Palakkad is a place in Kerala. Palakkad Iyers (Tamilians living in Kerala) have developed a unique Cuisine for themselves over the years which has influence of Tamil and Kerala Cuisines. I am a Tamilian from Trivandrum. So it is not a surprise that I have not posted many Palakkad Recipes. This one has been in my list for a long time and so I decided to make it. Where else would I go for Authentic Palakkad Recipe than my friend Kaveri's Blog! I have used her recipe to prepare it. To be honest we felt it was quite similar to the Keerai Kootu that we make. May be we do not call it Molagootal :-)
Tasted Fabulous. And this is coming from someone who is not a very crazy fan of Spinach!
Ingredients
Spinach about 900gms
Toor Dal 1/2 cup
Urad Dal 2 tsp
Dried Red Chilli 2
Coconut 1 cup
Jeera/Cumin 2 tsp
Mustard 1 tsp
Coconut oil 2-3 tsp
Salt to taste
Method of Preparation
1. Pressure cook the Toor Dal with 2 cups of water till it is well mushed up. Whisk it and keep aside. Alternately cook the dal on stove top till it is fully cooked. Soaking the dal ahead of time helps if you are cooking it on the stovetop
2. In a pot add Spinach and 2 cups of water. Cook till it wilts. You might have to do it in batches. Once wilted I was left with about 3-4 cups of spinach. Reserve the cooking water.
3. Cool and Make a coarse puree of the spinach. Use the reserved water as required.
4. In a small pan, add 2 tsp of coconut oil (Use any oil). Add Urad dal. When it starts to brown, add the red chillies and let it sizzle. Drain and Add to a mixie along with coconut and cumin. Keep the oil in the pan. Grind into a smooth paste adding enough water. You can use the spinach water for this as well.
5. Add the spinach puree, coconut paste and dal into the pot along with any left over cooking water (add more if needed). Add some salt as well. Bring to a boil and simmer for a few minutes.
6. In the small pan, add 1 tsp of oil if needed and add mustard. When it sputters, transfer to the spinach pot. Stir well.
Serve with Rice.
Tasted Fabulous. And this is coming from someone who is not a very crazy fan of Spinach!
Ingredients
Spinach about 900gms
Toor Dal 1/2 cup
Urad Dal 2 tsp
Dried Red Chilli 2
Coconut 1 cup
Jeera/Cumin 2 tsp
Mustard 1 tsp
Coconut oil 2-3 tsp
Salt to taste
Method of Preparation
1. Pressure cook the Toor Dal with 2 cups of water till it is well mushed up. Whisk it and keep aside. Alternately cook the dal on stove top till it is fully cooked. Soaking the dal ahead of time helps if you are cooking it on the stovetop
2. In a pot add Spinach and 2 cups of water. Cook till it wilts. You might have to do it in batches. Once wilted I was left with about 3-4 cups of spinach. Reserve the cooking water.
3. Cool and Make a coarse puree of the spinach. Use the reserved water as required.
4. In a small pan, add 2 tsp of coconut oil (Use any oil). Add Urad dal. When it starts to brown, add the red chillies and let it sizzle. Drain and Add to a mixie along with coconut and cumin. Keep the oil in the pan. Grind into a smooth paste adding enough water. You can use the spinach water for this as well.
5. Add the spinach puree, coconut paste and dal into the pot along with any left over cooking water (add more if needed). Add some salt as well. Bring to a boil and simmer for a few minutes.
6. In the small pan, add 1 tsp of oil if needed and add mustard. When it sputters, transfer to the spinach pot. Stir well.
Serve with Rice.
I love having this kootu with chapathis. Yumm.... and i like that background :)
ReplyDeleteWould love it rice and papa dam
ReplyDeleteKeerai molagootal is my absolute favorite. This with hot steaming white rice is a heavenly combination.
ReplyDeletetats my fav .. good one
ReplyDeletewow that dish look superb...very nice and healthy recipe.
ReplyDeleteit is similar to keerai kuzhambu preparation.. congrats roshni for your own domain :) wish u all the best dear :)
ReplyDeleteInteresting dish, I enjoy Kerala cuisine and this is such a nice combo of tamil and keralite cuisines..
ReplyDeleteA healthy recipe....looks amazing :)
ReplyDeletelove Kerala cuisine and his one sure is a healthy and tasty one.
ReplyDeleteHey Roshni,
ReplyDeleteThanks for trying out the molagootal and also the mention. Like you said it is very similar to the kootu, just that the consistency is a little more liquid.
Personally it is one of my favorites..tastes really good with plain rice and just some pickle. :)