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.
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
Oil – 1 tbsp
Mustard seeds -1 tsp
Urad dhal – 1tsp
- 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.