Wednesday, July 7, 2010

Keerai Molaghootal with Vendakkai Puli Pachadi

After a week of North indian dishes and other junks, my hubby wished for an authentic Palakkad Iyer fare. I dished out his favourite -- keerai mologootal with vendakkai puli pachadi. First the Keerai mologootal

Fresh Leafy Spinach (( Arai keerai/mola keerai/palak) anything will do),
Moong dal,Coconut, mustard seeds,Urad Dal, cumin seeds,Red chilis-1, Oil for seasoning


Wash the greens thoroghly in water and boil them for some time till they shrink in size. Wait for it to cool and grind it to a paste.

In the meanwhile pressure cook moong dal and keep aside. Now grind coconut pieces, some cumin seeds and a red chilli to a fine paste

NOw for the final mix---- In a wok add some oil (coconut oil for the heady fragrance) and allow mustard seeds and urad dal to splutter. Now add the finely ground spinach, moong dal and the cocnut paste and bring the mix to a simmer.

Keerai Mologootal is ready to be eaten with Piping hot steamed rice.

Now for its accompaniment--- Vendakkai Puli Pachadi

Ingredients--- Lady fingers/vendakkai ,Tamarind Paste, cocnut, green chillis, mustard/urad dal and oil for seasoning

Preparation--- Cut the ladies finger in to small pieces. In a wok add some oil and after seasoning it add the cut pieces and stil for a few minutes. To make the curry free from stickiness add besan/chick pea flour. Mix the Tamarind paste in water and add it in the wok.Now allow it to simmer till the vegetable is cooked.

In the meanwhile grind some coconut pieces along with 3-4 green chillis to a paste and add it to the cooked vegetable.

The Pachadi is ready for consumption

One tip to make the combination lethal---- Let the keerai mologootal be bland and the pachadi hot (hotter if u prefer). The combo is rollicking and yummylicious..... Try it !!!

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