How To make Cabbage Potatoes & Peas Molagootal

Keerai Molagootal | Spinach with Lentils | The Edible Expedition

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Music is Locally Sourced by Jason Farnham. Two templates in the video were made by Gabrielle Marie

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Molagootal Recipe | Mixed Vegetable Molagootal | How to Make Traditional Palakkad Style Molagootal

MOLAGOOTAL RECIPE / PALAKKAD MOLAGOOTAL RECIPE / MOLAGOOTAL PALAKKAD IYER RECIPE / PALAKKAD STYLE MIX VEG GRAVY / KOOTU RECIPE / KOOTU RECIPE KERALA STYLE / KOOTU RECIPE TAMIL STYLE / VEGETABLE KOOTU - MOLAGOOTAL PALAKKAD CHAMAYAL
(Recipe No. 102 )

How to Make Palakkad Style Molagootal | Molagootal Seivathu Eppadi

Molagootal is a a classic dish cooked in almost any Palakkad Iyer homes. It's a comfort food which has loads of vegetables, coconut and dal. It's very low on spice levels and hence can be consumed by even kids too. And hence,  taste would be little bland, so it is usually served along with puli inji, lime pickle etc. Basically,  an accompaniment which is particularly sour in taste makes a great combination with molagootal. There are versions of Molagootal prepared with Keerai (Spinach) called as Keerai Molagootal Recipe / Keerai Molagootal in Tamil, which will be similar to the Keerai Kootu in Tamil Nadu and snake guord kootu recipe / pudalangai kootu in Tamil.

Molagootal is pretty close to the Poricha Kuzhambu of the Tamil Iyer cuisine. Only difference being the flavour of pepper which is evident in poricha kuzhambu while here we don't use pepper at all.

Refer my earlier video to make Poricha Kuzhambu:



Though preparing Molagootal is very easy, few things are to be taken care. Use a combination of White Pumpkin, Chayote, Yellow Pumpkin, Carrots, Yam, Potato, Green peas, Drumsticks etc. Always use freshly grated coconut and not desiccated coconut . In this recipe, I have used tur dal. Alternatively you can also use a combination of tur and moong dal as well. Use only coconut oil for tempering.

Please watch the molagootal recipe video, try this easy and comforting Molagootal and have a great time.

RECIPE CARD

FOR GRINDING:

- ½ Cup Grated Coconut
- 1 Tsp Jeera
- 1 or 2 Red Chilli
- Water

FOR MOLAGOOTAL:

- 2 Cups Mixed Vegetables
- ¼ Cup Tur Dal (Cooked)
- ½ Tsp Turmeric Powder
- 1 Tsp Coconut Oil
- ½ Tsp Mustard
- ½ Tsp Urad Dal
- 8 to 10 Curry Leaves

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Keerai Molagootal Recipe | Spinach-Lentil Curry

Molagootal is a very popular and traditional Palakkad dish. Keerai molagootal can be prepared using any of the greens like ara keerai, mola keerai, paruppu keerai, thanda keerai or palak keerai. The text version of this recipe is available @subbuskitchen.com

കാബ്ബേജ് പൊട്ടറ്റോ തോരൻ / cabbage potato thoran by foodies cookbook

foodiescookbook foodies cookbook Adukala -A cook book Adukalaacookbook adukala

ingredients
cabbage 1/2
potato 2
garlic 1
green chili 1
mustard
cumin
turmeric powder 1/4 spoon
chili powder 3/4 spoon
coriander leaves
salt
oil







#foodiescookbook #potatocabbage
For quiries: foodieescookbook@gmail.com

HOW TO PREPARE CABBAGE, POTATOES AND PEAS MOLAGOOTAL

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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