Keerai (Spinach) Molagutal
This is second on the list of fav. food for me. My amma is obsessed with making leafy greens atleast twice a week and so we used to get to eat this once a week and the other time it was thota-kura or some other leafy greens that the sabjiwali would get.
This dish a total palghat iyer dish and i am not aware if proper tamilians (u know what i mean) or keralites make this...if i am wrong about this..feel free to correct me...make me eat crow in public :(
My fav. way of eating this is lots of molagutal with some curd and avvakai- cut in mini bits stirred in it..but i have some peculiar eating habits...normally at my home it is eaten with rice and a curry...like potato fry or even curd-pachhadi (not the andhra style..somewhat like raita with coconut ground in it)
Here is the recipe:
Toor Dal - 1 cup
Spinach - 1 packet or 4-6 bunches.... i use baby spinach....much tastier
Red Chilly whole - 3
Jeera - 1 tsp
Coconut - 1/2 cup
Urad dal - 2 tsp.
Turmeric powder - 1/2 tsp.
Salt - to taste
Jaggery - a small pc....optional
Oil - 1 tsp.
Oil - 1 tsp.
Mustard seeds - 1 tsp.
1. Pressure cook the dal and keep aside.
2. Chop the spinach finely and cook it in a kadai with some salt and turmeric powder.
3. Mash the spinach well in the kadai...(u can also puree this in a blender if you like a smooth texture)
4. Fry the red chilly and urad dal in a tsp. of oil and then blend it with jeera and coconut to a smooth paste.(do not fry the jeera)
5. Add the above ground mixture to the dal and mix them well and add to the mashed/pureed spinach.
6. Keep the molagutal in medium-high heat and allow it to boil for 5 minute..u can now add the haggery if you want.
7. Do tadka with rai using a tsp. of oil.
1. If you are planning to puree it..do not bother chopping it finely...just cut in huge chunks and let it cook down in the kadai...if you are planning to just mash it..chopping it finely makes the mashing easier....
This is off to Linda who blogs at
Out of the garden and who is hosting JFI - Toor dal