Molagootal
Molagootal, from above
VegVeganPalakkad

Molagootal

Spinach and moong dal in a cumin coconut paste. Palakkad's gentlest kootan.

30 minTime
9 gProtein each
mildSpice
The Palakkad comfort curry2 chapters · 1 min read

Make it your way

Grandma's wayMoong dal, greens and a cumin coconut paste, finished in coconut oil.
The original
188kcalsame
9 gproteinsame
7 gfibresame
30minutessame

Molagootal as Palakkad Iyer homes make it.

Per serving, worked out from the ingredient table.

Ingredients

4 servings
Moong dal (split yellow mung beans)½ cup
Spinach1 bunch, chopped
Water2 cups
Fresh grated coconut½ cup
Cumin seeds1 tsp
Urad dal (split black gram)1 tsp
Black pepper½ tsp
Dried red chilli1
Turmeric (ground turmeric)¼ tsp
Coconut oil2 tsp
Mustard seeds½ tsp
Curry leavesa sprig
Saltto taste

Method

5 steps
  1. 1Pressure cook moong dal with turmeric and 1 1/2 cups water for 3 whistles and mash.
  2. 2Cook spinach in a little water with salt until wilted.
  3. 3Fry urad dal, pepper and red chilli in a drop of oil until golden; grind with coconut and cumin to a smooth paste.
  4. 4Add the dal and paste to the spinach and simmer 5 minutes, adjusting with water.
  5. 5Temper mustard, urad dal and curry leaves in coconut oil and pour over.
Serve it like this

Serve in a bowl beside steamed rice with ghee, a sharp lime pickle and crisp papadam.

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Make it a meal

What goes with Molagootal: a bread or rice, a side, something to drink and something sweet.

Bread or rice Jeera rice30 min
Bread or rice Methi thepla40 min
With a main Vatha kuzhambu30 min
On the side Lemon pickle30 min
On the side Paruppu thogayal15 min
To drink South Indian filter coffee20 min
Something sweet Puran poli90 min
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