Keerai molaguttal

Keerai molaguttal 

Ingredients 

Spinach – 2 Big Bunches
Tuvar Dal – 3 – 4 Tblsp
Grated Coconut – ½ Cup
White Urad Dal – 1 tsp
Dried Red Chillies – 1
Cumin Seeds – 1 tsp
Mustard Seeds – 1tsp
Salt to taste
Coconut Oil - 2 tsps

Method

Pressure cook the dal. Clean and wash the Spinach very well. Chop it roughly. 

Boil the spinach in very little water for about 5 mins. Allow to cool. Run the cooked spinach in a mixer for just a few seconds. 

Transfer the ground spinach into a vessel. In a small pan, heat a tsp of oil fry the urad dal and red chilly till dal turns light brown. 

Grind this along with coconut and cumin seeds into a paste using little water. Mash the dal well. 

Add the ground coconut paste to the dal. 
Add salt to taste. Bring this mixture to boil for 2 mins stirring constantly. Then add the ground Spinach. Check the consistency. 

Molagootal is neither very thick nor thin. Simmer for 2 to 3 mins. (Do not boil for long after adding spinach as this will result in discoloring the spinach). 

Heat a tsp of coconut oil, add mustard seeds. Once it starts spluttering add it to the molagootal.
Keerai molagootal is ready to serve.

This is highly nutritious and best food for grand parents and kids from their toddlerhood 😊 
This is served to mix with rice and eat along pulikaichal or any spicy pickles.

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