Molagushiyam ( Black Pepper Veg Stew)

Hi all, so we were getting a snowstorm and my son was having cough so my husband said we can make a dish called "Molagushiyam". Luckily, I was in a call with my mother and she gave me the recipe. Although,I did not have one of the main vegetable its made with, I used an alternative. It was perfect for a cold day and a big hit with the family. Molagushiyam is generally a comforting lentil based stew using black pepper instead of chillies. Its considered a healthy immune boosting dish.So, here it goes

MOLAGUSHIYAM

INGREDIENTS

Raw small green banana: 1/4th Cup (peel the skin and dice into small cubes)

Potato: 1/4th Cup ( dice into small cubes)

Moong Dal: 3-4 Tbsp

Black Pepper: 2 Tbsp (use a mortar to crush it into a coarse powder)

Cumin seeds: 1-2 Tsp (use a mortar to crush it into a coarse powder)

Turmeric: 1/4th Tsp

Curry leaves: 10-12

Coconut Oil : 1-2 Tsp for Tadka

Red Chillies: 1 medium split into half

Urad Dal: 1 Tsp

Mustard Seeds: 1/2 Tsp

Salt and water as required

                                            

Molagushiyam

MAKING

In a deep bottom pan, add the cut vegetables, moong dal, turmeric, salt as required ,1-2 Tsp of the crushed pepper and curry leaves( 5-6). Add some water and cook until the moong dal is cooked and the vegetables are soft and well mixed into the dal. Add water little by little as and when you think the dal needs to be cooked more.

Now for Tadka, add coconut oil. Once heated, add the Mustard seeds, Urad dal,dry red chilli, remaining crushed black pepper, crushed Jeera and curry leaves. Once the mustard seeds splutters, add it to the gravy and delicious Molagushiyam is ready. 

Serve it hot with rice with papad on the side. 

TIPS/VARIATIONS

Molagushiyam is traditionally made with yam and small green raw banana but I used potato instead of Yam and it came out really well.

You can also add a portion of the crushed jeera/cumin to the gravy with the dal and veggies.

I used a generous amount of black pepper for the heat but you could adjust it based on your heat preference.

VEGETABLE STEW

Hey all, I am back. First of all, thank you all for the encouragement, thats exactly what I needed to go further. Ok, now my son has gone to school and my daughter is sleeping so its the perfect time to dish out my next recipe. This one I learnt recently and is known to many especially in Kerala. Its called Vegetable Stew served with Appam and Idiappam. I am sure all those from Kerala would be familiar with this.

VEGETABLE STEW

INGREDIENTS

VEGETABLES: CARROTS, POTATOES, CAULIFLOWER, PEAS, CORN etc..
ONIONS : 1 BIG OR 2 SMALL
GINGER : 2 TBSP (CUT, SHREDDED OR PASTE)
GREEN CHILLIES: 4-5
CURRY LEAVES
CORN PEPPER : 1-2 ( not compulsory)
BAY LEAVES : 2
CARDAMOM : 3
CINNAMON STICKS: 3-4
COCONUT MILK : 1 CUP
COCONUT OIL AND SALT

MAKING

Take a pan, add a spoon of coconut oil or any other oil (vegetable, refined oil. canola), add the Bay leaes, Cardamom, Cinnamon sticks, Curry leaves, Ginger paste, Green chillies , Corn pepper. Stir them for a few seconds before adding the Onions. Stir again for a couple of minutes before adding all the vegetables. Make sure the onions and the vegetables are not too fried otherwise the whole stew would be dark in color. Simmer the gas, stir the vegetables, add the salt as required and then finally add the coconut milk. Make sure the gas is in very low flame so that the coconut milk doesn't curdle.If you don't have coconut milk, take grated coconut, grind it in the mixie with water/milk and liquify it so that it gets the consistency like coconut milk. This is what I did as I didnt have coconut milk one time and it came out equally well. The stew shouldn't be too thin or too thick. Your stew is ready, serve it with Appam, Idiappam or any dish like uttappam, sevai . Believe me, its yummy...