Keerai Molagootal - A Family Classic and our all time favourite

(A Spinach stew, blended in Coconut , lentils and spices )

It is funny how mother nature reminds us the law of Karma .. sometimes through very trivial things.

I have been very unfair and shown extreme emotions towards this dish. There were days when I threw tantrums and drove my amma crazy when she lovingly packed my lunch with Keerai Molagootal sadam. Well a day came when I had to eat it EVERY SINGLE DAY without uttering a word . Oh , what else a newly wed Bahu ( Daughter in law ) could do other than to impress her MIL . Not only did I have to embrace the hard fact that my MIL could come up with molagootal from any vegetable under the sun but also to pleasingly sing praises for it ! :)

After an interesting welcome to the world of molagootal, I started to love this classic dish and is now often made at my home. Believe me this is such a tasty , versatile 3 step dish , you wouldn't want to miss it for the world ! This is one of those authentic delicacies which is an often occurance in Indian homes but hardly finds its way to any fancy resturant.

When Indira from Mahanandi announced JFI-WBB Event: Green Leafy Vegetables , I couldn't think of better way to pay tribute to Molagootal. Folks , presenting to you my family treasure and a wonderful recipe which NOW is close to my heart - Keerai (Spinach) Molakootal which is actually combination of two words Molagu (Spices)+ Kootu (Stew). This is NOT made very spicy . The idea is to have a fiery side dish . It is always presentated with its better half - Thogayal ( Chamanthi ) or chutney. :)
************
Recipe:

Ingredients:

Spinach - 2 bunches

Coconut - 3/4 cup

Cumin Seeds - 2 teaspoons

Red Chillies - 3 ( 2 for grinding and 1 for seasoning )

Urad Dal - 2 teaspoons

Toor Dal - 1 Cup

Salt and Turmeric Powder to taste

Method

Step 1:
Pressure cook 1 cup of Toor Dal.

Step 2

While step 1 is in progress :
Wash and finely chop the spinach .
Add salt and turmeric powder
Add little water ( just a sprinkle ) and steam cook it till the greens get tender. ( You can also boil it. ) Mash the Keerai and keep aside. Alternatively , you can pulse it in the mixer . ( Do not make it to a smooth paste . Just a coarse grind will do.

Step 3:
Last but not the least !
Fry 1 teaspoon of Urad dal and red chillies.
Grind 3/4 cup of coconut , 2 teaspoon of cumin seeds along with the fried urad dal and chillies

And for the grand finale...

Mix the ground paste and the cooked dal with the greens. Boil for a minute just to blend the flavours. Finally a simple seasoning - Fry a teaspoon of mustard seeds , couple of red chillies and curry leaves . Add it to the bowl full of steaming goodness.

****************
Enjoy it with steamed rice and a spicy pickle or chutney . Crispy Pappadums also add wonders !

Note:
This can be prepared with any vegetable.
My MIL also sometimes uses moong dal instead of Toor dal and boy , it adds a special taste.
Molagootal needs to have a consistency thicker than sambhar . Add water only if it is required.
This is very special and unique in a way , that it belongs to both Tamil cusine and Kerala Cusine (mostly done by Kerala Iyers and Palakkad Vasis).

Easy to make , quick and versatile dish that satisfies your taste buds ! Enjoy....