Keerai Molagootal Recipe

When I married K, I didnt think much of the cultural differences between us…. it was such a non issue….the small fact that we must have grown up eating food that was chalk and cheese didnt even cross my mind…when people ask me how i ‘adjusted to the food and all”, i look at them with what seems to me like a look telling them “i dont really know what you mean” ….
For one, i love the food that his mom makes…. at first bite, i was hooked…whats not to like about food that’s yummy and wholesome? i was struck by how simple and yet tasty the preparations were…. the food we ate at home was so different from what he ate…. we cant cook without ginger garlic paste, onions and an assortment of wet and dry masala…. amma(mine) will sneak in a little coconut into everything that she makes….amma (k’s) will finish cooking even before my eyelids open wide, onion and garlic are major no no’s and there’s a fixed combination of what goes with what…..
naturally, i have my own style of cooking…what works for me is simple, quick and fuss free….no long drawn roasting and frying and grinding and all that…. what i mostly cook is a marriage of taste and convenience…and it works like a charm for me…..
Keerai Molagootal is one such traditional Palakkad Iyer dish that had me hooked… its a simple to make dish and is flavourful. it also is full of all the nutrients that spinach brings and includes proteins from the dal. Though I’ll admit it did take a while to get used to the unselfconscious green on my plate!! This goes great with Steamed rice and Avial. It is also a good accompaniment with rotis.
Keerai Molagootal
4 cups spinach leaves, chopped
3/4 cup tur dal, boiled
1/4 cup grated coconut
2 T urad dal
4-5 dried red chillies
1 t jeera
1 t mustard seeds
2-3 dried red chillies
1 t oil
1/2 t coconut oil (optional)
Pressure cook the dal with enough water. you should be able toeasily smash it with the back of a ladle.
Boil the spinach leaves in water, till they wilt and are cooked and grind when cooled in a blender. the paste should be coarse. In a small pan, heat 1/2 teaspoon oil and fry the urad dal till it turns golden brown. add this to the scraped coconut and red chillies and jeera and grind to a paste. Mix the ground masala, spinach puree and mashed dal together, add salt to taste and bring to a boil. add 1/2 c water or as much as you need to make it pouring consistency. heat the remaining oil in a pan, splutter the mustard and red chillies, add this to the spinach and dal, mix well. if using coconut oil, add now. transfer to a serving bowl. Serve with rice and avial or with rotis.

8 Comments Add yours

  1. Raaga says:

    Am making this right now

    1. arundati says:

      thanks for the sms…. am so glad you enjoyed your dinner!!

  2. ganesh says:

    The molagootal recipe by arundhati is authentic and is the same what my patti,then amma and now pondatti prepares.

    We should make it compulsory that onion and garlic are never added in our recipe.

  3. Aparna says:

    Of course, I like this.:)
    This is one preparation which doesn’t look like much but you have to eat it to understand how tasty it can get.

  4. Happy Cook says:

    Oh yes i know what you mean, i never thought about the culture difference ( maybe i thought a bit about it, not heavely) in everything, like food, musice , behaviour everything…….but then yo learn from each others culture and you get wiser for best.
    Must admit my hubby has adjusted muchmore to my way of food 🙂

  5. Raaga says:

    looks yummy… does it taste as good with palak? I’d imagine it tastes best with amaranth.

  6. Swapna says:

    Hi da..
    hmm.. that dish is definitely GREEN…is it Palak that u used or the other green spinach? I love leaves

    the regular palak – spinach is what i used… you can make it with amaranth too

  7. sig says:

    I totally know what you mean. Cultural difference in food has always been a non-issue for us. This molagootal recipe sounds so easy and tasty, but I have my eyes on that avial!

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