Molagootal is a very popular and traditional Palakkad dish. Keerai molagootal can be prepared using any of the greens like ara keerai, mola keerai, paruppu keerai, thanda keerai or palak keerai.
Molagootal is a very popular and traditional Palakkad dish. Keerai molagootal can be prepared using any of the greens like ara keerai, mola keerai, paruppu keerai, thanda keerai or palak keerai. This keerai molagootal is a slight variation from the keerai kootu as we are using thoor dal instead of moong dal and also for coconut paste, instead of grinding only coconut, red chili and cumin as we normally do, we need to fry urad dal as an additional ingredient which not only adds the flavor but also makes the coconut paste thicker making with Keerai Molagootal thicker in consistency.
You may also want to try Keerai Kuzhambu which is also very yummy recipe which can be made using Keerai
Molagootal is a very popular and traditional Palakkad dish. Keerai molagootal can be prepared using any of the greens like ara keerai, mola keerai, paruppu keerai, thanda keerai or palak keerai.
Wash the spinach leaves thoroughly. Chop the leaves and keep it aside
Pressure cook dal and mash it nicely and set it aside
In a pan, add oil. Add urad dal, red chili and fry till the dal turns golden brown
Take these fried ingredients in a mixer jar along with grated coconut and cumin seeds and grind it to a paste
In a sauce pan, take the chopped spinach. Add turmeric powder and 1/2 cup water and cook the spinach till soft
Once cooked, mash the spinach with back of ladle or potato masher. Add salt and stir well
Add mashed dal along with ground coconut-spice paste and stir well. Allow it to boil for a minute and switch off the flame
In another pan, add oil. Add mustard seeds and allow it to sputter. Then, add split urad dal and red chili and saute till the dal turns golden brown color. Switch off the flame and add the seasoning to the Keerai Molagootal
The yummy Keerai Molagootal is now ready to serve!
Video
Notes
We can also make Mixed veggie Molagootal
Always for any spinach recipe, try to add less salt than usual because spinach will taste more salty
Always cook spinach in open pan without closing a lid
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Method:
Wash the spinach leaves thoroughly. Chop the leaves and keep it aside
Pressure cook dal and mash it nicely and set it aside
In a pan, add oil. Add urad dal, red chili and fry till the dal turns golden brown
Take these fried ingredients in a mixer jar along with grated coconut and cumin seeds and grind it to a paste
In a sauce pan, take the chopped spinach. Add turmeric powder and 1/2 cup water and cook the spinach till soft
Once cooked, mash the spinach with back of ladle or potato masher. Add salt and stir well
Add mashed dal along with ground coconut-spice paste and stir well. Allow it to boil for a minute and switch off the flame
In another pan, add oil. Add mustard seeds and allow it to sputter. Then, add split urad dal and red chili and saute till the dal turns golden brown color. Switch off the flame and add the seasoning to the Keerai Molagootal
The yummy Keerai Molagootal is now ready to serve!
It is one of our favorite family cuisine. I have heard most palakkadis love this recipe just like us. I am also from Palakkad