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Main Course

Keerai-Spinach Molagoottal - Brahmin Special

Tuvar dal, urad dal, spinach and other spicy ingredients are mixed together.

Ingredientsfor 4 servings

2 cup Split pigeon pea Tuvar dal
1 tsp Turmeric powder
4 tsp Urad dal Ulundu parappu
4 nos Red chillies
1 tsp Cumin seeds (Jeerakam)
3 tsp Salt
2 Bunches Spinach (Cheera)
4 tsp Coconut oil
2 tsp Mustard seeds
1 cup Coconut — grated

Preparation

Step 1
For preparing keerai/spinach molagoottal - brahmin recipe, first wash tuvar dal and boil it with 3 cups of water in a pressure cooker, adding a pinch of turmeric powder.
Step 2
Fry urad dal and red chillies for few minutes in coconut oil. Add jeerakam and grated coconut to this and fry for a few minutes in low heat. Grind to a fine mixture by adding some water. Set aside.
Step 3
Boil spinach in water by adding turmeric powder to the water. After cooling, grind the boiled spinach.
Step 4
Add boiled toovar dal(step 1) to the ground spinach and cook for few minutes.
Step 5
Add the mixture of the second step and cook for a few minutes and add salt.
Step 6
Fry mustard seeds and urad dal in coconut oil and add to the cooked dish.
Step 7
Keerai/spinach molagoottal - brahmin recipe, a As well as nutritious dish, is ready.

Tip

Fresh curry leaves make a genuine difference. Dried curry leaves are a poor substitute — if you cannot get fresh ones, increase the quantity and fry them longer.

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Main Course

Keerai-Spinach Molagoottal - Brahmin Special

Tuvar dal, urad dal, spinach and other spicy ingredients are mixed together.

Ingredientsfor 4 servings

2 cup Split pigeon pea Tuvar dal
1 tsp Turmeric powder
4 tsp Urad dal Ulundu parappu
4 nos Red chillies
1 tsp Cumin seeds (Jeerakam)
3 tsp Salt
2 Bunches Spinach (Cheera)
4 tsp Coconut oil
2 tsp Mustard seeds
1 cup Coconut — grated

Preparation

Step 1
For preparing keerai/spinach molagoottal - brahmin recipe, first wash tuvar dal and boil it with 3 cups of water in a pressure cooker, adding a pinch of turmeric powder.
Step 2
Fry urad dal and red chillies for few minutes in coconut oil. Add jeerakam and grated coconut to this and fry for a few minutes in low heat. Grind to a fine mixture by adding some water. Set aside.
Step 3
Boil spinach in water by adding turmeric powder to the water. After cooling, grind the boiled spinach.
Step 4
Add boiled toovar dal(step 1) to the ground spinach and cook for few minutes.
Step 5
Add the mixture of the second step and cook for a few minutes and add salt.
Step 6
Fry mustard seeds and urad dal in coconut oil and add to the cooked dish.
Step 7
Keerai/spinach molagoottal - brahmin recipe, a As well as nutritious dish, is ready.

Tip

Fresh curry leaves make a genuine difference. Dried curry leaves are a poor substitute — if you cannot get fresh ones, increase the quantity and fry them longer.