A old story my Dad will narrate to me as a kid, is the koorkai farm we had in our village.
Now in my tiny apartment I try to recreate our lost glory.
Owning farmland in our village and harvesting rice to most of the vegetable needed for the family. Good old memories of my Grandmother growing different varieties of spinach and the large mango tree we had in the backyard, where we cousins used to climb and get bitten by red ants!! The sweet tamarind tree, and the sweet cold water from the well. Memories and memories of childhood days, lingering fresh in my mind.
Coming back to a coconut based gravy my Mom is the ultimate master in making. I have never tasted a better version of her molakoottal. She has the ultimate royalty to certain dishes.
Well, its ditto copy of my mothers recipe, which I as a teen her assistant learnt from her. Till today I follow her recipes, as they are authentic and nailing her dishes are the biggest challenge.
Chow chow koorkai molakoottal
Ingredients
1 Chow chow(Chayote) peeled and chopped into cubes.
15 koorkai (boiled and peeled. Chopped into halves.)
10 long bean ( chopped into 1 inch long pieces)
1/2 cup moong dal, pressure cooked.
1/2 tsp Turmeric powder
Grind together
1/2 shell of small Coconut grated
1 red chili halved
1/2 tsp jeera
1/2 tsp raw rice
For the tempering
1 tsp coconut oil
1/2 tsp mustard seeds
1/2 tsp urad dal
A few curry leaves
Tips
Boil and peel of koorkai, or you can scrap the peel and chop into pieces.
Peel the chayote, sometimes the outer skin is little rough.
Method
* Grind coconut, jeere, rice and red chili together by adding a little water.
*Cook moongdal by adding a cup of water in pressure cooker for 2 whistles. Keep aside.
* In an earthen pot of stoneware add vegetables, turmeric powder by adding 2 cups of water and cook. Once done add peeled koorkai. Mix in. Keep aside.
*In a small pan pour coconut oil, add mustard seeds and urad dal. When mustard splutter add curry leaves. Off the stove. Keep aside.
* Mix in cooked vegetables, moong dal and coconut gravy, Use a ladle to mix well, bring to boil, add hot water if the gravy is too thick. adjust salt. Finally pour the tempering. Serve hot with steamed rice.
Now in my tiny apartment I try to recreate our lost glory.
Owning farmland in our village and harvesting rice to most of the vegetable needed for the family. Good old memories of my Grandmother growing different varieties of spinach and the large mango tree we had in the backyard, where we cousins used to climb and get bitten by red ants!! The sweet tamarind tree, and the sweet cold water from the well. Memories and memories of childhood days, lingering fresh in my mind.
Coming back to a coconut based gravy my Mom is the ultimate master in making. I have never tasted a better version of her molakoottal. She has the ultimate royalty to certain dishes.
Well, its ditto copy of my mothers recipe, which I as a teen her assistant learnt from her. Till today I follow her recipes, as they are authentic and nailing her dishes are the biggest challenge.
Chow chow koorkai molakoottal
Ingredients
1 Chow chow(Chayote) peeled and chopped into cubes.
15 koorkai (boiled and peeled. Chopped into halves.)
10 long bean ( chopped into 1 inch long pieces)
1/2 cup moong dal, pressure cooked.
1/2 tsp Turmeric powder
Grind together
1/2 shell of small Coconut grated
1 red chili halved
1/2 tsp jeera
1/2 tsp raw rice
For the tempering
1 tsp coconut oil
1/2 tsp mustard seeds
1/2 tsp urad dal
A few curry leaves
Tips
Boil and peel of koorkai, or you can scrap the peel and chop into pieces.
Peel the chayote, sometimes the outer skin is little rough.
Method
* Grind coconut, jeere, rice and red chili together by adding a little water.
*Cook moongdal by adding a cup of water in pressure cooker for 2 whistles. Keep aside.
* In an earthen pot of stoneware add vegetables, turmeric powder by adding 2 cups of water and cook. Once done add peeled koorkai. Mix in. Keep aside.
*In a small pan pour coconut oil, add mustard seeds and urad dal. When mustard splutter add curry leaves. Off the stove. Keep aside.
* Mix in cooked vegetables, moong dal and coconut gravy, Use a ladle to mix well, bring to boil, add hot water if the gravy is too thick. adjust salt. Finally pour the tempering. Serve hot with steamed rice.
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