Mulakushyam | Moloshyam | Mulukushyam
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Mulakushyam, also known as Moloshyam or Mulukushyam, is a simple, comforting Kerala‑style curry made with vegetables, lentils, coconut oil, and minimal spices. This traditional dish is light, wholesome, and naturally vegan, making it a staple in many Kerala homes. Its mild flavor, silky texture, and gentle seasoning make it perfect for pairing with steamed rice, thoran, or papadam. Whether you’re exploring Kerala cuisine or looking for an easy, everyday curry, Mulakushyam is a nourishing, soul‑soothing recipe that celebrates the beauty of simplicity.
What is Mulakushyam?
Mulakushyam is a mild Kerala curry made with vegetables and lentils, seasoned lightly with coconut oil and green chillies. It’s simple, nutritious, and perfect for everyday meals.
What vegetables can be used in Mulakushyam?
Common choices include:
- Raw banana
- Ash gourd
- Pumpkin
- Snake gourd
- Carrot
- Drumstick
You can use a single vegetable or a mix.
Is Mulakushyam spicy?
No, it is one of the mildest Kerala curries. Green chilli and chilli powder are used, but in small amounts. Adjust according to your taste.
Is Mulakushyam vegan?
Yes, it is naturally vegan since it uses coconut oil and no dairy.
What is the difference between Mulakushyam and Olan?
Mulakushyam uses lentils and is slightly thicker, while Olan is coconut-milk-based and more delicate in flavor.
What do you serve with Mulakushyam?
It pairs beautifully with:
- poriyal
- Thoran
- Mezhukkupuratti
- Papadam
- Pickle
Can I make Mulakushyam without lentils?
Yes — some versions skip lentils and rely only on vegetables, but the dal adds body and creaminess.
Can I store Mulakushyam?
It stays fresh for 1–2 days in the refrigerator. Reheat gently and add a splash of hot water if it thickens.
Ingredients
To Cook
300 g white pumpkin (cubed)
1/2 cup toor dal
3 green chillies (slit)
1/2 tsp chilli powder
1/8 tsp turmeric powder
1/2 tsp Salt
1+1/2 cups water (adjust as needed)
For Finishing
1 tbsp coconut oil
curry leaves
How to make Mulakushyam with step-by-step pictures
- Wash the toor dal well and soak it.
- Add the dal and water to a pot and bring it to a boil.
- Add the pumpkin cubes, green chillies, turmeric, salt, and chilli powder; mix well.
- Pressure cook for 4 whistles.
- Once cooked, open the lid and mix well.
- Add a little hot water if the curry looks too thick.
- Add coconut oil and curry leaves, and bring it to a boil.
- Switch off the heat.
- Close the lid for 2 minutes to let the aroma infuse.
Ingredients
To Cook
- 300 g white pumpkin cubed
- 1/2 cup toor dal
- 3 green chillies slit
- 1/2 tsp chilli powder
- 1/8 tsp turmeric powder
- 1/2 tsp Salt
- 1 +1/2 cups water adjust as needed
For Finishing
- 1 tbsp coconut oil
- curry leaves
Instructions
- Wash the toor dal well and soak it.
- Add the dal and water to a pot and bring it to a boil.
- Add the pumpkin cubes, green chillies, turmeric, salt, and chilli powder; mix well.
- Pressure cook for 4 whistles.
- Once cooked, open the lid and mix well.
- Add a little hot water if the curry looks too thick.
- Add coconut oil and curry leaves, and bring it to a boil.
- Switch off the heat.
- Close the lid for 2 minutes to let the aroma infuse.
Video
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