Keerai Molagootal Recipe

Keerai Molagootal Recipe, Keerai Molagootal, Spinach Molagootal Recipe. Easy and traditional recipe for South Indian Keerai molagootal / Keerai Kootu. Recipe for spinach and lentil stew. Vegan and gluten free recipe. Usually served with rice.

I had this dish for the first time during my college days from a friends lunch box. It was during my post graduation and my class mate Krishnan offered me a bite from his lunch box. It looked like spinach rice. It was nutty, coconut-ty, comforting bite. I asked him what it was and he told me it was Molagootal. That was the first time I heard that word. I loved that dish. I kind of finished half of his lunch box that day. It was a fantastic meal. Simple, comforting everyday meal. He took me to his home that day evening and I thanked his mother for the Molagootal. I got the recipe too. Here is the recipe for Krishnan’s Molagootal.

Here is the video of how to make keerai molagootal at home.

Click the link below to find the recipes on the site that uses the main ingredient as Spinach and lentils. Spinach Recipes / Greens Recipes Toor Dal Recipes

Here are some of the equipment, utensils and gadgets that will be useful for making this recipe. Click the link to buy them online. Stainless Steel Pressure Cooker Triply Stainless Steel Kadai Tri-ply Stainless Steel Frying Pan Pro Mixer Grinder 1000 Watt Pyrex mixing bowls set Swiss Classic KITCHEN KNIFE Prep Cutting Board

Here is the step by step pics / procedure for how to make keerai molagootal at home. Boil about 2 cups of spinach in 1 cup of water for 2-3 minutes in medium flame. Remove off heat. No need to cook the greens for long. Just cook until wilted. That’s enough. Grind the cooked spinach to a coarse puree. Set aside. Note: Save the spinach water / the cooking liquid. We shall use that later.

Boil half a cup of toor-dal with 2 cups of water and a little turmeric powder in a pressure cooker for 7-8 minutes or 4 whistles. Remove off heat. Let the pressure release naturally from the cooker. Slightly mash the lentils. Set aside.

Take a pan / kadai and heat 2 teaspoons of coconut oil in it. Add in the whole white urad dal, cumin seeds and black pepper. Roast in a very low flame until the urad dal is nice and brown. Getting the urad dal nice and brown is the key. It should smell nutty when the dal turns brown. Add in half a cup of shredded coconut. Briefly saute everything to combine. Remove off heat. Add enough water (use the saved spinach cooking water / liquid) to the mixture and grind to a smooth paste. Set aside.

The Final Tempering of the keerai molagootal: Take a deep pan and add a teaspoon of coconut oil. When the oil is hot, add in the mustard seeds, curry leaves, asafoetida and the turmeric. Let the mustard seeds crackle. Add in the spinach paste, coconut mixture paste and the cooked toor dal. Add in the salt. Let it simmer for 3-4 minutes on a low flame. Remove off heat.

Serve hot with rice.

Prep Ingredients for keerai molagootal

• 2 Cups Spinach
• 1/2 cup Toor dal
• 1/4 teaspoon turmeric powder

For the coconut mixture for keerai molagootal

• 2 teaspoon Coconut Oil
• 2 tablespoon Urad dal
• 1 teaspoon Cumin seeds
• 2 teaspoon Peppercorn
• 1/2 cup fresh shredded Coconut

For the tempering

• 1 teaspoon Coconut Oil
• 1/4 teaspoon Mustard seeds
• 1/2 teaspoon Turmeric powder
• 1/4 teaspoon Asafoetida
• 1 sprig Curry leaves
• 1 teaspoon Salt

Here is how to make keerai molagootal

1. Boil about 2 cups of spinach in 1 cup of water for 2-3 minutes in medium flame. Remove off heat. Grind the cooked spinach to a coarse paste. Set aside.
2. Boil half a cup of toor-dal with 2 cups of water in a pressure cooker for 10 minutes or 4 whistles. Remove off heat. Let the pressure release naturally from the cooker. Mash the lentils. Set aside.
3. Take a pan / kadai and heat 2 teaspoons of oil in it. Add in the urad dal, cumin seeds and pepper. Saute in very low flame until the urad dal is nice and brown. Getting the urad dal nice and brown is the key. It should smell nutty when the dal turns brown. Add in half a cup of shredded coconut. Briefly saute everything to combine. Remove off heat. Add enough water to the mixture and grind to a smooth paste. Set aside.
4. The Final Tempering: Take a deep pan and add a teaspoon of oil. When the oil is hot, add in the mustard seeds, curry leaves, asafoetida and the turmeric. Let the mustard seeds splutter.
5. Add in the spinach paste, coconut mixture paste and the cooked toor dal. Add in the salt. Let it simmer for 3-4 minutes. Remove off heat.

• Author: Kannamma - Suguna Vinodh
• Prep Time: 15 mins
• Cook Time: 15 mins
• Category: Dal / Lentil recipes
• Cuisine: South Indian

Prep Ingredients for keerai molagootal

• 2 Cups Spinach
• 1/2 cup Toor dal
• 1/4 teaspoon turmeric powder

For the coconut mixture for keerai molagootal

• 2 teaspoon Coconut Oil
• 2 tablespoon Urad dal
• 1 teaspoon Cumin seeds
• 2 teaspoon Peppercorn
• 1/2 cup fresh shredded Coconut

For the tempering

• 1 teaspoon Coconut Oil
• 1/4 teaspoon Mustard seeds
• 1/2 teaspoon Turmeric powder
• 1/4 teaspoon Asafoetida
• 1 sprig Curry leaves
• 1 teaspoon Salt

Here is how to make keerai molagootal

1. Boil about 2 cups of spinach in 1 cup of water for 2-3 minutes in medium flame. Remove off heat. Grind the cooked spinach to a coarse paste. Set aside.
2. Boil half a cup of toor-dal with 2 cups of water in a pressure cooker for 10 minutes or 4 whistles. Remove off heat. Let the pressure release naturally from the cooker. Mash the lentils. Set aside.
3. Take a pan / kadai and heat 2 teaspoons of oil in it. Add in the urad dal, cumin seeds and pepper. Saute in very low flame until the urad dal is nice and brown. Getting the urad dal nice and brown is the key. It should smell nutty when the dal turns brown. Add in half a cup of shredded coconut. Briefly saute everything to combine. Remove off heat. Add enough water to the mixture and grind to a smooth paste. Set aside.
4. The Final Tempering: Take a deep pan and add a teaspoon of oil. When the oil is hot, add in the mustard seeds, curry leaves, asafoetida and the turmeric. Let the mustard seeds splutter.
5. Add in the spinach paste, coconut mixture paste and the cooked toor dal. Add in the salt. Let it simmer for 3-4 minutes. Remove off heat.

• Author: Kannamma - Suguna Vinodh
• Prep Time: 15 mins
• Cook Time: 15 mins
• Category: Dal / Lentil recipes
• Cuisine: South Indian

Find it online : https://www.kannammacooks.com/keerai-molagootal-keerai-kootu/

Vendakkai Poriyal – Bhindi Fry.

South Indian style Vendakkai Poriyal – Bhindi Fry recipe. Ladies finger / Okra roasted until brown. Dry preparation. Served for lunch. With step by step pictures.

This is an everyday stir-fry. Vendakkai Poriyal is a great side dish for lunch. Ladies finger / Okra done the right way can be delicious. This is a simple South Indian preparation where the Vendakkai is roasted with onions on a low flame until its brown, nutty and caramelized. Here is how to do it.

Wash and clean the Vendakkai / Ladies finger. Cut off the corners and chop into small pieces. Set aside.

Heat oil in a pan until its hot. Add in the urad dal, mustard seeds and the curry leaves. Wait for the mustrad seeds to splutter and the dal to turn slightly brown. Add in the chopped onions and saute the onions in medium flame till the onions are soft and translucent. It will take about 2-3 minutes.

Add in the Vendakkai / Ladies finger. Add in the salt, turmeric and sambar powder. To know more about sambar powder visit here. Reduce the flame to low. Sauteing in low flame will avoid the mixture from scorching on the bottom of the pan. Saute once in a while every 3-4 minutes and let the mixture cook for 15-20 minutes until the onions and ladies finger are nicely roasted and they are completely dry.

Remove from heat. Serve hot with rice.

• 250 grams Vendakkai / Ladies Finger
• 2 tablespoon Oil
• 1 teaspoon Urad dal
• 1/2 teaspoon Mustard seeds
• 1 sprig Curry leaves
• 2 medium sized Onions
• 1 teaspoon Salt
• 1 teaspoon Turmeric powder
• 1 teaspoon Sambar Powder

1. Wash and clean the Vendakkai / Ladies finger. Cut off the corners and chop into small pieces. Set aside.
2. Heat oil in a pan until its hot. Add in the urad dal, mustard seeds and the curry leaves. Wait for the mustrad seeds to splutter and the dal to turn slightly brown. Add in the chopped onions and saute the onions in medium flame till the onions are soft and translucent. It will take about 2-3 minutes.
3. Add in the Vendakkai / Ladies finger. Add in the salt, turmeric and sambar powder. To know more about sambar powder visit here. Reduce the flame to low. Sauteing in low flame will avoid the mixture from scorching on the bottom of the pan. Saute once in a while every 3-4 minutes and let the mixture cook for 15-20 minutes until the onions and ladies finger are nicely roasted and they are completely dry.
4. Remove from heat. Serve hot with rice.

• Author: Kannamma - Suguna Vinodh
• Prep Time: 5 mins
• Cook Time: 25 mins
• Category: Stir-fry
• Cuisine: South Indian