Iyer Samayal – 3 Generations secret recipe

My Granny, My Mom and My Wife Prepares the Best

Molagootal

Ingredients

  • 2 Cups Cubed Mixed Vegetables Carrots, Chayote, Peas, Potato
  • 6 2″ Drumsticks pieces
  • 1/2 Cup Tur Dal/ Tuvar Dal/ Split Pigeon Pea
  • 1 Tsp Turmeric Powder
  • Salt to taste

To Grind

  • 1/4 th Cup Fresh Grated Coconut
  • 1 Tsp Cumin Seeds
  • 1 Dried Red Chilly Optional

Garnish/ Seasoning

  • 2 Tsp Coconut Oil
  • 1 Tsp Mustard Seeds
  • 1 Tsp Split Ural Dal
  • 1 Dried Red Chilly
  • 10- 12 Curry Leaves

Preparations

  1. In a Pressure Cooker Pan, add the cubed vegetables, drum sticks, washed Tur Dal, Turmeric Powder and enough water to cover. Close and pressure cook for 15 minutes. Allow the steam to release and set it aside.
  2. In the meanwhile, grind coconut, cumin seeds and red chilly with 2-3 tsp of water until you achieve a smooth paste. If required add a little more water while blending.
  3. Add the ground coconut mixture to the pressure cooked vegetable/ dal mixture in the pressure cooker. Allow them to boil and then simmer for 5 minutes. Add salt to taste.
  4. In a small frying pan, heat coconut oil and add mustard seeds, dal, and red chilly. Once they begin to splutter, add curry leaves. Turn off the flame and add the seasoning to the pressure cooker Molagootal.

This is a great combination with plain rice, thogayal or injipuli

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