Palakkad Molakootal

 

Background

Watched Julie and Julia earlier today and it inspired me to do this post. Molakootal is a quintessential item in the cuisine of Palakkad. It is a staple comfort food in our homes. I doubt if it is served in any restaurant. Molakootal can be described as a vegetable stew in moong dal. The typical vegetables are ash gourd, yam, raw plantain and snake gourd. Jackfruit seeds add a touch of exotica with a nutty flavour. It is very easy to prepare.

Ingredients

Ash gourd – 100 g

Yam – 100 g

Raw plantain - 1

Jackfruit seeds – 4 to 6

Moong Dal – 1 small cup

Grated coconut – 1 tbsp

Red chilli – 1

Cumin – 1 teaspoon

Mustard, Urid Dal and oil for tempering

Method

1)     Cook moong dal (6 minutes in the pressure cooker after the first whistle on a low flame)

2)      Chop the vegetables into small cubes.

3)      Peel the outer 2 layers of the jackfruit seeds and cut into 2 or 3 pieces.

4)      Grind the grated coconut, cumin and red chilli to make a coarse mixture.  

5)      Boil the vegetables and jackfruit seeds in water. Add a pinch of turmeric powder; Molakootal should be pale brown and not yellow. Add salt to taste.

6)      When the vegetables have softened, add the cooked moong dal and stir well. Add water if necessary to get the desired consistency.

7)      Add the mix of coconut-cumin-red chilli.

8)      Finally temper with til oil and urid dal / mustard seeds.

9)      Serve hot with rice. Pachhadi or Thohayal goes well as an accompaniment. 

Notes

As a child I hated Molakootal because it tasted so bland. Now I crave for it. It is a very versatile dish, because it can take in many different vegetables. The multiple textures from different vegetables make it particularly delicious. Especially noteworthy is Keerai (Spinach) Molakootal.