Monday, October 5, 2009

Keerai Molagootal / Spinach Molagootal

Keerai/Spinach - 1 bunch
Tuvar dal/Yellow lentil (boiled) -2 cups
Turmeric powder - 1/2 tsp
Salt - to taste

For tempering (tadka)
Oil - 1/2 tsp
Mustard seeds - 1/2 tsp

For grinding:
Coconut - 1 cup shredded
Jeera/Fenugreek - 1 tsp
Red chillies (whole) - 4 nos.
Urad dal - 1/4 tsp

Wash spinach well in running water. Boil in water with salt and turmeric powder. Once it is cooked, keep aside and let it cool. The ingredients mentioned in the 'Grinding section' is to be roasted in little oil till the urad dal turns red. Then grind it and in the final churn of the mixer, put the spinach and do a very light churn. The spinach should not grind fine, but coarse. Mix the spinach coconut mixture with the cooked Dal. Check for consistency. Pour water accordingly. Check for salt. Once the mixture comes to a boil, pour oil in a kadai and once it is heated, put mustard seeds and pour it on the cooked spinach mix when it splutters.

Here is the 'yummy' Keerai Molagootal recipe ready to serve with hot rice and ghee.

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