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Keerai Molagootal Recipe

Keerai Molagootal
How to Make Keerai Molagootal

Keerai Molagootal Recipe:This South Indian spinach preparation is a wholesome and delicious way to enjoy the leafy veggie. Packed with crucial nutrients and bursting with flavour, this dish can be enjoyed with rice, rotis, dosas and more.

  • Total Cook Time 30 mins
  • Prep Time 10 mins
  • Cook Time 20 mins
  • Recipe Servings2
  • Easy

Ingredients of Keerai Molagootal

  • 1 tsp oil
  • 2 tsp urad dal
  • 3 whole red chillies
  • 1/2 cup grated coconut
  • 1 tsp cumin seeds
  • 1/2 cup toor dal
  • 3 cups spinach (palak), finely chopped
  • 1/2 tsp turmeric powder (haldi)
  • Salt to taste
  • For tempering:
  • 2 tsp coconut oil
  • 1 tsp mustard seeds
  • 2 tsp split urad dal
  • whole red chillies

How to Make Keerai Molagootal

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Cook the dal in a pressure cooker with 1-2 cups of water and ½ tsp turmeric powder. Cook for 3-4 whistles or until the dal is mushy.
Once cooked, mash the dal and set aside.
In a pan, heat oil and add urad dal and whole red chillies. Stir lightly and switch off the heat once the dal turns golden.
Allow the mixture to cool and later add it to a grinder. Also add in grated coconut, cumin seeds and water as required. Blend to form a smooth paste.
In a separate pan, add the chopped spinach leaves with half a cup of water and a little salt. Cook for a few minutes until they soften.
Allow the spinach to cool before blending it to form a puree.
Transfer the spinach puree back to a kadhai. Add the mashed dal and the ground mixture prepared earlier to the puree. Mix well and add salt to taste.
Bring the mixture to a boil and then allow it to simmer for a few minutes.
For tempering, heat coconut oil and add mustard seeds, split urad dal, and whole red chillies.
Once the seeds splutter, pour the tempering mixture on top of the spinach preparation. The keerai molagootal is ready. Enjoy hot with rice, dosa or rotis.
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