MOLAGUVELLAM

This is very light on the stomach and easily digestible as it contains no coconut / lentils. This is a common item for a new mother’s meal – and forms a great combo with bitter gourd fry / 'mezhukkuvaratti'.

Ingredients

Turmeric powder – ½ tsp

Red chilli powder – ½ tsp

Black pepper powder – 1 ½ tsp

Salt to taste

Yogurt (one day old) – 3-4 cups (whisked)

Mustard seeds – 1 tsp

Fenugreek seeds – ¼ tsp

Whole red chilli (optional)– 2 pieces

Ghee / oil – 1 tsp

Curry leaves - 8

Method

Boil 1 glass of water with turmeric, chilli and black pepper powders and salt for 5-7 minutes.

Lower the heat.

Add the whisked yogurt and mix well.

Turn off the heat before it starts boiling.

Heat ghee in a small pan and add mustard seeds and fenugreek seeds and whole red chilli pieces. When they splutter, add curry leaves and pour it in the ‘molaguvellam’.

Tips

If the yogurt is pretty thick and not too sour, this will taste just like morkootaan!

‘Morchaar’ – a very hilarious version of this simple ‘molaguvellam was a favorite of my father’s for dinner – when the leftover koottaan of the day would not suffice for all. He’d say – “I’ll make ‘morchaar’ for myself”. Well, it is prepared by adding a bowl of sour buttermilk to a ‘tadka’ of mustard and fenugreek seeds and whole red chilli, followed by curry leaves and immediately turning off the heat. Add salt to taste and mix well and use it as a ‘koottaan’! Well, what’s hilarious about it? This is nothing but a dressed version of the third course – curd rice!

© Copyright 2011. Brinda Balasubramonian.