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Molagootal(South Indian Vegetable Curry)

Molagootal(South Indian Vegetable Curry)

This is an authentic South Indian Lunch favorite which has gone international as well.Pronounced (Mola-goo-tal)I remember my childhood days when all cooking was done by my Grandma and this was made nearly twice a week.I love this with curd and rice.

Molagootal is typically a simple household dish which is made for lunch aand includes all vegetables possible but not put on the menu in feasts and on special occasions.The British converted this into a soup which they call Mulligatawny which is made exactly the same way with vegetables,lentils and occasionally meat which is not found in the Iyer version!

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Preparation Time – 1 hour

Makes – 4 servings

INGREDIENTS

1/2 cup Tur Dal/Arhar Dal – soaked in water for 15 minutes

1/2 cup water

2 cups mixed vegetables(You can include Potato,Doodhi/Lauki,White Pumpkin,Drumsticks(Saijan),Peas,Cabbage,Cauliflower and Yam)

Salt to taste

2 tbsp coconut oil(optional)/use refined oil

1/4 cup grated fresh coconut/1/4 cup desiccated coconut moistened with warm water

2 tbsp White Urad Dal

2 tsp Mustard Seeds(rai)

2 dried red chilies

1 tsp Turmeric Powder(Haldi)

1 tsp Cumin Seeds(jeera)

4-5 curry leaves(optional)

METHOD

Chop or dice all vegetables and put them in a pot.Add water just enough to cover them and add salt and Turmeric Powder.Boil them till the vegetables are fork tender.Keep aside.

Boil the Tur Dal till very soft and it mashes easily with the back of a ladle.Add the mashed dal to the boiled vegetables and return to the stove for the dal to amalgamate with the vegetables.

Add the coconut to a blender.Heat 1 tbsp oil and fry 1 tbsp Urad Dal and 1 dried red chili till the dal is pink in color.Add this to the coconut.Add the 1 tsp Cumin Seeds and blend to a very fine paste.

Add the coconut paste to the boiled dal and vegetables and continue to cook till the flavor of the coconut seeps into the vegetables.

For a final tempering,heat the remaining 1 tbsp oil.Add the mustard seeds,the dried red chili and curry leaves.Fry till the mustard seeds pop.Pour the tempering over the Molagootal and take it off heat.Let it stand for 15 minutes for the flavors to blend together.

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Serve with any Pachadi and plain boiled rice.

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Molagootal served with Cucumber Pachadi and Plain Rice



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