Manathakkali Keerai Molagootal Recipe - Kootu Green And Lentil Curry In Coconut
Manathakkali Keerai Molagootal Recipe is a traditional recipe from Palakkad Kerala made using Manathakkali leaves, toor dal and a coconut masala paste. Serve with hot steamed rice for a comforting meal.
Manathakkali Keerai Molagootal (Kootu) recipe is a traditional south Indian recipe made with greens like spinach, beetroot leaves, amaranth leaves or a special greens known as Manathakkali Keerai. The Kootu is a dish in south India, that is made with the combination of lentils and coconut, mixed with green vegetables.
Simple to make this dish is tasty and nutritious. You can pack it for your office lunch box as well along with phulkas or rice.
Serve Manathakkali Keerai Molagootal Recipe along with Steamed Rice, erala Olan Recipe with Pumpkin and Black Eyed Beansand Elai Vadam.
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Did you know: Spinach is one the many green leafy vegetables that have been recommended by nutritionist over the years to avoid the risk of developing diabetes.
Most pulses have a low glycemic index. It helps keep blood sugar in control. Eat frequent meals every three to four hours to prevent fluctuations in blood sugar.
Spinach is one the many green leafy vegetables that have been recommended by nutritionist over the years to avoid the risk of developing diabetes.
20 M
30 M
50 M
4-5 Servings
Ingredients
- 250 grams Manathakkali Keerai , washed and chopped (or any other greens like spinach, beet leaves,amaranth)
- 1 cup Arhar dal (Split Toor Dal)
- Salt , to taste Ingredients to be ground
- 1/2 cup Fresh coconut , grated
- 1 teaspoon White Urad Dal (Split)
- 3 Dry Red Chillies
- 1 teaspoon Cumin seeds (Jeera) Ingredients for seasoning
- 1 teaspoon Coconut Oil
- 5 Curry leaves
- 1 teaspoon Mustard seeds (Rai/ Kadugu)
- 1 teaspoon White Urad Dal (Split)
How to make Manathakkali Keerai Molagootal Recipe - Kootu Green And Lentil Curry In Coconut
To begin making the Manathakkali Keerai Molagootal Recipe, we will first steam the greens. I like to cook it in the pressure cooker adding just a little water (about 3 tablespoons) for just one whistle. After the first whistle, release the pressure immediately. This way the greens retain the rich green colour. Once the keerai is cooked, keep it aside while we prepare the remaining ingredients.
Next, cook the lentils in a pressure cooker or sauce pan with about 2-1/2 cups of water, along with 1/4 teaspoon of turmeric powder. Once cooked completely, mash the lentils well with a wooden masher, or whisk it using a hand blender and set it aside. Watch how to cook lentils in a pressure cooker
In your next step we will dry roast the ingredients to be ground. In a small pan; add in the cumin seeds, halved urad dal and the dry red chillies. Dry roast them on medium heat until they are browned. Once roasted, turn off the heat. Grind this roasted mixture along with the coconut and turmeric powder to make a coarse paste, adding a little water at a time.
In our next step to make the Keerai Molagootal Recipe, in a large sauce pan, combine the cooked spinach, lentils and the ground coconut mixture. Adjust the salt levels according to taste. Place the sauce pan on medium heat and allow the mixture to come to a bowl.
While the mixture is boiling; we will prepare the seasoning for the Manathakkali Keerai Molagootal Recipe. Heat a teaspoon of coconut oil or regular cooking oil in a pan; add in the mustard seeds, split urad dal and allow them to crackle. Saute until the urad dal turns golden brown in colour. Finally stir in the curry leaves to the seasoning and turn off the heat.
Pour this seasoning mixture over the Manathakkali Keerai Molagootal and give it a stir. Turn off the heat. Transfer the Molagootal into a serving dish.
Serve Manathakkali Keerai Molagootal Recipe along with Steamed Rice, erala Olan Recipe with Pumpkin and Black Eyed Beansand Elai Vadam.
