This is a typical palghat mollaguttal which is made during season when koorkkai is available. Its a delicate and very tasty root vegetable which we get only during October to January. Today I made mollaguttal with four different vegetable.
Mixed vegetable mollaguttal
Chow chow - 2 (Peeled and chopped)
Avarakkai - a few ( chopped)
Chena - 100 grams (Peeled and chopped)
koorkkai - 10 (Peeled and chopped)
moong dahl - 100 grams
For the coconut paste
coconut - 1/2 cup
red chilly - 1 broken
jeera - 1/2 tsp
water - 2 tbsp
For the tadka
coconut oil - 1 tsp
mustard seed - 1 tsp
red chilly - 1 (broken into half)
curry leaves - a few
Method of Preparation
* In a mixer add grated coconut, red chilly and jeera. Grind to a smooth paste.
*Wash and peel Chow chow, chena, koorkkai. Cut avarakkai into small pieces.
*Pressure cook chena and koorkkai for two whistles.
* In a kalchatti pour water add chow chow, avarakkai, moong dahl, turmeric powder and salt. Cook till soft and tender. Make sure moong dahl is cooked well. Now add cooked chena and koorkkai. Now add coconut paste and boil mollaguttal. In a small pan pour a little oil add mustard, curry leaves and one red chilly. Allow mustard to crackle pour it on prepared mollaguttal.
Bhindi Pachadi
Bhindi/ladies finger - 20
green chilli - 2
ginger - a big piece
tamarind pulp - 1 tbsp (Add 1/2 cup hot water)
gingly oil - 1 tsp
mustard - 1 tsp
urad dahl - 1 tsp
chana dahl - 1/2 tsp
red chilly - 1 broken
hing powder - a pinch
Method of Preparation
*Wash and trim the edges of bhindi. Cut into big pieces. Chop green chilli and ginger into small pieces.
*Extract tamarind pulp.
*In a heated pan pour gingly oil, mustard, urad dahl chana dahl and red chilly. Allow the mustrad to crackle, add a little hing powder and chopped green chilli, ginger and bhindi. Mix well. Cook till tender in high flame. Add tamarind pulp along with hot water. Simmer for about 3 to 4 minutes. Adjust salt and serve with vegetable mollaguttal.
Mixed vegetable mollaguttal
Chow chow - 2 (Peeled and chopped)
Avarakkai - a few ( chopped)
Chena - 100 grams (Peeled and chopped)
koorkkai - 10 (Peeled and chopped)
moong dahl - 100 grams
For the coconut paste
coconut - 1/2 cup
red chilly - 1 broken
jeera - 1/2 tsp
water - 2 tbsp
For the tadka
coconut oil - 1 tsp
mustard seed - 1 tsp
red chilly - 1 (broken into half)
curry leaves - a few
Method of Preparation
* In a mixer add grated coconut, red chilly and jeera. Grind to a smooth paste.
*Wash and peel Chow chow, chena, koorkkai. Cut avarakkai into small pieces.
*Pressure cook chena and koorkkai for two whistles.
* In a kalchatti pour water add chow chow, avarakkai, moong dahl, turmeric powder and salt. Cook till soft and tender. Make sure moong dahl is cooked well. Now add cooked chena and koorkkai. Now add coconut paste and boil mollaguttal. In a small pan pour a little oil add mustard, curry leaves and one red chilly. Allow mustard to crackle pour it on prepared mollaguttal.
Bhindi Pachadi
Bhindi/ladies finger - 20
green chilli - 2
ginger - a big piece
tamarind pulp - 1 tbsp (Add 1/2 cup hot water)
gingly oil - 1 tsp
mustard - 1 tsp
urad dahl - 1 tsp
chana dahl - 1/2 tsp
red chilly - 1 broken
hing powder - a pinch
Method of Preparation
*Wash and trim the edges of bhindi. Cut into big pieces. Chop green chilli and ginger into small pieces.
*Extract tamarind pulp.
*In a heated pan pour gingly oil, mustard, urad dahl chana dahl and red chilly. Allow the mustrad to crackle, add a little hing powder and chopped green chilli, ginger and bhindi. Mix well. Cook till tender in high flame. Add tamarind pulp along with hot water. Simmer for about 3 to 4 minutes. Adjust salt and serve with vegetable mollaguttal.
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