Keerai Molagootal Recipe with step by step photos and explanation
Preparation Time : 10 minutes
Cooking Time : 30 minutes
Servings – 4 people .
Recipes source : SpilltheSpice
Green leaves – 1 bunch (close to some 3 to 3 1/2 cups after chopping)
I have used pasalai keerai which is spinach .
Toor dal – 1/2 cup (before cooking measurements)
salt – as required
turmeric powder – a pinch
Green chilly – 1 nos cut in to thin slit.
hing – a pinch
To temper :
Coconut oil – 1 tbsp
Mustard seeds – 1 tsp
To fry and grind
oil – 1tsp
urad dal – 2 tbsp
red chilly – 4 to 5
Jeera – 2 tsp
coconut – 1/2 cup shredded.
Pressure cook toor Dal by adding the turmeric and hing . Once cooked just smash the dal and keep aside.
Was the green twice and chop it . Add the chopped green to the kadai and pour the water , immerse level is enough, add the green chilly and allow it to boil . once boiled keep the flame in to the medium
While green are boiling, add the tsp of oil in the kadai and saute the urad dal ,jeera and red chilly and saute till the color changes off the flame grind it along with coconut , pour little water while grinding. Then add this grind coconut paste to the boiling green and mix well.
Allow it to boil , once everything blend nicely add the smashed toor dal mixture and adjust salt. Mix well. Finally temper the items given under “To temper” . off the flame. Serve it for Hot rice along with some fried papad and some thogayal.
- Instead of greens mixed vegetable can be used.
- The thickness can be adjusted according to the family need.
- Caution needed while adding the red chilly as we are using the only spice for this molagootal.
- I have used kashmiri red chilly i feel it was good enough with color and taste