Molagootal is a very popular and staple dish in Palakkad Brahmin homes. Basically, it is prepared with vegetables and lentils, and then simmered with ground coconut. Molagootal is more like a kootu (or it can be said, kootan) but a little runnier. If you are in a mood to finish the cooking without any fuss, then molagootal is an easy option. It is easy to prepare and contains less ingredients, but a very healthy and tasty food. It is mildly spicy, so even the kids enjoy eating.
Generally, molagootal is prepared with pumpkin / white gourd (Yelavan), Raw banana (Vazhakkai), Yellow pumpkin (Matthan), Yam (Senai), Cabbage, Spinach (Keerai), Beetroot. Except spinach, molagaootal can be prepared with a single vegetable or a combination of all the above mentioned vegetables.
When i was growing up, i remember that molagootal is prepared every week or many times a week at my home. It goes very well with tangy accompaniments like Pachadi – Vendakka thayir pachadi, Pulikaaychal – Inji puli / Inji Pulikaaychal, Brinjal / Kathirikkai puli pachadi, Arachu Kalakki like – Kadu Manga Arachu Kalakkai, Chenai Arachu Kalakki, and / or any kind of pickles like – mango, lemon, nellikkai (gooseberry) Oorgai, Manga Curry (Manga Kari) or else even with Maavadu, Raita – like Onion Raita, Salads etc.
Here is the Cabbage Molagootal recipe.
Cuisine: Indian Recipe Category: Palakkad Brahmin Cuisine
Prep Time: 10 mins Cook time: 30 mins Serves: 4
1/2 cup Toor dal, cooked and mashed
2 cups Cabbage, chopped
A Pinch of Turmeric
A pinch of Hing / Asafoetida
1 sprig Curry leaves
Salt, to taste
1/2 cup Grated Coconut
1 dried Red Chilli
1/2 tsp Cumin seeds
Water, as needed to grind
2 tbsp Coconut oil
1 tsp Mustard seeds
1/2 tsp Urad dal
1 dried Red chilli (optional)
- Pressure cook the toor dal, mash slightly and keep aside.
- In a wide vessel, place the chopped cabbage, sprinkle little water, add turmeric powder, salt and allow to cook on a medium flame.
- Meanwhile, grind the grated coconut with cumin seeds and red chillies into a smooth paste using a little water, and keep aside.
- Once the cabbage gets cooked, add the ground coconut, mix well and simmer it for few minutes.
- Then add the cooked and mashed toor dal, little salt, hing, curry leaves and allow it to boil on a medium heat. Adjust the consistency by adding a cup of water, if you feel it is way too thick. Once done, remove from flame.
- In a seasoning ladle, temper it with the items given under the ‘To Temper’ table and pour over the Molagootal.
- Mix the Cabbage Molagootal with rice and serve along with accompaniments like Pachadi, Raita, Inji puli and or any kind of pickles. Each combination will be unique and tastes delicious.
- If you are grinding the red chillies with coconut, then it is optional to temper.
- Because of using coconut and spices, cabbage does not give that ‘odd’ flavor nor taste.
- You can even have it with Chapati / roti.