Molagootal is to Palaghat Iyers what Kootu is to Tamilians. This is a mix of vegetables or spinach along with lentils and fresh coconut. The combination of Vegetables can be cabbage ,carrot  n peas or White n Yellow Pumpkin or Yam n Koorkai (Chinese potato ) — the list can be endless. It’s a very healthy with a delicious blend of flavours and is had with hot steaming rice. The typical accompaniments to a meal of this curry and rice is Mangai Chammandi (Raw Mango Chutney), Puli inji (Tamarind-Ginger concoction) or any pickle.


It’s the perfect comfort food and a very simple recipe.


This time I made a mologootal of White and Yellow Pumkin—

What goes:-

• White and Yellow Pumkin – 1 big cup (peeled n cubed)
• Grated Coconut – 1/2 cup
• Moong Dal – 1/2 cup
• Red Chillis – 1 or 2
• Cumin Seeds – 1 tsp
• Mustard Seeds, Urad Dal – 1/2 tsp (for seasoning)
• Curry Leaves – a few
• Turmeric Powder – a pinch or more
• Salt – to taste
• Coconut Oil – 2 tbsp

Grind the coconuts, cumin seeds and red chillis to a fine paste.

In a kadai add the cooked vegetable-lentil and the coconut paste and let them simmer for a while.

In the meanwhile prepare the seasoning in a separate pan. Add a little oil and as it becomes hot, add mustard seeds. Wait for it splutter and then add urad dal  and curry leaves. Let it sizzle till it becomes golden brown .

 Blend this with the simmering vegetable mix and take off flame.