Ingredients and Method to make Keerai Molagootal
5 cups packed spinach leaves (Palak/ keerai) (9 oz /approximately 230gms)
1/2 cup split Pigeon peas (tur dhal/ tuvaram parappu) soaked in 3/4 cup of water for 30 minutes and pressure cooked until soft
salt to taste
Grind together
1/3 fresh or frozen grated coconut (if frozen thaw to room temperature) (nariyal/ thengai poo)
3/4 tsp cumin seeds (jeera/ jeeragam)
4 dry red chilies (or according to taste)
Seasoning
1 tsp oil
3/4 tsp mustard seeds (rai/ sarson/ kadagu)
3/4 tsp Split Black gram lentil (udad dhal)
Soak the lentils in water for about 30 minutes, then pressure cook until soft. For detailed steps on cooking lentils and different methods of cooking lentils click here
In a heavy bottomed pan, add washed spinach leaves, 1/2 tsp salt and 1/2 cup of water and let the spinach cook until soft. Remove from heat and allow it to cool.
Grind together coconut, cumin seeds and red chilies in a spice grinder into a fine paste, adding a few teaspoons of water as required. Keep this aside.
Puree the cooked and cooled spinach slightly using the pulse feature, the spinach need not become a smooth puree, just a slightly semi smooth puree (that way it retains some of its texture). Now add the ground coconut + cumin + red chilies paste to this spinach, and blend once more in quick short bursts of power.
Remove and place in a heavy bottomed pan. Mash the cooked lentil with the back of a spatula or a potato masher and add the mashed lentils to the spinach + ground coconut mixture. Mix slowly and thoroughly.
The copyright of this content belongs to Veginspirations.com
Add salt to taste, water if required to achieve desired consistency and heat on low to medium low heat.
In another pan, heat oil, add mustard seeds to it, when the mustard seeds begin to splutter add split black gram lentil ( udad dhal) to it. When the black gram lentil begins to turn slightly pinkish/ reddish, remove and pour the entire seasoning to the spinach-lentil curry.
Heat the curry until it begins to froth a little on the top. Remove from heat and serve hot on a bed of plain steamed rice or with rotis/ phulkas.
Serves approximately 2 to3
5 cups packed spinach leaves (Palak/ keerai) (9 oz /approximately 230gms)
1/2 cup split Pigeon peas (tur dhal/ tuvaram parappu) soaked in 3/4 cup of water for 30 minutes and pressure cooked until soft
salt to taste
Grind together
1/3 fresh or frozen grated coconut (if frozen thaw to room temperature) (nariyal/ thengai poo)
3/4 tsp cumin seeds (jeera/ jeeragam)
4 dry red chilies (or according to taste)
Seasoning
1 tsp oil
3/4 tsp mustard seeds (rai/ sarson/ kadagu)
3/4 tsp Split Black gram lentil (udad dhal)
Soak the lentils in water for about 30 minutes, then pressure cook until soft. For detailed steps on cooking lentils and different methods of cooking lentils click here
In a heavy bottomed pan, add washed spinach leaves, 1/2 tsp salt and 1/2 cup of water and let the spinach cook until soft. Remove from heat and allow it to cool.
Grind together coconut, cumin seeds and red chilies in a spice grinder into a fine paste, adding a few teaspoons of water as required. Keep this aside.
Puree the cooked and cooled spinach slightly using the pulse feature, the spinach need not become a smooth puree, just a slightly semi smooth puree (that way it retains some of its texture). Now add the ground coconut + cumin + red chilies paste to this spinach, and blend once more in quick short bursts of power.
Remove and place in a heavy bottomed pan. Mash the cooked lentil with the back of a spatula or a potato masher and add the mashed lentils to the spinach + ground coconut mixture. Mix slowly and thoroughly.
The copyright of this content belongs to Veginspirations.com
Add salt to taste, water if required to achieve desired consistency and heat on low to medium low heat.
In another pan, heat oil, add mustard seeds to it, when the mustard seeds begin to splutter add split black gram lentil ( udad dhal) to it. When the black gram lentil begins to turn slightly pinkish/ reddish, remove and pour the entire seasoning to the spinach-lentil curry.
Heat the curry until it begins to froth a little on the top. Remove from heat and serve hot on a bed of plain steamed rice or with rotis/ phulkas.
Serves approximately 2 to3
