Chiru Keerai Molagootal | Amarnath Leaves in Lentil Based Gravy

There are various greens that can be made into lovely lentil based gravy. We call them as Molagootal - a typical Palakkad cuisine.

Since we are getting really fresh Chiru Keerai | Amarnath Leaves in our local market, Amma is tempted to make various recipes using this nutritious green! So today the menu comprised of two elements made from this wonder leafy vegetable! 

INGREDIENTS

300 gm Chiru Keerai | Amarnath Leaves - a medium sized bunch
1/2 tsp Haldi | Turmeric Powder

4 tblsp Toor Dal, pressure cooked

1 tsp Oil

To taste Salt
For Masala
2 tblsp Fresh Coconut, grated
1/2 tsp Jeera | Cumin Seeds
1 tsp Urad Dal
1/2 tsp Rice Flour
1 Sukhi Lal Mirch | Dried Red Chilli, dry roasted

For Tempering

1/2 tsp Rai | Mustard Seeds

1/2 tsp Urad Dal

1 Sukhi Lal Mirch | Dried Red Chilli

1 tsp Oil

METHOD

• Wash and dry Chiru Keerai well. Normally we soak Chiru Keerai, after first wash, in salted water for about 30 minutes. Then rinse it well with fresh water and dry.
• Finely chop Chiru Keerai.
• Add very little water in a vessel. Mix haldi and add chopped Chiru Keerai and cook for 2 minutes. Switch off the gas and keep cooked Chiru Keerai aside. Do not cover vessel with lid, else the colour of Chiru Keerai will change.
• For Masala
• Grind to a fine paste all the ingredients mentioned under for masala. Add very little water while grinding. Keep aside.
• In the cooked Chiru Keerai, mix cooked toor dal and Masala paste. Mix well. Add enough water to make it into a pouring consistency.
• Place the vessel on medium flame and let Chiru Keerai Molagootal come to a boil. Stir occasionally to ensure the Masala does not get stuck to the bottom of the vessel.
• Once Molagootal has come to a boil, switch off the gas.
• Prepare a tempering by heating oil in a small kadhai. When oil is hot add, rai, urad dal and red chilli. As the rai crackles, pour the tempering on top of Chiru Keerai Molagootal.
• Serve hot.

We had Chiru Keerai Molagootal along with Ginger Lemon Mirchi Pickle, Chiru Keerai Rasam and Millet Rice...a perfectly balanced meal!

Share on Google Plus

About C R Meena

(c) 2014 - 2016, Meena's Taste Mantra is the result of my ardent desire to share my recipes, with all who appreciate and celebrate food. These recipes are as a result of 60 years of cooking experience, influenced by tradition and exposure to various concepts, new recipes/ingredients and a passion for cooking - adapting to healthier alternatives.