Molagoottal is made with dal and one ore more vegetables like ash gourd, raw banana, koorkka, elephant yam etc. I usually add some chopped potato also to get a thicker gravy.
This curry goes well with rice, accompanied by pappadam and pachadi/inchi curry
INGREDIENTS
1. Ash gourd diced - 1 1/2 cup (the size of pieces can vary according to your liking)
2. Potato diced - 1/4 cup (optional)
3. Toor dal - 1/4 cup
4. Grated coconut - 1 cup
5. Turmeric powder - 1/4 tea spoon
6. Green chilli - 1
7. Cumin seeds - 1/4 tea spoon
8. Coconut oil - 1 table spoon
9. Mustard seeds - 1/2 tea spoon
10. Red chillis - 2
METHOD
1. Pressure cook dal and vegetables for 10 minutes.
2. Grind coconut, green chilli, cumin seeds and turmeric to a fine paste. Add this and enough water to the cooked dal-vegetable mix to get a gravy of required consistency. Close and cook on low heat.
3. When it starts frothing stir with a spoon and switch off heat.
4. Heat oil in a pan, splutter mustard seeds and fry red chillis. Pour into the curry.
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