Molagootal is one the traditional recipe in Palakkad cuisine. Molgootal is much similar to the Poricha Kuzhambu we make in TamilNadu. We can make Molagootal with mixed vegetables or with spinach. In Poricha kuzhambu, we have pepper flavor, but in molagootal, pepper is not added. Molagootal is rich in vegetables, coconut and dal. It is a perfect mix for hot steaming rice. A bowl of molagootal sadam with a teaspoon of ghee with toasted papad completes our afternoon meal!
Tips for making Molagootal:
- For mixed vegetable Molagootal, we can use carrot, chow chow, potato, raw banana, yam, pumpkin, Brinjal, drumstick, peas and snake gourd. Mostly whatever veggies that we get in the season ,we can use it.
- We can first cook the stiff veggies first and then add pumpkin, brinjal later because they get easily mushy quickly.
- While grinding, Urad dal is optional. We can also use 2 tsp rice soaked in water and grind it with coconut and cumin seeds.
- The dal and ground coconut paste makes the kuzhambu thicker upon cooling, so adjust the consistency as needed.
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Recipe Card for Molagootal Recipe | Mixed Vegetable Molagootal Recipe:
Molagootal Recipe | Mixed Vegetable Molagootal
Molagootal is a classic Palakkad cusine recipe made using mixed vegetables, dal and coconut paste. This is one of the simple dish yet very tasty with good flavor from coconut and rich in vegetables.
Servings 4 people
Calories 122.8kcal
Equipment
- Pressure Cooker
- Heavy Bottomed Pan
Ingredients
- 2 cups Mixed Vegetables Vegetables of your choice - Carrot, White Pumpkin, Yellow Pumpkin, Raw Banana, Potato, Yam, Chayote, Green Peas, Drumstick
- ½ cup Toor Dal (Pigeon pea) 1 cup = 250 ml
- 1 pinch Turmeric Powder
- 1½ tsp Salt adjust to your taste
For Grinding
- 2 tsp Urad Dal
- ½ cup Grated Coconut
- 1 tsp Cumin Seeds
- 2 nos Red Chili
For Tempering
- 1 tsp Oil preferably coconut oil
- 1 tsp Mustard seeds
- 1 tsp Split Urad Dal
- 1 sprig Curry leaves
- 1 nos Red Chili
Instructions
Preparation
- Wash the vegetables, peel the skin and cut them into small cubes.
Cooking vegetables and Dal
- Take dal in a vessel. Add a pinch of turmeric and pressure cook for 3-4 whistles. The toor dal should be soft and mushy.
- Take out the dal and mash it thoroughly with a back of a ladle. Set this mashed dal aside.
- In a heavy bottomed sauce pan, add the chopped mixed vegetables. Add a pinch of turmeric along with 1 cup of water. Cook the veggies till they are tender.
Grinding the coconut masala
- Heat a teaspoon of oil in a pan. Add red chili, urad dal and fry till the urad dal becomes light brown color. Switch off the flame.
- Take the fried ingredients, coconut, cumin seeds to the mixer grinder. Add 2-3tbsp of water and grind this mixture to a fine paste. Add more water if rquired. Keep this mixture aside.
Start cooking Molagootal
- In a pan, heat coconut oil and add mustard seeds. Once they begin to splutter, add urad dal, red chili and curry leaves.
- Add the cooked vegetables and mix well. Once its started boiling add the cooked dal.
- Once the mixture starts to boil, finally add the ground coconut paste and mix well.
- Add salt to taste. Allow the mixture to boil and then simmer for 5 minutes.
Tempering
- Heat oil in a pan. Add mustard seeds and allow it to sputter. Then add split urad dal and fry the dal till it turns light brown color. Then add few curry leaves and switch off the flame.
- Add this tempering to the Molagootal.
- The tasty Molagootal is ready to serve with rice.
Nutrition
Serving: 1serving | Calories: 122.8kcal | Carbohydrates: 15.6g | Protein: 7.5g | Fat: 4.6g | Saturated Fat: 3.2g | Polyunsaturated Fat: 0.6g | Monounsaturated Fat: 0.4g | Sodium: 984mg | Potassium: 702mg | Fiber: 7.1g | Sugar: 1.1g
INSTRUCTIONS WITH STEP BY STEP PICTURES:
PREPARATION
- Wash the vegetables, peel the skin and cut them into small cubes.
COOKING VEGETABLES AND DAL
- Take dal in a vessel. Add a pinch of turmeric and pressure cook for 3-4 whistles. The toor dal should be soft and mushy.
- Take out the dal and mash it thoroughly with a back of a ladle. Set this mashed dal aside.
- In a heavy bottomed sauce pan, add the chopped mixed vegetables. Add a pinch of turmeric along with 1 cup of water. Cook the veggies till they are tender.
GRINDING THE COCONUT MASALA
- Heat a teaspoon of oil in a pan. Add red chili and urad dal. Fry till the urad dal turns light brown. Switch off the flame.
- Take the fried red chili, urad dal, coconut and cumin seeds o the mixer grinder. Add 2-3tbsp of water and grind this mixture to a fine paste. Add more water if rquired. Keep this mixture aside.
START COOKING MOLAGOOTAL
- Once the vegetables are cooked, add the cooked dal.
- Then when the mixture starts to boil, add the ground coconut paste and mix well. Add salt to taste. Allow the mixture to boil and then simmer for 5 minutes.
TEMPERING
- Heat oil in a pan. Add mustard seeds and allow it to sputter. Then add split urad dal and fry the dal till it turns light brown color. Then add few curry leaves and switch off the flame.
- Add this tempering to the Molagootal.
- The tasty Molagootal is ready to serve with rice.
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