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How To make Cabbage Potatoes & Peas Molagootal
1/2 c Mung dal
1/2 sm Cabbage; chopped fine
1 lg Baking potato, diced
1 bn Frozen peas
1 ts Sambar powder
Turmeric; to taste Salt; to taste Shredded dry coconut -soaked in a little water Mustard; (seasoning) Urad dal; (seasoning) Dry red chilli; (seasoning) Curry leaves; (seasoning) Oil; (seasoning) Set dal to cook in about 2 cups water and a touch turmeric. When dal is three-quarters done add shredded cabbage, potatoes and a little more water if needed on top of the dal. Add sambar powder and salt. Cover with a lid and let it simmer away another 10 to 15 minutes. Veggies should be done but still holding their shape. Stir in wet coconut. Remove from heat. Top with seasoning as explained in previous recipes. If more particular, grind fresh coconut with roasted red chilli and roasted urad dal paste in lieu of the desiccated coconut. Variations: You can do a keerai (spinach) kootan with a little modification. Add fresh coconut ground with roasted red chillies, urad dal and a little cumin. Also you can cook toovar dal separately or throw veggies + dal in a cooker for a few minutes, if you like. This tends to overcook veggies but can be done fast. U15297@uicvm.bitnet (Shyamala Parameswaran)
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HOW TO PREPARE CABBAGE, POTATOES AND PEAS MOLAGOOTAL
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Molagootal | Mixed vegetables and lentils in a coconut base gravy | Palakkad Molagootal
Palakkad dishes have the fortune of getting the best of both Kerala and Tamil Nadu cuisines. This molagootal is one such amalgamation. This dish is quite traditional. Some variants use black pepper. In this recipe I have not used. Mixed vegetables and lentil is cooked and is simmered in a coconut-cumin base. This is commonly paired with spicy and tangy sides like vathakuzhambu or thogayal and rasam.
Ingredients:
To grind :
Coconut: 1/4 cup
cumin seeds : 1 tsp
Dried red chilli : 1
To pressure cook:
Mixed vegetables: 2 cups
Toor dal : 1/2 cup
Turmeric powder : 1/2 tsp
Salt
To temper :
Coconut oil : 1 tbsp
Mustard seed : 1tsp
Urad dal : 1 tsp
Curry leaves
Molagootal - Kuttu
Squash cooked in mung dal. Delicious wholesome recipe. Details for molagootal recipe is at
4 cups of chopped chayote squash( also called chow chow) or use any squash or a combination of squashes
1/2 cup mung dal
1/2 teaspoon of turmeric powder
1/4 teaspoon red chili powder
1/2 teaspoon of salt
1/2 cup of grated fresh coconut can be substituted with dry coconut
2 cups or enough water for preparation
Seasoning:
2 tablespoon of oil
3 teaspoon of urad dal
2 teaspoon of cumin seeds
1/2 teaspoon of mustard seeds
dry red chili or to taste
Heat a pan with 1 1/2 cups of water. Wash and add mung dal to it and cook for 10 minutes.
While the dal is cooking wash the chayote thoroughly and cut it to small pieces.
After 10 minutes add the cut vegetable to the dal and cook for 10 minutes after which add turmeric powder, chili powder, salt, coconut and water if necessary and cook for 5 minutes. Check the vegetable if it is cooked turn the heat off and get the seasoning ready.
Seasoning:
In a separate pot heat oil, when it is hot add urad dal, cumin seeds mustard seeds and red chili. When the mustard seeds crack add it to the dish. Serve with rice or chapati.
Serves 4.
All kinds of squash's go well for this recipe.
Serve with rice or chapati.
Recipe 135: Poricha kootu and Vazhakai Podimas
A traditional south indian dhal recipedry plantain subzi and prepared by Mrs. Yogambal Sundar
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Cabbage Poricha Kuzhambu
What can you do with Cabbage. Well the question is what can you not...
This is a special gravy dish from deep southern India and goes very well with a lot of things. The ingredients and preparation are very simple with minimal efforts to make an awesome dish
Goes very well with rice and some spicy potato roast...
Ingredients
Medium Size Cabbage - 1 - roughly chopped
Turmeric / Manjal / Haldi - 1/2 or 1 tsp
Salt - 1 1/2 tsp or to taste
Asafetida or hing or perungayam - pinch
Curry leaves - 3 twigs
Boil the cabbage with turmeric, salt, asafetida and some curry leaves in a pot.
Make the flavor while it is boiling
For the flavor
Kadalai Paruppu or Bengal Gram or Channa dal - 1 TBS
Coriander seeds - 1 TBSP
Red chili - 3 or 4 - to taste if you want spicy
Fresh grated Coconut - 1 cup
For the body - 1 cup of pressure cooked toor dal (split pigeon peas or red lentils)
Roast the above with 1 tbsp of oil in a small pan. Please roast the dal first and then the coriander seeds and then the chili. Once the dal is golden brown, take out of heat and add the coconut. Do not add the coconut with the other ingredients as it will get burnt and will spoil the taste of the dish.
Grind them all to a fine paste with some water or mashed (pressure cooked) toor dal.
Once the cabbage is cooked, mash them up well with a hand blender to make into a nice homogenous mixture. Bring the whole thing to a boil on medium to low heat and add the pressure cooked toor dal and the flavor and mix them all up well.
Bring the mixture to a boil in medium heat and tadka with mustard, Urad and curry leaves and enjoy
Cabbage Molagootal | Cabbage cooked with dal and coconut Gravy
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