Spinach is one of the most commonly found leafy green veggies in Indian households. Also known as palak, this ingredient forms the base for numerous main course dishes. We also use it to make snacks such as pakoras and tikkis. Spinach is a great source of calcium, vitamins (K, D and C), dietary fibre, potassium and magnesium. It strengthens our bones and immune system while also promoting heart health. The wide-ranging benefits of this common veggie are the main reasons we are often advised to eat more of it. Fortunately, there are many delicious ways to include spinach in our regular diet. If you're bored of the same old palak dishes, fret not. We have a recipe that will refresh your palate and energise your system: Keerai Molagootal. Find out more below.
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What is Keerai Molagootal?
Keerai Molagootal is a South Indian preparation of spinach, with a little dal mixed in. This dish is generally considered to have originated from the Palakkad district in Kerala. "Keerai" means spinach in Tamil. Keerai Molagootal is a wonderfully wholesome gravy. It does not use too much oil. Unlike other common palak dishes, it does not need any milk products. Rather, a mixture of dal, coconut and spices complement the cooked spinach puree. Packed with nutrients and bursting with flavour, this dish can be enjoyed with rotis, rice, dosas and more. This yummy dish can be prepared in under 30 minutes. Check out our easy recipe below.
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How To Make Keerai Molagootal At Home? Keralite Spinach Gravy Recipe
- Cook toor dal in a pressure cooker until it is mushy. Later, mash the dal and set it aside.
- In a pan, heat oil and splutter urad dal and whole red chillies.
- Once the mixture is cooled, add it to a grinder with grated coconut, cumin seeds and water as required. Blend to form a smooth paste.
- Cooked chopped spinach leaves with water and salt until softened. Cool and later blend to form a puree.
- In a kadhai, mix the spinach puree with the mashed dal and the ground mixture prepared earlier. Add salt to taste.
- Allow the mixture to come to a boil.
- Prepare a tempering mixture of mustard seeds, urad dal, and whole red chillies in hot oil. Pour it on top of the palak preparation.
The next time you're planning to cook spinach, try out this recipe. The beautiful blend of South Indian flavours will surely be a delight.
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About Toshita SahniToshita is fuelled by wordplay, wanderlust, wonderment and Alliteration. When she is not blissfully contemplating her next meal, she enjoys reading novels and roaming around the city.