Jan 25, 2008

Kootu - Cabbage Molagootal

This is a very common dish of Kerala Iyers. Its easy to make and yummy to eat. This is a non-spicy gravy, so everybody can eat including kids. Molagootal can be made with spinach(keerai molagootal), Winter Melon (Elavan molagootal), Pumpkin (mathan molagootal), Cabbage (kosu molagootal), Suran (chena molagootal), Banana stem (vaazhathandu molagootal) etc.. Even mixed vegetable molagootal can also be a choice. Today I am going write about cabbage molagootal. The main ingredients are as follows:
  1. Cabbage - 1 cup(washed and chopped finely)
  2. Toor dal - 1/2 cup
  3. Moong dal - 1/4 cup
  4. Fresh coconut - 3 tbsp
  5. cumin seeds - 1/2 tsp
  6. Red chillies - 2
  7. Salt to taste
For Seasoning:
  1. oil - 1 tsp (some people use coconut oil - can use whichever you want)
  2. mustard seeds - 1/4 tsp
  3. urid dal - 1/2 tsp
  4. curry leaves - 10 leaves
  5. asafoetida - a pinch
Take a small pan and pour a drop of oil, add coconut+cumin seeds+red chillies to it and fry it for less than a minute. Grind it and make it a paste. Keep it aside. Pressure cook both toor dal and moong dal. Keep it aside.

In a big pan, cook the cabbage (or any vegetable) with turmeric powder for 6 to 8 minutes. Now add the coconut paste, salt and the mixture of toor dal and moon dal and let it boil till it comes to pouring consistency. In a small pan, heat the remaining oil, add mustard seeds, when they splutter add urid dal curry leaves and asafoetida and pour it in molagootal. Now molagootal is ready to serve.

This Molagootal can be used as side dish for chapathi, poori, dosai (I use this as a side dish for adai:-) also). Many people only use Toor dal in molagootal. I once tried using both Toor dal and Moong dal and I liked the taste. Try this and lemme know your comments
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