Delicious greens and lentil with touch of coconut and mild spices.Heat is killing us; yes it is very hot outside even after 7.30 PM the temperature it is high. So my plants are drying up even after watering every day. No matter how many times we water the plants, plants like rain rather than the tap water. I wish it would rain for a day, don’t know when my wish will come true as the weatherman is predicting another hot weekend. Coming to this Keerai Moolagootal, it is one of typical Tamil Brahmin Palakkad style recipe. Yes it is around 217 miles from my home town Thiruvanthapuram. I make this dish very often however only got a chance to take the picture yesterday.
I learnt this recipe from this blog Ammupati’s thoughts; I don’t know why aunty is not blogging now, may be busy with her grand kids. She makes traditional recipes just like my mom and grandma. I like to refer her recipes. Our normal lunch or dinner menu includes rice, a curry, side dishes like thoran or mezhukupuratti , spicy pickle, and is sometimes accompanied by pappadam/ fried wafers made of urad dal/split black gram.
I buy spinach for hubby‘s lunch box, and do make spinach rice very often, but sometimes I make Keerai sambar/ Spinach and dal spicy curry just like my mom. She adds sambhar powder to everything that is her secret ingredients to make tasty dishes. Since I made spinach rice and Keerai sambar already this week I decide to make Keerai molagootal. The taste is a blend of all the vegetables, and lentils, and fresh coconut. Molagootal can be made with mixed vegetables (raw banana, pumpkin, winter melon, chena, koorka, payar), spinach (keerai), banana stem, cabbage, broccoli you name it. However traditional recipe is with spinach (kerrai) and that too has variety. Since it is a traditional recipe, mom and grandma used the vegetable available in their backyard garden. I still remember my grandma’s spinach garden; she would plant both green and red spinach. I love red spinach thoran also which I miss here.
Also miss any time tea drinking habits. Yes in Kerala, we just go out drink tea any time of the day. We used to ask our friends, oru chaya kudikan poruno? Are you coming to drink a tea?
Coming back to Keerai Molagootal you need a bunch of spinach, half cup fresh grated coconut. Spice up with green chili flavor them with little cumin, that is it your keerai moolagootal is ready.
Here comes the recipe. Next traditional recipe which in list is Keerai masiyal.
This is Swathi ( Dr. Ambujom Saraswathy Ph.D) from Zesty South Indian Kitchen who loves to explore cuisines from all over the world. Whenever possible I try to to give an Indian touch to several of the world cuisine, and has weakness for freshly baked bread. All the recipes you see here are created by me and approved after taste-test by my family.