Keerai Molagootal is a very typical Palakkad Iyer dish and I love this Keerai kootu more than the typical Tanjore Iyer’s keerai masiyal. The main reason I like this better than the masiyal is that I just cannot seem to make the masiyal like how my mother or grandmother would make it. This recipe for keerai molagootal is from my dear friend who gave it to me way back in those days when I was just learning to cook. Since then I make it exactly like she told me and it works out great. Spinach kootu is a wonderful combination of steaming hot rice and a dollop of ghee. This is one of my favorite recipes to make with freshly picked spinach from our backyard or from frozen spinach.
Why make this recipe?
This kootu is a great way to include spinach/greens in our diet. Spinach or keerai has a lot of health benefits and is one of the healthiest vegetables to routinely include in our diet. Keerai molagootal takes just about 30 minutes to make. This keerai kootu can be made with fresh or frozen spinach. The ingredients needed to make spinach molagootal are pretty straightforward. And it is a Vegan and Gluten-free recipe.
Ingredients and substitutes
Check the recipe card at the bottom of the page for exact measurements and printable detailed recipes. Spinach - I use either fresh or frozen spinach to make this recipe. We can use any kind of keerai / spinach like molakeerai , arai keerai or palak. Here in the US, I mostly use the Palak as that is what is easily available. Lentil - I use tuvaram paruppu / toor dal to make Keerai Molagootal. This is the biggest difference between the regular keerai kootu and molagootal. To fry and grind together - coconut oil, ullutham paruppu or urad dal, Cumin seeds / jeeragam, red chilies, and grated coconut. I like to use coconut oil for my molagootal and kootu as it enhances the flavor of the dish. For seasoning - coconut oil, mustard seeds, ullutham paruppu or urad dal, and red chilies.
Step-by-step process
Wash the toor dal and cook until mushy. Keep it aside.
In a small pan, fry the ingredients (urad dal, red chilies, cumin seeds and coconut). Once it cools grind it into a smooth paste.
In a pan, cook the keerai with very little water (uncovered) until it reduces in volume and becomes soft (about 6-7 minutes).
If using frozen spinach, add ½ cup of water and let it thaw in the microwave or in a pan.
If you have a hand blender, grind the keerai until smooth or grind it in a blender. When using a regular blender/mixer, make sure that the keerai cools down a bit before grinding.
Add the ground mixture, salt, and the cooked dal and mix well. Bring it to a boil and then simmer for a few minutes (about 5-7) minutes.
Season the Keerai Molagootal with mustard seeds, urad dal, and red chilies and serve hot with rice.
Serving suggestion
Keerai molagootal tastes great with hot rice and a dollop of ghee. I also like to make some dry poriyal or salad with the meal. My younger one likes the simple carrot kosumalli / salad with it and that is what I made today with Keerai molagootal.
Expert Tips
Always cook the spinach without the lid on the pan. Not sure of the reason, but my mother always said to cook it without covering it. If you have chopped the spinach finely, we can get away without grinding it as well. Use coconut oil to fry the ingredients as well as to season the molagootal. Coconut oil enhances the flavor of the dish to the next level. Molagootal can be made with mixed vegetables as well. We use the same recipe except use mixed vegetables instead of spinach.
Frequently asked questions
Similar Kootu recipes
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