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  • Moloshyam | Mulukushyam Recipe

Moloshyam | Mulukushyam Recipe

Posted on Dec 4th, 2020
by Sowmya Venkatachalam
Categories:
  • All Recipes
  • Kootu varieties (Stew)
5 from 2 votes
Moloshyam is a simple comfort stew goes well with bowl of rice or as an accompaniment. It's usually made with a summer vegetable of your choice (Potatoes, ash gourd, snacke gourd, spinach, cucumbers, etc.,) and dal. In this recipe, i have made it using ash gourd (winter melon).
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Jump to Recipe Print Recipe
Reading Time: 5 minutes
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:

  1. We can use any seasonal vegetable and make this moloshyam. Water rich veggies like white pumpkin, cucumber are good choices.
  2. 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

  1. You can also add coconut paste to enrich the taste of Molosyam. Take 1/4 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.
  2. 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.
  3. Instead of the Toor dal, you can replace it with Moong dal as well.
  4. 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

  1. 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.
  2. 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
  3. 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:

Moloshyam | Mulukushyam Recipe
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Moloshyam | Mulukushyam Recipe

Course: Kootu varieties (Stew)
Cuisine: Kerala, Palakkad
Equipments Needed
  • Pressure Cooker
  • Mixer Grinder
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4 people
Calories: 70kcal
Author: Sowmya Venkatachalam
Moloshyam is a simple comfort stew goes well with bowl of rice or as an accompaniment. It's usually made with a summer vegetable of your choice (Potatoes, ash gourd, snacke gourd, spinach, cucumbers, etc.,) and dal. In this recipe, i have made it using ash gourd (winter melon).
Print Recipe

Ingredients

  • 250 grams Ash gourd (Kumbalanga / Poosanikkai) chopped into bite size cubes
  • ⅓ cup Toor Dal (Pigeon pea) 1 cup = 250 ml
  • ¼ tsp Turmeric Powder
  • 1 tsp Salt (adjust to your taste)
  • 1 sprig Curry leaves
  • 1 tsp Coconut Oil
  • 1 Green Chili

Instructions

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) and 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.

Cooking Moloshyam

  • Once the Ash gourd is cooked add the mashed dal along with salt and give it a good mix. Bring this mixture to boil.
  • Finally add a teaspoon of coconut oil, sprig of curry leaves and switch off the flame.

Tempering

  • Heat oil in another pan, add mustard seeds and allow it to sputter. Add few curry leaves and switch off the flame.
  • Pour this tempering to the Moloshyan and give a good mix.

Serving

  • Relish the delicious Moloshyam with Rasam, Kuzhambu or any South Indian main courses.

Notes

Variations 
  1. You can also add coconut paste to enrich the taste of Molosyam. Take 1/4 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.
  2. 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. 
  3. Instead of the Toor dal, you can replace it with Moong dal as well. 

Nutritional Info

Nutrition Facts
Moloshyam | Mulukushyam Recipe
Amount Per Serving (1 serving)
Calories 70 Calories from Fat 135
% Daily Value*
Fat 15g23%
Saturated Fat 1g6%
Sodium 440mg19%
Potassium 200mg6%
Carbohydrates 11g4%
Fiber 5g21%
Sugar 1g1%
Protein 4g8%
* Percent Daily Values are based on a 2000 calorie diet.
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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.

COOKING MOLOSHYAM

  • Once the Ash gourd is cooked add the mashed dal along with salt and give it a good mix. Bring this mixture to boil.

  • Finally add a teaspoon of coconut oil, sprig of curry leaves and switch off the flame.

TEMPERING

  • Heat oil in another pan, add mustard seeds and allow it to sputter. Add few curry leaves and switch off the flame.

  • Pour this tempering to the Moloshyan and give a good mix.

SERVING

  • Relish the delicious Moloshyam with Rasam, Kuzhambu or any South Indian main courses.

 

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Sowmya Venkatachalam

IT Engineer turned full time Food Blogger. I ♡ FOOD. I also love food blogging. Did you make a recipe? Tag @Subbusktichen on Instagram. I WANNA SEE!

4 Comments Hide Comments

pavithrra says:
March 6, 2014 at 11:02 am

I will try soon for my daughter 🙂

Reply
arthy says:
March 6, 2014 at 5:01 pm

Very nice recipe. I enjoyed with hot rice and appalam.thanks arthy

Reply
Anonymous says:
March 12, 2014 at 3:45 pm

Thanks for the recipe

Reply
lakshmi harikukmar says:
March 26, 2015 at 8:38 am

very nice i love this very much

Reply

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