KEERA MOLAGOOTTAL

Keerai (cheera) molagoottal can be made using red or green spinach or palak. The spinach/palak is cooked and ground to a fine paste and mixed with daal and coconut . This goes well with rice.
INGREDIENTS

1. Palak - 15-20 leaves (1 cup when cut)
2. Toor daal - 1/4 cup
3. Scraped coconut - 1/2 cup
4. Urad daal (uzhunnu parippu) - 1 tea spoon
5. Green chilly - 1 or 2
6. Cumin seeds (jeerakam) - 1/2 tea spoon
7. Coconut oil - 1 table spoon
8. Turmeric powder - 1/2 tea spoon
9. Mustard seeds - 1/2 tea spoon
10. Red chilly - 2 (cut into 3 )

METHOD

Clean and cut the palak (big pieces will do) Add 1/4 tea spoon turmeric powder and a little water and cook well. Grind to a fine paste.

Cook (pressure cook for 5-6 minutes) and mash the daal. Add to the palak.
In a pan heat the oil and fry the urad daal till the colour is light brown. Keep the oil and grind the urad daal with coconut, cumin seeds and 1/4 tea spoon turmeric. Add this also to the palak paste. Add salt and enough water and mix well. Heat on medium flame When it starts frothing turn heat to low and allow to cook for 2 minutes.

Heat the oil again and splutter the mustard seeds. Add the red chillies too. When they turn brown pour on to the curry.