Mulagootal -a kerala iyer contribution to Vegetarian recipes
Compiled by
P.R.Ramachander
Most of the Kerala iyers like Mulagootal (Literally means 'addition of pepper").
It is a typical Palakkad Iyer dish , which must have been derived from the Mulagooshyam of the Nambudiris
Mulagooshyam of Nambudiris
(The Nambudiri dish from where Mulagootal originated )
¼ tsp of turmeric powder
1 tsp of Pepper powder
2 tsp of coconut oil
3 cups of vegetables (Yam, Raw banana and ash gourd)
A few curry leaves
Salt to taste
1.Cook vegetables along with pepper powder and Turmeric powder
2.Add salt and boil
3..Garnish with cury leaves, remove from Stove and add coconut oil
Possibly not being accustomed to pepper for pungency and not liking its the thinner consistency , The palakkad Brahmin who was familiar witn a similar Thirunelveli dish called “Poricha Koottu- a side dish to punjent dishes(https://www.archanaskitchen.com/poricha-kuzhambu-recipe-tam… ) ” must have invented it and it became their greatest trade mark dish
Mulagootal is a preperation without sour or pungent taste but is used as a main dish.
As a side dish they prepare some sour and pungent dish like Pachadi, puli Inji , thukayal , arachu kalakki and so on Strangely a Kerala iyer girl marrying a tamil iyer boy or vive versa , misses this dish most. I am giving below recipes of several variations of this dish:-
It is a typical Palakkad Iyer dish , which must have been derived from the Mulagooshyam of the Nambudiris
Mulagooshyam of Nambudiris
(The Nambudiri dish from where Mulagootal originated )
¼ tsp of turmeric powder
1 tsp of Pepper powder
2 tsp of coconut oil
3 cups of vegetables (Yam, Raw banana and ash gourd)
A few curry leaves
Salt to taste
1.Cook vegetables along with pepper powder and Turmeric powder
2.Add salt and boil
3..Garnish with cury leaves, remove from Stove and add coconut oil
Possibly not being accustomed to pepper for pungency and not liking its the thinner consistency , The palakkad Brahmin who was familiar witn a similar Thirunelveli dish called “Poricha Koottu- a side dish to punjent dishes(https://www.archanaskitchen.com/poricha-kuzhambu-recipe-tam… ) ” must have invented it and it became their greatest trade mark dish
Mulagootal is a preperation without sour or pungent taste but is used as a main dish.
As a side dish they prepare some sour and pungent dish like Pachadi, puli Inji , thukayal , arachu kalakki and so on Strangely a Kerala iyer girl marrying a tamil iyer boy or vive versa , misses this dish most. I am giving below recipes of several variations of this dish:-
1.Normal Mulagootal
100 gm toor dhal
1 tsp of turmeric powder
3 cups of cut vegetables (Yam, ash gourd, cooking Banana, Koorkai (optional), Jack fruit seeds(optional )
For Masala
¼ grated coconut
1 tsp of cumin seeds
1 tsp of chilly powder/2 red chillies
For seasoning
2 tsp coconut oil
1 tsp of mustard
1 tsp of Udad dhal
Curry leaves
1,Wash the dhal and vegetable separately.
2.Preassure cook them
3.Grind masala to a paste
.4,Mix Dhal, cooked vegetables and masala paste and boil
5.Season it with mustard ,.udad dhal and curry leaves.(after mustard splutters add udad dhal. Remove it from fire when udad dhal changes colour)
Note :In some homes Green gram dhal is used instead of thur dhal. Again some people dry-fry green gram dhal before boiling. The frying is till a pleasant aroma from the dhal emnates.
2,.Mathan Mulagootal
100 gm toor dhal
1 tsp of turmeric powder
3 cups of cut Pumpkin
For Masala
¼ grated coconut
1 tsp of cumin seeds
1 tsp of rice
1 tsp of chilly powder/2 red chillies
For seasoning
2 tsp coconut oil
1 tsp of mustard
1 tsp of Udad dhal
1 table spoon of shredded coconut
Curry leaves
1,Wask the dhal and Pumpkin separately.
2.Preassure cook dhal and Cook pumpkin seperately
3.Grind masala to a paste
.4,Mix Dhal, cooked pumpkin and masala paste and boil
5.Season it with mustard ,.udad dhal, shredded coconut and curry leaves.(after mustard splutters add udad dhal.When the colour of Dhal changes add shredded coconut.,Fry till the pleasant aroma comes)
3.Keerai Mulagootal
Keerai (spinach/greens/palak): 300g
Toor dal: ¾ cup
grated coconut: ½ cup
mustard: 1 tsp
urad dal: 2 tsp
red chilli: 1
jeera: ½ tsp
turmeric powder: 1tsp
salt: to taste
Oil: 1tbsp
1.Wash and drain the greens, and cook. Cool. And grind to a paste.
2.Pressure cook the toor dal with turmeric powder.
3.Heat 1 tsp of the oil, add 1 tsp urad dal and 1 red chilli broken into bits, fry till the dal is pink in color. Remove. Grind coconut with fried dal and chilli and the jeera to a smooth paste.
4.Boil the ground leaves leaves with salt.
5.Add the cooked toor dal and boil for 5 minutes.
6.Add the ground coconut paste and add enough water to get pouring consistency. Boil. Remove from the stove.
7.Heat the remaining oil, add the mustard seeds when they splutter, add the remaining urad dal, when the dal turns pink, pour into the keerai molagootal.
Note: Nowadays
Cabbage/cauliflower Mulagootal is prepared employing the same formula but cut cabbage/cauliflower is used.
100 gm toor dhal
1 tsp of turmeric powder
3 cups of cut vegetables (Yam, ash gourd, cooking Banana, Koorkai (optional), Jack fruit seeds(optional )
For Masala
¼ grated coconut
1 tsp of cumin seeds
1 tsp of chilly powder/2 red chillies
For seasoning
2 tsp coconut oil
1 tsp of mustard
1 tsp of Udad dhal
Curry leaves
1,Wash the dhal and vegetable separately.
2.Preassure cook them
3.Grind masala to a paste
.4,Mix Dhal, cooked vegetables and masala paste and boil
5.Season it with mustard ,.udad dhal and curry leaves.(after mustard splutters add udad dhal. Remove it from fire when udad dhal changes colour)
Note :In some homes Green gram dhal is used instead of thur dhal. Again some people dry-fry green gram dhal before boiling. The frying is till a pleasant aroma from the dhal emnates.
2,.Mathan Mulagootal
100 gm toor dhal
1 tsp of turmeric powder
3 cups of cut Pumpkin
For Masala
¼ grated coconut
1 tsp of cumin seeds
1 tsp of rice
1 tsp of chilly powder/2 red chillies
For seasoning
2 tsp coconut oil
1 tsp of mustard
1 tsp of Udad dhal
1 table spoon of shredded coconut
Curry leaves
1,Wask the dhal and Pumpkin separately.
2.Preassure cook dhal and Cook pumpkin seperately
3.Grind masala to a paste
.4,Mix Dhal, cooked pumpkin and masala paste and boil
5.Season it with mustard ,.udad dhal, shredded coconut and curry leaves.(after mustard splutters add udad dhal.When the colour of Dhal changes add shredded coconut.,Fry till the pleasant aroma comes)
3.Keerai Mulagootal
Keerai (spinach/greens/palak): 300g
Toor dal: ¾ cup
grated coconut: ½ cup
mustard: 1 tsp
urad dal: 2 tsp
red chilli: 1
jeera: ½ tsp
turmeric powder: 1tsp
salt: to taste
Oil: 1tbsp
1.Wash and drain the greens, and cook. Cool. And grind to a paste.
2.Pressure cook the toor dal with turmeric powder.
3.Heat 1 tsp of the oil, add 1 tsp urad dal and 1 red chilli broken into bits, fry till the dal is pink in color. Remove. Grind coconut with fried dal and chilli and the jeera to a smooth paste.
4.Boil the ground leaves leaves with salt.
5.Add the cooked toor dal and boil for 5 minutes.
6.Add the ground coconut paste and add enough water to get pouring consistency. Boil. Remove from the stove.
7.Heat the remaining oil, add the mustard seeds when they splutter, add the remaining urad dal, when the dal turns pink, pour into the keerai molagootal.
Note: Nowadays
Cabbage/cauliflower Mulagootal is prepared employing the same formula but cut cabbage/cauliflower is used.
You would enjoy them provided you are willing to accept the philosophy of a non pungent main dish supported by a pungent side dish is OK ,
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