Molagootal - Recipe for Drum Stick Leaves & Coconut based Gravy

While talking about Kerala cusine, its generally only Sambhar , Avial or Rasam that's commonly known. Traditionally the Palakkad style of cooking has no garlic or onions used and its purely vegetarian as its largely influenced by the Brahmin Iyers. 

One of my favorite coconut based gravy is Molaguttal usually served with Rice. You can prepare a Molaguttal using Ashgourd, Cabbage, Drumstick, Snake Gourd, Red or Green Amaranth Leaves.  The recipe shared below is made using Drumstick leaves.

Ingredients:

2  cup  Drumstick Leaves (only use the leaves remove the tail (stalks)
¼ cup Tur Dal (in case you are not sure for the cup measure, you can use the traditional hand measure, so like my mom explains, 3 handful of Tur dal.)
½ tsp  Turmeric Powder
1 ½ tsp Red Chilli Powder
½ cup  Grated Coconut
½ tsp  Jeera/Cumin Seeds

For Tempering:
1 ½ tsp Oil (Authentic cooking will include Coconut Oil)
½ tsp Mustard seeds
1 Red Chili
Handful of curry leaves
Coconut cut into small pieces

Preparation:

1. Wash and soak the dal, while you clean the drumstick leaves from its branches and have the stalks removed. Clean the drumstick leaves in a colander and drain the water completely.
2. Add the dal, drumstick leaves, turmeric powder and red chilli powder in a pressure cooker with enough water and pressure cook for three whistles.
3. Grind the grated coconut and jeera to a smooth fine paste (adding water as required while grinding).
4. Now mix the paste to the pressure cooked dal and let the gravy boil for 2-3 minutes, add salt and if you like it spicy add little chilli powder, stir a little ensuring no lump is formed on a medium flame.
5. Once the gravy comes to a full boil, lower the flame. Take a small kadai /pan for seasoning, heat oil, add mustard seeds, when it crackles add the Red chilli, Curry leaves and small coconut pieces. Pour it over the gravy. 

Serve this with steamed rice and papaddums…

Psst Psst: You can also mix moong dal and tur dal in the ratio of 2:1 to make the gravy.

Recipe and Images contributed by Sangeeta Iyer