Oct 2, 2008

Drumstick Molagootal

Molagootal is a very comforting dish for me. Molagootal rice with paruppu thogayal is my mom's favorite. After her death, I stopped eating this molagootal and thogayal. Today, after a very long time, I made this thogayal along with drumstick molagootal.

  1. Drumstick - 10 pieces (1 1/2 " piece)
  2. Toor dhall - 2 tbsp
  3. Moong dhall - 1/4 cup
  4. Coconut - 1 tsp
  5. Cumin seeds - 1/2 tsp
  6. Rice - 1 tsp
  7. Green chillies - 2 (acc to taste
  8. turmeric powder - 1/2 tsp
  9. Salt to taste
For Garnishing:-
  1. Oil - 2 tsp
  2. Mustard seeds - 1/2 tsp
  3. Urad dhall - 1/2 tsp
  4. Asafoetida powder - a pinch
  5. Curry leaves - few

Pressure cook moong dhall and toor dhall adding a pinch of turmeric powder and keep it aside. In the mean time, grind coconut, green chillies, rice and cumin seeds into a fine paste. Keep it aside. Take a pan, add drumstick, add required amount of water, turmeric powder and salt and let the drumstick cook. When it is 3/4th cooked, add the grounded paste, a little water and let it cook for another 3 mts. Now add the cooked dhall to it and let it cook for another 5 mts. Add water to adjust the consistency. Take a small pan, pre heat oil, splutter mustard seeds, fry urad dhall, asafoetida powder and curry leaves to golden brown and pour it on top of molagootal.

This molagootal recipe goes to CMT-Dhall/kadi/sambar/rasam, hosting by Priya, event by Jagruti
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