetida powder- 1/2 teaspoon
Cumin- 1 teaspoon
Ghee- 2 teaspoons
FOR TEMPERING:
Red chili-2
Mustard seeds-3/4 teaspoon
Urad dal-1 teaspoon
Cumin-1 teapsoon
Ghee-2 teaspoons
START:
- In a vessel add both the dal, and to it add 1/2 teaspoon of turmeric and 3/4 cup of water.Place them in the pressure cooker, and to it add 1 teaspoon of ghee to it and cover it with lid and cook for 4-5 whistles.
- Then blanch the keerai (spinach), wash well until the soil leaves the keerai (spinach) and finely chop them or according to how you want. Keep them aside.
- On the other side in a pan add 2 teaspoons of ghee, to iut add the red chilies, urad dal, peppercorns, asafetida powder, and the grated coconut. saute well and then allow it to cool by adding 2-3 tablespoon of water and grind them to a coarse paste. It can be smooth too totally up to your needs.
- Then add the pan and to it add the water and the chopped spinach and to it add salt and cover it with lid and cook for 4 minutes. Then add 1/2 teaspoon of turmeric and cook for further 4 minutes.
- Meanwhile check the dal and see how well it is cooked. Remove it from cooker and mash them really well.
- Then add this to the Keerai (Spinach) and then add the grounded paste.
- Stir and mix them together and further cook for 2 minutes.
- Then prepare the tempering for the Molagootal.
- In a tempering pan or kadai add the ghee or coconut oil (your choice) and then to it add the mustard seeds, Urad dal, Cumin and the chilies. Once the dal turns golden in color garnish this to the Keerai Molagootal. The delicious Keerai Molagootal is ready to serve. Serve them hot with Rice or Dosa.
NOTE:
- Instead of ghee you can use Coconut oil, that has a unique flavor and tastes to the kootu varieties.
- You can choose to make using other vegetables and mixed vegetables using the same method and ingredients above.
- Spinach has the ability to be more salty when you add more to it, so better to add less amount compared to other vegetable kootu varieties.
- You can use a masher to mash the spinach as it will make the leaves cook better or easy while consuming or serving kids.
- As i have already said i used different other dal items than the thuvar dal.But, if you have thuvar dal please use them alone.
- Instead of red chilies, use green chilies as well.
- I like cumin so i added, if you don’t like them don’t have to add. Likewise,, with peppercorns too.
For further detailed video check me on my Youtube as well Instagram. And also comment down below or Email me for further queries.
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