Keerai Molagootal - Palakkad style and Husband's favorite !
Keerai Molagootal - comfort dish which can be relished for lunch time with some steamed rice
Quantity - 2 people lunch
Ingredients:
Spinach - 1 bag of spinach leaves
Toor dal - 1 cup
Fresh grated coconut - 1/2 cup
Whole red chillies - 4/5 for grinding
Cumin seeds/Jeera - 1 tsp
Mustard seeds - to temper
Hing - to temper
Haldi - to temper
Whole red chillies - 1/2 to temper
Salt - as per taste
Water - to cook
Peanut oil - to temper
Appliance needed:
Preeti Mixer
Procedure:
1. Cook toor dal with enough water and pinch of haldi in a pressure cooker. Mash it nicely once it is cooked .
2. In a large vessel , take all the spinach leaves , add 1/2 cup of water and close the vessel with lid to blanch the spinach . This might take 2/3 mins . Then reduce the flame to sim for 5 mins .
3. Now after the spinach is blanched properly and cooled , blend it in a mixer to a smooth paste . Some people like to keep it a bit chunky - you can do any ways which you like.
4. Remove the spinach and keep aside . In the same mixer , blend together the fresh coconut + whole chillies + jeera . Add very little water while blending .
5. Now take a kadai or the same large vessel and empty the blended spinach and blended coconut mixture and heat all of this together by mixing well . Allow this to simmer for 5 mins atleast .
6. Add the cooked dal to this spinach mixture and mix everything well . Adjust the consistency so that its not too thick or too runny . Also , now is the time to add all the salt as per taste and let this boil for atleast 5 mins .
7 . In a small tadka kadai , heat oil for tadka . Once the oil is hot , put mustard seeds , hing , haldi and red chillies and stir it nicely .
8 . Put the hot tadka on the boiling spinach mixture and mix nicely . You can simmer for couple of mins and then hot and tasty molagootal is ready to serve .
Serve hot with steamed white rice and pickle :)
Quantity - 2 people lunch
Ingredients:
Spinach - 1 bag of spinach leaves
Toor dal - 1 cup
Fresh grated coconut - 1/2 cup
Whole red chillies - 4/5 for grinding
Cumin seeds/Jeera - 1 tsp
Mustard seeds - to temper
Hing - to temper
Haldi - to temper
Whole red chillies - 1/2 to temper
Salt - as per taste
Water - to cook
Peanut oil - to temper
Appliance needed:
Preeti Mixer
Procedure:
1. Cook toor dal with enough water and pinch of haldi in a pressure cooker. Mash it nicely once it is cooked .
2. In a large vessel , take all the spinach leaves , add 1/2 cup of water and close the vessel with lid to blanch the spinach . This might take 2/3 mins . Then reduce the flame to sim for 5 mins .
3. Now after the spinach is blanched properly and cooled , blend it in a mixer to a smooth paste . Some people like to keep it a bit chunky - you can do any ways which you like.
4. Remove the spinach and keep aside . In the same mixer , blend together the fresh coconut + whole chillies + jeera . Add very little water while blending .
5. Now take a kadai or the same large vessel and empty the blended spinach and blended coconut mixture and heat all of this together by mixing well . Allow this to simmer for 5 mins atleast .
6. Add the cooked dal to this spinach mixture and mix everything well . Adjust the consistency so that its not too thick or too runny . Also , now is the time to add all the salt as per taste and let this boil for atleast 5 mins .
7 . In a small tadka kadai , heat oil for tadka . Once the oil is hot , put mustard seeds , hing , haldi and red chillies and stir it nicely .
8 . Put the hot tadka on the boiling spinach mixture and mix nicely . You can simmer for couple of mins and then hot and tasty molagootal is ready to serve .
Serve hot with steamed white rice and pickle :)
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