Hi all,
Its been a long time, have been busy with kids school and other stuff. Anyway, the recipe that I am going to post is a traditional South Indian recipe predominantly made in a town in Kerala called Palakkad. Its a simple dish and easy to make. Its called....
KEERAI MOLAGOOTAL
INGREDIENTS
SPINACH ( Keerai): 1 bunch or 3-4 cup chopped spinach
TOOR DAL : 1-2 cup boiled
COCONUT : 1/2 cup grated
JEERA ( Cumin): 1 tbsp
RED CHILLI : 2-3 whole
URAD DAL: 2 tsp
COCONUT OIL: 1-2 Tsp
MUSTARD SEEDS, URAD DAL ( 1 tsp for TADKA)
SALT as required
MAKING
First boil the Toor Dal in the cooker until soft and cooked. Mash them thoroughly and keep aside. In a vessel, boil Spinach with required salt and Turmeric (1/2 tsp) until the spinach is cooked.
Now in a small pan, roast the Urad Dal with very little oil ( 1/4 tsp) until light brown and set aside. In a blender Jar, add Coconut, Jeera, roasted Urad dal and Red chilli's and water, grind it into a nice paste.
Add the Coconut paste to the spinach, also add the mashed Toor Dal to it. Mix everything and allow it to boil for 3-4 minutes and then keep aside. For Tadka , in a pan , pour Coconut oil , once hot, add Mustard seeds and Urad Dal, once it splutters add it to the Molagootal.
Delicious Keerai (Spinach) Molagootal is ready to eat. Mix it with rice and have it with nice pickles on the side. Trust me, its very very tasty.
Its been a long time, have been busy with kids school and other stuff. Anyway, the recipe that I am going to post is a traditional South Indian recipe predominantly made in a town in Kerala called Palakkad. Its a simple dish and easy to make. Its called....
KEERAI MOLAGOOTAL
INGREDIENTS
SPINACH ( Keerai): 1 bunch or 3-4 cup chopped spinach
TOOR DAL : 1-2 cup boiled
COCONUT : 1/2 cup grated
JEERA ( Cumin): 1 tbsp
RED CHILLI : 2-3 whole
URAD DAL: 2 tsp
COCONUT OIL: 1-2 Tsp
MUSTARD SEEDS, URAD DAL ( 1 tsp for TADKA)
SALT as required
 |
| KEERAI MOLAGUTAL ( SPINACH DAL with COCONUT |
MAKING
First boil the Toor Dal in the cooker until soft and cooked. Mash them thoroughly and keep aside. In a vessel, boil Spinach with required salt and Turmeric (1/2 tsp) until the spinach is cooked.
Now in a small pan, roast the Urad Dal with very little oil ( 1/4 tsp) until light brown and set aside. In a blender Jar, add Coconut, Jeera, roasted Urad dal and Red chilli's and water, grind it into a nice paste.
Add the Coconut paste to the spinach, also add the mashed Toor Dal to it. Mix everything and allow it to boil for 3-4 minutes and then keep aside. For Tadka , in a pan , pour Coconut oil , once hot, add Mustard seeds and Urad Dal, once it splutters add it to the Molagootal.
Delicious Keerai (Spinach) Molagootal is ready to eat. Mix it with rice and have it with nice pickles on the side. Trust me, its very very tasty.
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