Keerai Mulagootal – Amaranth Leaves in a Coconut and Lentil Gravy (GF, V)
This is a dish that is truly Palakkad Iyer cooking. I have come across somewhat similar versions in Tamil Iyer homes but not the Palakkad version. A Mulagootal (some call it Milaikootal) can be prepared with a variety of one or a combination of usually two vegetables like raw plantain (vazhakkai), e
For tempering/ tadka:
  • 1tsp mustard seeds urad daland each
  1. Initial preparation : Clean the leaves wash and cut up the leaves and tender parts of the stem into big pieces using kitchen scissors or a knife. I have a pair of scissors I keep for this and cutting up herbs. I also advise immersing the leaves for about half an hour (if using fresh leaves) in water to which about 2 tsps of salt (or turmeric powder) has been added. This ensures that all those little germs/ bugs we canu2019t see (but are there) are taken care of!
  2. Now place the leaves in a MW-safe bowl, sprinkle a handful of water, cover the bowl loosely and MW at 100% for about 6 minutes. Stand for 5 minutes and allow to cool. Put the leaves and whatever liquid is with it into the blender and pulse once or twice to mash. Do not puree.
  3. I donu2019t cook tuvar dal in the MW. If you do, please cook it as you would such that you have a cooked dal that can be mashed well.
  4. In another dish put xbd tsp of oil. MW at 100% for 1 minute. Add 1 tsp of urad dal and MW at 100% for about 1 xbd minutes. By now the the dal should be light brown. Remove this dal and put it in a mixer blender. Now add the cumin seeds and the coconut and grind everything to a fine paste using water as required. Keep aside.
  5. Final Preparation : In a deep dish, put 1 tsp of oil. MW at 100% for a minute. Add the mustard seeds and the other 1 tsp of urad dal, cover loosely and MW at 100% for 1 xbd minutes. The mustard seeds would have spluttered and urda dal browned. Now add the mashed amaranth leaves and tuvar dal, turmeric and chilli powders, salt and 3 cups of water. Mix well. MW this at 100% for 6 minutes. Mix well and further MW at 60% for another 6 to 8minutes till the mulagootal is slightly thick but of pouring consistency (little thicker than a sambhar)
  6. Serve hot with rice and a spicy accompaniment like pachadi or thogayal (will do a post later).
  7. Stovetop Method : The ingredients and method are the same, just that the cooking is done on the stovetop.
Recipe Notes

This is going to be a part of MEC: Greens at Cooking 4 All seasons