Keerai Molagootal/Spinach coconut Gravy

Tags

Keerai Molagootal, Molagootal recipe, Palakkad style molagootal recipe, Spinach coconut gravy, Spinach Gravy, Spinach Indian style gravy

This recipe was introduced by my friend, she said you must definitely try it. I absolutely loved this recipe. When I found it the first time I felt it was a very lengthy process. But I could make it within half hour. This has the goodness of both spinach and coconut along with dal. Do give it a try. This is adapted from Palakkad Chamayal blog.

Ingredients:

Spinach : 2 cups packed

Toor Dal : 4 tablespoons

Grated coconut : 3/4 cup

Urad dal : 1 teaspoon

Red Chili :1

Cumin seeds : 1 teaspoons

Mustard Seeds : 1 teaspoon

Oil : 1 teaspoon

Salt : 3/4 teaspoon

Asafoetida : a generous pinch

Method:

• Pressure cook toor dal for 4 to 5 whistles and leave it for the pressure to subside.
• Clean spinach and roughly chop. Boil the spinach leaves with very little water for 3 to 4 mins in high. Allow it to cool.
• Next in a blender make it a fine paste. Set aside.
• Heat oil in a pan, when hot add cumin seeds, red chili and urad dal. When urad dal turns little brownish, stop and cool down.
• Now add the above with coconut and grind to a fine paste.
• Now open the pressure cooker and mash the cooked dal well. Add the coconut paste with urad dal.  Boil for few mins, add salt and mix well.
• Now add spinach and boil for just 2 mins and stop.(do not over boil)
• Heat another teaspoon of oil and add mustard seeds, asafoetida. When they splutter, stop and mix with the above.

Tasty molagootal is ready, serve with either rice or roti.

Spinach Lentil Gravy

Tags

Spinach Gravy, Spinach Lentil Gravy

As usual we had got a big packet of spinach 3 Lbs for just 4$, it was very fresh and nice. Great deal so I couldn’t stop myself from buying the pack. I would always do the Andhra style dish with this. Now I tried a little different one. Here it is…

Ingredients:

Spinach : 4 cups, chopped finely

Lentil/Toor Dal : 1/2 cup

Garlic : 6 pods

Red Onion : 1/2 finely chopped

Gree Chili : 1

Turmeric powder : 1/4 teaspoon (optional)

Salt : 1 teaspoon

To season:

Oil : 1 table spoon

Red Peppers : 2

Mustard seeds : 1/2 teaspoon (optional)

Urad dal : 1/2 teaspoon (optional)

Cumin seeds : 1/2 teaspoon

Asafoetida : a pinch (optional)

Method:

Wash the lentils and keep it aside. Clean the spinach. Mix both in a pan, for 1/2 cup of lentil and 4 cups of spinach I used 3 cups of water. Add turmeric powder optional. Add the green chili. Let it boil, if needed add more water. Lentil must turn very soft and tender, at this time spinach would also blend well. I used pressure cooker, so I cooked till 6 whistles. Let it cool for around 1/2 an hour.

Once it cools, add salt to it. Put it in a blender and grind it to a fine paste. Now heat oil in a pan. Add mustard seeds, urad dal, cumin seeds, red peppers and asafoetida. Let it crackle. Finely chop the garlic. Now add the onions and garlic. Let them turn translucent. Now add the paste to this. Let it boil for 2 to 3 minutes. Serve it hot with rice. It tastes awesome and digests very fast.