Sunday, April 8, 2012


'Molagoottal' is a popular non-sour 'koottaan' - it goes well with a sour side-dish - 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.

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
Beans – chopped – 1 tbsp
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
Curry leaves

Pressure-cook the vegetables and washed dal with haldi and salt for 2 whistles.
Dry roast the urad dal and red chilli and grind along with jeera and coconut.
Add the ground mix to the boiled vegetables and add water required amount of water to get the consistency of thick sambar and boil.
Heat oil, add mustard and urad dal. When they splutter, add curry leaves and add to the koottaan.
Note – Toor dal too can be used. Dal can be pressure-cooked separately and added to the cooked vegetables.
You can also add a tbsp of roasted grated coconut.
 © Copyright 2011. Brinda Balasubramonian.

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