Keerai Molagootal is a traditional South Indian dish made with spinach (keerai) and toor dal (split pigeon peas), spiced with coconut and red chillies. The combination of nutritious spinach and protein-rich toor dal makes it a comforting and wholesome dish for steamed rice. If you love South Indian spinach recipes, try my Keerai Sadam and Murunga Keerai Kootu.
Keerai Molagootal recipe is a keerai kootu with freshly made spice paste and toor dal. The difference between molagootal and a regular kootu is the spices used. Keerai Molagootal is a famous and traditional Palakkad dish that is super simple to make. I prefer this over a simple keerai masiyal because this molagootal tastes so good with just a few extra preparation steps.
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The first time I heard molagootal, I assumed we would add black peppercorn (milagu) to the recipe. But to my surprise, we add only red chillies for spice. Spinach molagootal is my preferred recipe when I get a fresh batch of spinach. This South Indian dish is a simple spinach kootu recipe that can be had for lunch or a quick and easy weekday dinner.
Why you’ll love making Keerai Molagootal?
This palakkad style keerai is an easy recipe to include spinach in your meal.
Keerai Kootu is a healthy and wholesome South Indian dish that is fulfilling and comforting as well.
Keerai molagootal is very simple to make with easily available ingredients and takes less than 30 minutes of our time.
This keerai kootu can be made vegan and enjoyed as a main dish or side dish.
Keerai Molagootal Ingredients
Spinach – You can use any spinach variety like palak, arai keerai, mulai keerai. For this recipe, I used baby spinach available in local stores. You can use frozen spinach if you don’t get fresh ones.
Dal – Toor dal is used traditionally to make this variety of kootu.
Spice Paste: Urad dal, red chillies, cumin seeds, and grated coconut add spice and flavour.
Seasoning – Coconut oil, mustard seeds, curry leaves, red chilli, asafoetida.
How to make Keerai Molagootal
Cooking the Dal: Cook the toor dal in a pressure cooker with a pinch of turmeric until soft and mushy. Once cooked, mash the dal and set it aside.
Chop the spinach: Wash and chop the spinach.
Cook the Spinach: In a pan, add finely chopped spinach leaves. Add water, salt, turmeric powder and cook on a medium flame for 10 minutes.
Roast coconut spice paste ingredients: Add urad dal and red chillies in another pan and roast them well. Once they turn golden brown and aromatic, switch off. Let the ingredients cool down. Add them to the mixer jar along with coconut and cumin seeds. Grind them together. Add a little water and grind again to make a fine paste.
Combining the Ingredients: Add the cooked spinach and ground coconut mixture to the spinach. Mix them well and add salt if needed. Let them boil together for 5 minutes.
Tempering: Heat coconut oil in a small pan and add mustard seeds. Once the seeds splutter, add the curry leaves, dried red chillies, and a pinch of asafoetida. Pour this tempering over the prepared Keerai Molagootal.
Serve Hot: Keerai Molagootal is now ready to be served with hot steamed rice.
Tips to make the best keerai kootu with toor dal
Use fresh and tender spinach for the best flavour and texture.
Adjust the amount of red chillies according to your spice preference.
Ensure the toor dal is well cooked until for a smooth consistency.
Serving Suggestions
Keerai Molagootal pairs well with hot steamed rice and a dollop of ghee or sesame oil. You can serve this keerai paruppu along with some vegetable stir fry on the side. A few suggestions are Seppankizhangu Roast, Beans Paruppusili, Kovakkai Poriyal, and Aloo Matar. Potato Roast tastes the best with with paruppu keerai kootu.
Keerai Molagootal can also be served with Chapati for a variation.
Frequently asked questions
While toor dal is traditionally used in Keerai Molagootal, you can experiment with other dals like yellow moong dal or masoor dal for a different flavour.
The spiciness of Keerai Molagootal can be adjusted according to your preference. You can increase or decrease the amount of red chillies to suit your taste.
Yes, frozen spinach can be used as a convenient alternative. Ensure that it is thawed and drained before adding it to the dish.
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Recipe Card
Keerai Molagootal with Toor Dal
Ingredients
- 4 cups Spinach chopped ( 1 bunch )
- ½ cup Water
- ¼ teaspoon Turmeric Powder
- 1 teaspoon Salt
- ¼ cup Toor Dal
For the spice paste
- 1 tablespoon Urad Dal
- 5 Red Chillies
- ⅓ cup Coconut
- ½ teaspoon Cumin seeds
For Tempering
- 1 teaspoon Coconut Oil
- ½ teaspoon Mustard seeds
- 1 Red Chilli
- Curry Leaves few
- Asafoetida a pinch
Instructions
- Pressure cook the toor dal with a pinch of turmeric until soft and mushy. Once cooked, mash the dal and set it aside.
- In a pan, add finely chopped spinach leaves. Add water, salt, turmeric powder and cook on a medium flame for 10 minutes. Keep the pan open while cooking.
- Add urad dal and red chillies to another pan and roast them well. Once they turn golden brown and aromatic, switch off. Let the ingredients cool down.
- Add them to the mixer jar along with coconut and cumin seeds. Grind them together. Add a little water and grind again to make a fine paste.
- Add the cooked spinach and ground coconut paste to the spinach. Mix them well and add salt if needed. Let them boil together for 5 minutes.
- If you want to make the consistency thinner, add water and adjust.
- Heat coconut oil in a small pan and add mustard seeds. Once the seeds splutter, add the curry leaves, dried red chillies, and a pinch of asafoetida. Pour this tempering over the prepared Keerai Molagootal.
- Keerai Molagootal is now ready to be served with hot steamed rice.