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 seraching 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.
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
- 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.
- 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.
- Once the spinach gets cooked, generally it gets cooked very fast 5-7 mins, add the cooked dal to this.
- Mix well and add in the ground paste. Add little water to get the desired consistency.
- In a small pan add coconut oil and add in the mustard seeds and when it splutters add it to the cooked keerai.
- 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.
- 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.