MOLAGOOTTAL

'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.

Ingredients

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

Method

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.