Keerai Molakkoottal - a Palakkadan favourite !
4-5
10 minutes
10 minutes
South Indian Meals
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! 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.