KEERA MOLAGOOTTAL

'Keera molagoottal' is originally made with 'arkeerai' but the modern homes use spinach.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.

Ingredients

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

Method

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.

Tips –

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.