Keerai Molagootal | Kerrai Kootu | Amaranth with Toor Dal

Certain things , how much ever old they are , we still love them, cherish them and celebrate them as we have an emotional bonding with them. An old mirror which no longer serves the purpose, my first hand made embroidery are some of them that tops my list.Where as certain things are passed on to you as tradition, which ultimately becomes part of your life. Food and family recipes are one such thing that you never get bored of. It becomes a comfort meal rather and gives you the sense of satisfaction after you are done with it.

This Keerai Molagootal is one such recipe passed on to me from my paternal Grandma.The unique blend of coconut and dal  makes it different from the other preparations.As my Great Grandma is from Kerala, this molagootal is always there in her list when she had to feed more members, otherwise she would make keerai masiyal.This is a four generation old recipe I cherish the most.

Simple , healthy and filling is what I feel every time I eat this and above all super easy to make. I would never want to make any change to this recipe as it takes me back to my childhood and also I love the taste , so why would I ?

I recommend using fresh coconut and coconut oil for better taste and flavor. Choose any neutral oil if you can't use coconut oil , but the authentic taste and flavor differs a bit.

Ingredients

Amaranth Leaves / Molakeerai...... 1 bunch 

Toor Dal ........................................ 3 tbsp , boiled and mashed

Coconut ........................................ 1/4 cup , freshly grated

Dry Red Chile ............................... 1

Cumin seeds .................................. 1/4 tsp

Salt ................................................. to taste

To Temper

Coconut Oil ................................... 1 tbsp

Mustaed Seeds ................................ 1 tsp

Urad Dal .......................................... 1 tsp

Curry leaves..................................... few

Dry Red Chile ................................. 1

Asafoetida ..................................... 1/4 tsp

Method 

• Wash and clean the Amaranth Leaves.
• Bring 1/2 cup of water to boil and quickly blanch the leaves with some salt.
• Take off the leaves and reserve the water.
• Once cooled, mash the leaves by traditional wooden mathu or gently pulse in a blender.
• Meanwhile grind the coconut , cumin, red Chile to a fine paste.
• Heat oil in a deep pan or kadai over medium.
• Add the Mustard seeds, followed by other mentioned ingredients once mustard starts to splutter.
• Add the coconut paste , salt, mashed dal and cook for 5 minutes.
• Finally add in the mashed keerai , check the seasoning and take off the stove after a minute.

Serve with steaming rice with a dollop of ghee and sambar .

You can use palak or any other green of your choice.

NOTE

Do not cook green leaves for a longer time as it looses it nutrients.