'Keera molagoottal' is originally made with 'arkeerai' but the modern homes use spinach. A wholesome 'koottaan', it tastes great with 'puliakuthi uppery' / thogial / pulikaachal / arachukalakki / 'maanga porukku' /maanga pachadi / 'vendakka thayir pachadi' / 'kichadi'/ or the more modern 'carrot thuruval'. Usually rasam is also a part of the menu when such non-sour koottaans are prepared.
Spinach - 1 bunch
Yellow moong dal – ¼ cup
Haldi – ½ tsp
Salt to taste
Urad dal – 2 tsp
Red chilli – ½
Jeera – 1 tsp
Grated coconut – ½ cup
Oil – 1 tsp
Mustard seeds, urad dal – 1 tsp each
Coconut oil - 1 tsp
Wash, chop and boil the spinach with haldi. Mash well.
Pressure-cook the moong dal.
Dry roast the urad dal and red chilli and grind along with jeera and coconut.
Add the ground mix and cooked dal to the boiled spinach and add required amount of water to get the consistency of thick sambar and boil.
Heat oil, add mustard and urad dal. When they splutter, add to the koottaan.
Toor dal too can be used instead of moong dal.
'Arkeerai' / 'thandu keerai' can be used instead of spinach.
Cabbage molagoottal can be made in a similar manner - with finely chopped cabbage and a cubed potato instead of spinach - just don't mash them after cooking.
© Copyright 2011. Brinda Balasubramonian.