01
Keerai Molagutal
With Rice
Keerai Mulagootal - a Tamil greens and lentil curry.
Keerai cooked down with dal and a coconut-jeera paste, finished with mustard and urad dal seasoning.
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AMMAMMA'S NOTES.
Keerai (greens)
3 cups chopped
Cumin seed
1/2 spoon
Tur dal
1/4 cup
Coconut (grated)
1/4 cup
Oil
2 spoon
Mustard
1 spoon
Urad dal
3 spoon
Red chilly
1-2
Salt
to taste
Turmeric
1/4 spoon
01
Cut the keerai and put in a bowl; add water, turmeric, and salt.
02
When cooked, switch off the stove.
03
In a cooker, cook the tur dal with a little water for 3 whistles.
04
In a pan, add oil and red chilly, and 2 spoon urad dal; fry till the dal turns orange.
05
Add cumin seed and switch off the stove; add coconut to this masala and grind to a paste.
06
Add a little keerai to this paste and grind again.
07
Add the cooked dal and the ground masala to the keerai; mix and let it all boil for 5 minutes, then switch off.
08
In a pan, add oil, mustard seed, and 1 spoon urad dal; add this seasoning to the keerai mixture.
Parappu Usily
Boiled vegetables mixed with a steamed, coarsely ground dal masala, finished with mustard seasoning and coconut.
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Morukutaan
Mor Kuzhambu - a Tamil buttermilk curry with ash gourd.
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KEERAI MOLAGUTAL IS ONE OF THOSE DISHES YOU ONLY APPRECIATE WHEN YOU'RE OLDER. WHEN I WAS YOUNGER, AMMAMMA WAS CONVINCED I ONLY DISLIKED IT BECAUSE I HADN'T TASTED HERS, NOT BECAUSE I DISLIKED SPINACH.
YAMINI VENKATESAN
WHAT'S FOR LUNCH, 2026