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Moloshyam | Mulukushyam Recipe, a healthy vegetable and lentil curry that is usually served with hot steaming rice in Palakkad. We can make this stew with spinach, cabbage, white pumpkin, cucumber or mixed vegetables. Very simple and easy to make stew. Just with cooked vegetable, lentil, a simple tempering makes this dish dainty. Like our regular poosanikai kootu, we can grind grated coconut, cumin and chili and add it to this stew. But I've kept it simple by just adding coconut oil and curry leaves instead of grinding coconut. This Moloshyam tastes so good with Rasam, Vathakuzhambu, Kara Kuzhambu, or any kuzhambu varieties.

Tips for making Moloshyam:

We can use any seasonal vegetable and make this moloshyam. Water rich veggies like white pumpkin, cucumber are good choices.
Water rich veggies cook easily. But we can cook the vegetable and toor dal together in the pressure cooker. Sometimes, pressure cooking makes the vegetable more mushy. So make sure to cook for 2 whistles so that the vegetables are cooked but not mushy.

Few Variations that you may want to try while making Moloshyam

You can also add coconut paste to enrich the taste of Molosyam. Take ¼ cup of grated coconut, add a teaspoon of jeera and grind it to a nice paste. Add this paste once the ash gourd is cooked.
This is supposed to be very less spicy. If you would like more spice, add Red chili powder, Pepper powder to enhance the spice level.
Instead of the Toor dal, you can replace it with Moong dal as well.
Instead of tempering you can also do simple Garnishing with coconut oil and curry leaves which gives a wonderful flavor to the stew.

If you like this Moloshyam, then you can also try other Palakkad Cusine Recipes

Molagootal - Classic dish from Palakkad cuisine made using mixed vegetables, dal and coconut paste. This is one of the simple dish yet very tasty with good flavor from coconut and rich in vegetables.
Kerala Puli Aviyal - Mixed veggies are cooked and concocted with tamarind and coconut+green chili based spice to gat this tasty and yummy Aviyal. This is Kerala Style Tamarind based Aviyal contrast to curd based aviyal which we make for Adai
Thengai Aracha Kuzhambu - Thenga Aracha Kuzhamu is a one of the popular kuzhambu in Nanjil (Kanyakumari) Nadu and also in some parts of Kerala. This Kuzhambu is made using ground coconut along with spices and cooked along with tamarind water.

Recipe Card for Moloshyam:

INSTRUCTIONS WITH STEP BY STEP PICTURES

PREPARATION

Remove the skin of Ash gourd and deseed them. Chop them into bite sized cubes and keep it aside

COOKING DAL & ASH GOURD

In a heavy bottomed pan add chopped Ash gourd and slit green chili. Add water till the Ash gourds are immersed. With this also add turmeric powder. Bring this to boil and cook the Ash gourd till its cooked. It may take about 15-20 minutes.

While Ash gourd is cooking, take the toor dal in a pressure cooker. Add pinch of turmeric powder and water (till the dal is immersed).

Pressure cook it over 3-4 whistles. Once the pressure is completely released, open the pressure cooker, take out the cooked dal, mash it nicel with the laddle and keep it aside.