Keerai Molakkoottal - a Palakkadan favourite !
Category
Molakoottal
Cuisine
South Indian Meals
Servings
4-5
Prep Time
10 minutes
Cook Time
10 minutes
This is a standard fare in our household. Kids love it - so a healthy, tasty, low fat addition to the menu at least twice a week! My method is slightly different from the actual recipe and it has some short cuts too.
Ingredients
-
Keerai / Palak / spinach 1 bunch
-
Grated Coconut - 3-4 tbsp
-
Whole black pepper - ½ tsp
-
Jeera - ½ tsp
-
Green chillies - 1
-
Jaggery
-
Salt - to taste
-
Coconut oil for tempering
-
Urad dal for tempeing
-
Mustard Seeds for tempering
Directions
- Microwave or blanch a bunch of palak.
Grind together by adding little water- 1/4 cup or 3-4 tbsp grated coconut, 1 green chilli, ½ tsp black pepper and ½ tsp of jeera - into a paste.
Heat a pan, add coconut oil and add the ground paste and mashed, cooked palak.
Add water to adjust consistency, add salt and a small bit of jaggery. Trust me on the jaggery please!
Cook for 5-6 minutes. Overcooking will change the colour of the palak. Add cooked, mashed toor dal.
Tadka / Temper with coconut oil, mustard seeds, urad dal, jeera, red chillies and asafoetida.
Recipe Note
Best paired with something spicy and tangy like Puli molaga, Inji Puli or Manga Kari .
Thengai thogayal (coconut thogayal ) or Maanga thogayal (raw mango thogayal) also go great with keerai molakkottal.
Keerai Molakoottal
This is a standard fare in our household. Kids love it - so a healthy, tasty, low fat addition to the menu at least twice a week!