Saturday, August 11, 2012

Keerai Milagootal

Milagootal is one of the traditional dish of Kerala. It is less spicy and good for all. It can be made with mixed keerai, cabbage and mixed veggies(raw banana, pumpkin, chenna). The below recipe is my version of milagootal with Keerai(spinach).

Keerai/ spinach – 1 bunch(i used chirukeerai)
Toor dal – ¾ cup
Turmeric powder – ¼ tbsp
Hing/ Asafoetida – a pinch
Salt to taste

To grind:
Grated coconut - ½ cup
Urad dhal –1 ½ tbsp (roasted in oil)
Red chillies – 2 Nos(roasted in oil)
Jeera – ½ tbsp
Pepper corns – 3 Nos

For seasoning:
Oil – 1 tbsp(I used coconut oil)
Mustard – ½ tbsp
Currey leaves – a few

  1. Wash, then drain and chop the spinach/ keerai and pressure cook for a whistle and keep it aside.
  2. Pressure cook the dhal with turmeric powder & hing and keep it aside.
  3. Heat a few drops of oil in a pan and fry the urad dhal and 2 broken red chillies until the dhal turn light brown colour. Now grind it along with coconut,jeera and pepper corns into a smooth paste.
  4. Smash the cooked greens and mix it with cooked dhal, grounded masala and salt and allow it to boil for 5 minutes (add enough water to get pouring consistency).
  5. Switch off the flame.
  6. Now heat the remaining oil in a pan and add the mustard seeds when they splutter, add the curry leaves, pour into the keerai milagootal.
  7. It can be served along with rice, chappati, dosa and idli or simply have it like a soup.
For Childrens:
Add a spoon of ghee with milagootal with hot rice.

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