Mulakootal Recipe | South Indian Lentil & Coconut Vegetable Curry

Name: Mulakootal Recipe | South Indian Lentil & Coconut Vegetable Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Cuisine: South Indian Recipes
Ingredients: 3 null Small Green brinjal (green aubergine) diced; 1 null Carrot (Gajjar) diced; 1 cup Vellai Poosanikai (Ash gourd/White Pumpkin) peeled and diced; 1 null Drumstick cut into 2 inch pieces; 1 null Raw Banana peeled and diced; 5 null Green beans cut into 1 inch pieces; 1/2 cup Arhar dal (Split Toor Dal); 1 teaspoon Turmeric powder (Haldi); null Salt to taste; 1/2 cup Fresh coconut grated; 2 teaspoons White Urad Dal (Split); 3 null Dry Red Chillies; 1 teaspoon Cumin seeds (Jeera); 1 teaspoon Coconut Oil; 1/2 teaspoon Mustard seeds (Rai/ Kadugu); 1 teaspoon White Urad Dal (Split); 1 null Dry Red Chillies; 1 sprig Curry leaves roughly torn

Archana Doshi

April 11, 2025

2221 Ratings

Mulakootal Recipe | South Indian Lentil & Coconut Vegetable Curry

Time:Prep: 15 M|Cook: 30 M|Total: 45 M

Makes:4 Servings

Meal:Lunch

Cuisine:South Indian Recipes

I’ve always found Mulakootal to be a cozy, home-style recipe perfect for a comforting meal. Hailing from Kerala in South India, this coconut-based dish brings together a medley of seasonal vegetables like brinjal, ash gourd, and raw banana. The creamy gravy, enriched by freshly ground coconut, and the aromatic spices create a delicate balance of flavors – mildly sweet from coconut, subtly spicy from red chillies, and warmly nutty from urad dal. Its texture is velvety, making each spoonful a delightful treat.

The high-fiber vegetables and protein-packed lentils provide plenty of nutrients, supporting digestion and overall health.

Best relished in summer for its lightness, Mulakootal can also be enjoyed year-round, often paired with hot rice or even rotis to make it a wholesome meal. Trust me, once you’ve tried this recipe, it’ll become a staple in your kitchen whenever you crave a comforting, nourishing bowl of South Indian goodness.

You can also try other coconut based gravy recipes like

The high-fiber vegetables and protein-packed lentils provide plenty of nutrients, supporting digestion and overall health.

You can also try other coconut based gravy recipes like

Ingredients

Vegetables

3 Small Green brinjal (green aubergine), diced

1 Carrot (Gajjar), diced

1 cup Vellai Poosanikai (Ash gourd/White Pumpkin), peeled and diced

1 Drumstick, cut into 2 inch pieces

1 Raw Banana, peeled and diced

5 Green beans, cut into 1 inch pieces

Lentils & Seasoning

1/2 cup Arhar dal (Split Toor Dal)

1 teaspoon Turmeric powder (Haldi)

Salt, to taste

To be ground in a paste

1/2 cup Fresh coconut, grated

2 teaspoons White Urad Dal (Split)

3 Dry Red Chillies

1 teaspoon Cumin seeds (Jeera)

For the tempering

1 teaspoon Coconut Oil

1/2 teaspoon Mustard seeds (Rai/ Kadugu)

1 teaspoon White Urad Dal (Split)

1 Dry Red Chillies

1 sprig Curry leaves, roughly torn

Instructions for Mulakootal Recipe | South Indian Lentil & Coconut Vegetable Curry

To begin making the Mulakootal recipe, prepare all the ingredients and keep them ready for easy cooking.

First prepare the vegetables. Wash, peel, and dice all your chosen vegetables. Into a pressure cooker, add the vegetables along with a sprinkle of salt and 1/4 cup of water. Pressure cook for 3 to 4 whistles and turn off the heat. Allow the pressure to release naturally. Transfer the vegetables to a bowl and keep aside.

Rinse the Arhar dal thoroughly under running water. In the same pressure cooker, cook the Arhar dal along with 3/4 cup of water for 2 whistles. After 2 whistles, turn the heat to low and simmer for 3 minutes and turn off the heat. Allow the pressure to release naturally. Once released, open the lid and lightly mash the dal and keep aside.

Next step is to roast the spices for the coconut paste.

In a small pan, dry roast the urad dal (2 teaspoon) and dry red chillies (3) over low to medium heat for 2–3 minutes or until you get a nutty aroma and a slight golden color on the dal.

Take care not to burn them; stir continuously.

Transfer the roasted urad dal and chillies to a mixer/grinder. Add the grated fresh coconut and cumin seeds.

Grind to a smooth paste, adding a little water if required. The consistency of this paste determines the creaminess of your Mulakootal recipe.

Final step is to combine vegetables, dal & coconut paste. Into a large pan, add the cooked vegetables, pour in the boiled and mashed dal and stir in the freshly ground coconut paste.

Turn on the heat to medium, let the Mulakootal mixture simmer over low heat for about 5 minutes. This allows the flavors to blend beautifully and ensures there’s no raw coconut taste left. Check the salt and adjust according to taste.

To prepare the tempering (tadka), in a small tadka pan, heat the coconut oil.

Add mustard seeds; once they begin to splutter, toss in the 1 teaspoon of urad dal, the dry red chilli, and a handful of curry leaves.

Sauté this for about 2 minutes, until the urad dal becomes golden brown, crisp and aromatic.

Pour the tempering over the simmering Mulakootal. Give your Mulakootal recipe a final stir.

Adjust salt if needed and transfer to a serving bowl, and serve piping hot.

Enjoy Mulakootal with steaming hot rice for a true taste of Kerala’s heritage. You can also pair it with a simple pickle or papad on the side. For a more complete meal, serve it alongside a crunchy salad or a yogurt-based raita.