Keerai Molagootal ( Spinach in a coconut spiced gravy )

One of the most delicious ways to have spinach is the Keerai Molagootal, which is a great healthy blend of lentils, spinach, little coconut and cumin  paste with spices. 

A typical delicious  dish from Kerala , especially the Palakkad side, where all kinds of Molagootal is famous.


2 bunches of spinach, washed, cleaned and chopped fine. ( Amaranth or paalak is fine. )
1/2 cup of moong dal pressure cooked..

1tsp cumin seeds

2 red chillies

1/2 cup coconut freshly grated.
A small pinch of pepper powder or cracked pepper.
2 tsp rice flour to help thicken the gravy.
Salt to taste
 2 tsp coconut oil.or any cooking oil.
Pinch of turmeric powder.


In a deep pan add the chopped spinach leaves, add a pinch of turmeric powder and let it cook till soft, will not take long and do not add too much wate rto cook.
When the spinach is cooking , grind to a paste , fresh coconut, cumin seeds, 2 red chillies, 2 tsp rice flour, cracked pepper powder all in a mixie with very little water to a smooth paste.
Keep this aside.
When the spinach leaves seem to be softened and cooked, add the mashed dal, and the ground paste and blend well in the pan . Keep the flame on a low , make a tempering  of  mustard seeds, split udad dal and 2 red dry chillies in coconut oil and pour this over the cooked Molagootal.

Enjoy Keerai Molagootal  mixed  with rice  and have pappadam or as a side dish.