Keerai Molagootal Recipe | South Indian Spinach KooTu

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Molagootal is a comforting Tamil Brahmin-style dish made with spinach or other greens, cooked along with dal and a mild coconut-based paste. Unlike spicy curries, molagootal is light, wholesome, and perfect for everyday meals. This traditional recipe is often paired with tamarind based kuzhambu variety, rasam variety, or pachadi, making it a balanced South Indian platter. Nutritious, easy to digest, and suitable for all ages, molagootal is a staple in many Tamil households and a beautiful example of simple, sattvic cooking.

Wash well, and finely chop

spinach might contain sand, so always wash well and trim. I finely chop them. You can chop according to your taste.

WHAT KIND OF DAL SHOULD I USE FOR  fenugreek leaves DAL?

In our home, I prefer using toor dal for my kootu varieties. You can use any dal of your choice.

HOW TO MAKE INSTANT POT Palakkad Keerai Kootu?

You can grind coconut and add dal, spinach, ground mixture, and water; cook in rice mode, and do natural pressure release

WHAT IS THE BEST COMBO FOR KEERA KOOTU?

It tastes best as a rice accompaniment when paired with potato roast and raw banana roast. It also goes well as a side for tamarind based kuzhambu variety, rasam variety.

CAN I USE ANY OTHER OIL?

Yes, you can use the oil of your choice, but coconut oil gives the best flavour for the coconut-based methi dal kootu recipe.

What is molagootal? 

Molagootal is a Tamil Brahmin-style curry made with greens or vegetables, dal, and a mild coconut paste. It is less spicy than kootu and has a wholesome, comforting flavor.

Which vegetables or greens can be used for Palakkad molagootal?

Spinach (keerai) is most common, but you can also use pumpkin, ash gourd, drumstick leaves, or a mix of seasonal vegetables.

How is molagootal different from kootu?

Kootu is usually spicier and uses more seasoning, while molagootal is milder, lighter, and often prepared without heavy tempering, making it more sattvic.

Can molagootal be made without coconut?

Yes, but coconut is traditional and gives molagootal its creamy texture and authentic flavor. Skipping it will change the taste profile.

What do you serve with molagootal?

It pairs best with steamed rice and ghee, often accompanied by rasam or pachadi for a complete Tamil Brahmin meal.

Is molagootal healthy?

Absolutely. It combines protein-rich dal, fiber from greens, and healthy fats from coconut, making it a balanced vegetarian dish suitable for kids and elders.

Kootu recipes in TMF

Kuzhambu recipes in TMF

Pressure cooker based recipes in TMF

Vendhaya keerai recipes

Ingredients

To pressure cook

1/2 cup toor dal

1+1/2 cups water

Sesame oil

Turmeric powder

To Roast & Grind

1/2 teaspoon coconut oil

1 tablespoon urad dal

3 red chillies

1/2 teaspoon cumin seeds

1/4 cup coconut Water

To Temper

1 tablespoon coconut oil

1/2 teaspoon mustard seeds

1 tablespoon urad dal

1 red chilli

Asafoetida

keerai

3 cups keerai

1/2 cup water

Turmeric powder

Salt

How to make keerai Molagootal with step-by-step pictures

•  Wash and soak toor dal for 10–15 minutes.

•  Add water, turmeric powder, and a few drops of sesame oil; pressure cook for 5 whistles.

 

•  Heat the coconut oil and roast the urad dal and red chillies until golden.

•  Transfer to a mixie jar; add cumin seeds, coconut, water, and grind to a smooth paste.

•  Cook keerai with water + turmeric powder for 1 minute (just wilt).

•  Add the ground coconut paste + a little water and boil for 2 minutes.

•  Add the cooked dal and salt, and simmer for 5 minutes until creamy.

•  Heat coconut oil; roast mustard seeds, urad dal, red chilli.

•  Add asafoetida and pour the tempering over the molagootal.