Monday, September 29, 2014

Keerai Molagootal Recipe/Palakkad special

                                                            I have been making Keerai on Sundays when the kids are at home,otherwise they don't get  to eat greens other than palak(palak paneer or corn and palak) which i make for chapathis.Usually i make keerai masiyal or keerai kootu or morkeerai this time i thought i will try this keerai molagootal which is a palakkad recipe.My husband is fond of palakkad food since he grew up in Bombay and he had lot of Palakkad friends.This keerai Molagootal can be the main dish or gravy goes along with rice as well as chapathis if you don't mind the south Indian flavour.

You will Need

  • One bunch of Mulai Keerai
  • 1/4 cup cooked Tur dhal
  • Salt to taste
  • One tsp Cumin seeds
  • One tbs Coconut
  • A pinch of Turmeric powder

To Roast and grind

  • One tsp Urad dhal
  • 3-4 Red chillies
To Temper
  • One tsp Oil
  • 1/2 tsp Mustard seeds
  • 1/2 tsp Urad dal
How to
1.Wash(atleast 6-7 times) and chop the keerai.Boil the tur dhal with a pinch of turmeric powder and keep aside.
 2.Boil the Keerai in water with salt and allow it to cool.
 3.In a small pan heat half a tsp oil and roast urad dhal and red chillies until the dhal turns golden brown.Allow it to cool.
 4.Grind the roasted urad dhal,red chillies with coconut and cumin seeds.Do not roast cumin seeds and coconut.
 5.Grind it in to a paste adding water.
 6.Puree the spinach once it cools down.I only make it as a coarse puree not very smooth.
 7.Transfer the keerai it in to sauce pan and heat it.Add boiled tur dhal and heat further.Add some salt if required.

 8.Pour the ground paste in to the keerai and heat.
  9.Heat one tsp oil in a small pan crackle mustard seeds and fry urad dhal till golden brown.
 10.Pour over the keerai and switch off the stove.

Enjoy as an accompaniment for rice dosa or chapathis!

  • You can use palak,mulai keerai,arai keerai or few more varieties of greens for this recipe.
  • Keerai is very rich in Iron so include them in your menu few times a week.

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