Talk of a Palakkad Iyer’s house and you will be served Molagootal with steamed rice at meal times.
VEGETABLE MOLAGOOTAL
One of the easiest VEGAN Meal to cook is Molagootal { still sumptuous }, and you will leave your family finger licking. Molagootal is often served with a lot of side dishes like
Thenga Podi { spiced coconut powder },
Lemon Pickle, Chips
Vendakkai Thaiyr Pachadi ( Okra Pachadi )
Together they make lunch times really special and sumptuous.
This mixed vegetable curry is authentic and really simple to make but you just need to be careful with the choice of vegetables that goes in it. White Pumpkin, Chayote, Yellow Pumpkin, Carrots, Yam, Potato, Green peas, Drumsticks are some of the vegetables that can be used for making this comforting curry.
Yeah, And since we are talking about authenticity of Palakkad Cuisine, garnish has just got to have Curry Leaves, Mustard Seeds, Urad Dal ( black gram dal ) & red chillies. You may choose to leave them out, if some of them or all of them are not available but I will just not recommend using alternative herbs like coriander leaves, mint leaves etc just to spruce up some color element.
TIPS & SUGGESTIONS TO MAKE AUTHENTIC MOLAGOOTAL
VEGETABLES – Choose your vegetables carefully as the combination of vegetables makes this molagootal special.
DO NOT USE DESICCATED COCONUT– Our traditional cuisine always calls for fresh coconut { as it has always been abundantly available } and the flavors are just so good.
DO NOT USE CORIANDER LEAVES or Mint leaves in this recipe. The authentic molagootal calls only for curry leaves.
YOU WILL ALSO LOVE THESE RECIPES FROM PALAKKAD CUISINE
Kerala style Instant Mango Pickle
HAVE YOU MADE MY VEGETABLE MOLAGOOTAL ?
Post a photo on my Facebook page, share it on Instagram, or save it to Pinterest with the tag #sandhyaskitchen. I would love to see your pictures of this comforting meal.
PRESSURE COOKER MOLAGOOTAL RECIPE
Ingredients
- 2 Cups Cubed Mixed Vegetables Carrots, Chayote, Peas, Potato
- 6 2" Drumsticks pieces
- 1/2 Cup Tur Dal/ Tuvar Dal/ Split Pigeon Pea
- 1 Tsp Turmeric Powder
- Salt to taste
To Grind
- 1/4 th Cup Fresh Grated Coconut
- 1 Tsp Cumin Seeds
- 1 Dried Red Chilly Optional
Garnish/ Seasoning
- 2 Tsp Coconut Oil
- 1 Tsp Mustard Seeds
- 1 Tsp Split Ural Dal
- 1 Dried Red Chilly
- 10- 12 Curry Leaves
Instructions
- In a Pressure Cooker Pan, add the cubed vegetables, drum sticks, washed Tur Dal, Turmeric Powder and enough water to cover. Close and pressure cook for 15 minutes. Allow the steam to release and set it aside.
- In the mean while, grind coconut, cumin seeds and red chilly with 2-3 tsp of water until you achieve a smooth paste. If required add a little more water while blending.
- Add the ground coconut mixture to the pressure cooked vegetable/ dal mixture in the pressure cooker. Allow them to boil and then simmer for 5 minutes. Add salt to taste.
- In a small frying pan, heat coconut oil and add mustard seeds, dal, red chilly. Once they begin to splutter, add curry leaves. Turn off the flame and add the seasoning to the pressure cooker Molagootal.
- Serve them hot with Steamed rice, Puli Inji.
What is the difference between kootu and mulaguttal ?