Sunday, April 8, 2012


A very light and wholesome koottaan, it is prepared for a light dinner. It is also a part of the diet for the new mother. A tablespoon of 'moong dal' can be added to the vegetables while cooking to make it more nutritious.
As it is not sour, 'Molagooshiam' goes well with a sour side-dish - thogial / pulikaachal / arachukalakki / 'vendakka thayir pachadi' / 'maanga porukku' / 'maanga pachadi' or the more modern 'carrot thuruval'. Usually rasam is also a part of the menu when such non-sour koottaans are prepared.

Ash gourd/ bottle gourd – 1cm. cubes – 1 cup
Raw banana – 1 – cubed
Yam –cubed – ½ cup
Carrot – 1 – cubed
Potato - 1 small – cubed
Peas – 1 tbsp
Green chilli – 2 (slit)
Eggplant – ½ - cubed (optional)
Small bean lentils – ¼ cup (soaked for a couple of hours) (optional)
Yellow moong dal – 1 tbsp (optional)
Haldi – ½ tsp
Red chilli powder – 1 tsp
Black pepper powder – 1 tsp
Coconut oil – 1 tsp
Salt to taste
Curry leaves

Wash all the cubed vegetables. Add water to cover it. Add haldi, red chilli powder, pepper powder and salt and the slit green chillies. If adding the optional ingredients, wash and add them to it. Pressure-cook it for 2 whistles. Cool. Mix well. Add water to get the right consistency (like dal). If it is too watery, dissolve a tsp of rice flour/wheat flour in a tbsp of water and to the gravy and boil. Add a tsp of coconut oil. Garnish with curry leaves.

Tips –
Instead of the above mentioned vegetables, it can also be prepared with 1 green plantain (Kerala ‘nendrakkai’) and 250 gms yam ( cubed)
.© Copyright 2011. Brinda Balasubramonian.

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