Palakkad is a city in Kerala. And molagootal is a popular dish among Palakkad Iyers. It is a simple and mild curry made with a wide variety of vegetables such as cabbage, okra, winter melon, chayote, spinach or any of the vegetables of your choice. Today I have made molagootal with cabbage. Try and let me know if you like it. Here you go…
Ingredients:
Chopped cabbage – 2 cupsToor dal – 3/4 cupa pinch of asafoetida and turmeric powderShredded coconut (frozen or fresh) – 1/4 cupCumin seeds – 1 tspDry red chilies – 3Salt to tasteFor Seasoning:
Oil – 1 tspMustard seeds – 1 tspUrad dal – 1 tspCurry leaves – 6 to 7 leavesDry red chili – 1A pinch of asafoetidaMethod of Preparation:
Pressure cook toor dal with 2 cups of water and a pinch of turmeric powder and asafoetida.Dal should be mashed and keep it aside.Finely chop cabbage and add it to a cup of boiling water in a sauce pan.Let the cabbage cook completely till it becomes soft.Grind coconut, cumin and dry chilies to a coarse paste with a little water.Mix it with the cooked toor dal and add it to the cooking cabbage.Mix well and let it come to a boil and turn off the stove and transfer it to the serving bowl.Over medium heat, in a small pan or a seasoning pan, add a tsp of oil and add mustard seeds.Once they splutter, add urad dal, dry chili, curry leaves and a pinch of asafoetida.Once the dal becomes golden brown, remove from heat add it to the molagootal.
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