GravyKeerai Molagootal recipe | Palakkad recipes

Keerai Molagootal recipe | Palakkad recipes

Keerai molagootal

Keerai Molagootal recipe | Palakkad recipes Keerai Molagootal is a traditional Palakkad recipe, which I wanted to post here for a very long time. Many readers asked me to post this molagootal recipe and even I have seen readers searching for Keerai molagootal jeyashri’s kitchen. This is nothing but a poricha kootu made with keerai. Though the name has molagu in this, we don’t have molagu | pepper in this recipe. This kootu is a simple yet healthy South Indian gravy made with spinach and served with hot rice. Try out this palakkad speical keerai molagootal at home.  Check out my Vazhaipoo kootu , Mambazha pulissery.

Keerai Molagootal

  Preparation Time : 15 mins | Cooking Time : 25 Mins |Serves: 3-4

     Keerai | spinach   1 bunch
     Toor dal or moong dal   1/3 cup
     Turmeric powder  1/4 tsp
     Urad dal   1 tblsp
     Red chili  2
     Coconut  1/4 cup
     Cumin seeds| jeera   1/2 tsp
     Mustard seeds   1/4 tsp
     Coconut oil   1 tsp
Cooking oil  1 tsp
     Salt  as needed 

Keerai molagootal

  • Wash the spinach and chop them finely. Cook the dal with turmeric powder, in the pressure cooker till 4-5 whistles.
  • In a pan add the cooking oil and add the urad dal and red chili. Roast till the dal turns golden brown and keep it aside.
  • Add spinach to the bowl and add 1/2 cup of water.
  • Add salt.
Keerai molagootal 1
  • Grind the roasted dal, red chili, cumin seeds and coconut into a fine paste. Add water while grinding to make it into a smooth paste.
molagootal 2
  • Once the spinach gets cooked, generally it gets cooked very fast 5-7 mins, add the cooked dal to this.
Keerai molagootal 3
  • Mix well and add in the ground paste. Add little water to get the desired consistency.
keerai molagootal 4
  • In a small pan add coconut oil and add in the mustard seeds and when it splutters add it to the cooked keerai.

keerai molagootal 5

  • Boil this for 2 minutes and switch off the flame. Keerai molagootal is ready .
  • Serve this with hot rice along with some spicy curry like potato curry | ladies finger stir fry or brinjal curry.
Molagootal recipe
  • You can use arai keerai or molakeerai or even palak keerai  for this recipe. My amma makes keerai kootu with manathakkali keerai too.
  • Do not add the dal more than the quantity mentioned. Else the kootu will have dominating taste of dal.
  • Tempering in coconut enhances the taste of the molagootal, if you do not like the smell use normal cooking oil.

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  1. delicious jayashri. but my in laws from palakkad so i learnt this recipe frm my mil. we grind pepper,jeera, red or greenchilli n coconut n add to spinach with toor dhall.we dnt fry also. its authentic molagootal as she said. 🙂 . hv a try with pepper too. but urs temping to eat,, pickle n coconut thogaiyal is apt fr this.


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