KEERAI MOLAGOOTTAL WITH PULIKKUTHI UPPERI

THIS receipe is basically for the younger generation, who want to give healthy food to the family ,but will not have time to go in for a lengthy cooking process. Keerai Molagootal – a traditional Palakkad Iyer dish of greens in a lentils and coconut based gravy. It is a simple and easy dish that is flavorful and healthy. Pulikuthi Upperi – Any dry vegetable side dish is referred as Upperi/thoran in Kerala . Pulikuthi upperi is a signature dish of Palakkad iyer community. This yummy curry serves as a great side dish with the molagootal. The upperi also goes well with rasam

How To Make Keerai Molagootal INGREDIENTS • 2 cups chopped keerai / greens • 1/3 cup toor dal / thuvaram paruppu • 5 tbsp grated coconut • 1 tbsp urad dal / ulutham paruppu • A pinch of turmeric powder • 2 dry red chillies • 1 tsp cumin seeds • 1/2 tsp mustard seeds • 1 1/2 tsp oil • Salt to taste • Firstly, prepare the coconut paste. For this, heat oil in a pan. Add dry red chillies and urad dal and fry till dal turns brown. Grind this with grated coconut and cumin seeds to a fine paste. • Heat oil in a pan and add mustard seeds. When they splutter, add the chopped greens and fry for a couple of minutes. Mash nicely.Now,add ground coconut paste.Next add cooked toor dal. • Finally add salt and 3/4 cup water and simmer the gravy till it thickens a little. Keerai molagootal is ready to be served. PULIKKUTHI UPPERI Ingredients 2 medium sized raw bananas (cut lengthwise) 200 grams yellow pumpkin (cut lengthwise)..optional 4 brinjals (cut lengthwise) A medium sized tamarind ball pinch hing pinch turmeric powder Salt to taste For powder 3 tbsp Raw rice 1/2 tsp fenugreek seeds 4 dried red chilies For seasoning 1 tsp mustard A few curry leaves 1 tbsp coconut oil Dry roast rice , and red chillies together till rice turns slightly brown.Add the methi seeds just few seconds before you switch off the fire, since it gets roasted fast. Cool and powder it. Keep it aside. Wash and cut the vegetables in to 1 inch long pieces. cook the vegetables in enough water with turmeric, salt and tamarind extract and green chillies. Vegetables can be cooked well or fork tender. Both ways it tastes good. Its up to each one's preference. Once the vegetables are cooked, stir in the ground powder and cook till all the moisture dries up. If you like it mushy, you can stop cooking before it turns dry. Sprinkle a tablespoon of coconut oil and few curry leaves.