Ingredients with Measurements:
- 1 cup grated coconut
- 1/2 cup chopped onion
- 1/2 tsp cumin seeds
- 1/2 tsp turmeric powder
- 1/2 tsp red chili powder
- 1/2 tsp coriander powder
- 1/2 tsp black pepper powder
- 1/2 tsp mustard seeds
- 1/2 tsp fenugreek seeds
- 1/2 tsp asafoetida
- 1/2 tsp salt
- 2 cups mixed vegetables (carrots, beans, pumpkin, drumstick)
- 1/2 cup cooked toor dal
- 2 cups water
- 1 tbsp coconut oil
- Curry leaves
Special Equipment Needed:
- Blender or food processor
Step-by-Step Instructions:
1. In a blender or food processor, blend the grated coconut, chopped onion, cumin seeds, turmeric powder, red chili powder, coriander powder, and black pepper powder with 1/2 cup of water to make a smooth paste.
2. In a large pot, heat the coconut oil over medium heat. Add the mustard seeds, fenugreek seeds, and asafoetida and cook until the mustard seeds pop.
3. Add the mixed vegetables and curry leaves to the pot and stir well.
4. Add 1 1/2 cups of water to the pot and bring to a boil. Reduce the heat to low and simmer until the vegetables are cooked through.
5. Add the cooked toor dal and the coconut paste to the pot and stir well.
6. Add the remaining 1/2 cup of water to the pot and simmer for 5-10 minutes, stirring occasionally.
7. Serve hot with rice or roti.
Time:
Preparation time: 15 minutes
Cooking time: 30 minutes
Temperature:
Medium heat
Serving size:
4-6 servings
Nutritional information:
Calories: 180
Fat: 8g
Carbohydrates: 22g
Protein: 6g
Sodium: 300mg
Fiber: 6g
Substitutions for ingredients:
- Any vegetables can be used in place of the mixed vegetables listed in the recipe.
- Ghee or vegetable oil can be used in place of coconut oil.
Variations:
- Add 1/2 cup of tamarind pulp to the pot for a tangy flavor.
- Use only one type of vegetable, such as pumpkin or drumstick, for a simpler version of the curry.
Tips and Tricks:
- Soak the fenugreek seeds in water for 10 minutes before using to reduce their bitterness.
- Use fresh curry leaves for the best flavor.
- Adjust the amount of water in the recipe to achieve the desired consistency of the curry.
Storage Instructions:
Store the leftover curry in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat the curry in a pot over low heat, stirring occasionally, until heated through.
Presentation Ideas:
Serve the curry in a large bowl with a spoon for serving.
Garnishes:
Garnish the curry with chopped cilantro or grated coconut.
Pairings:
Serve the curry with rice or roti.
Suggested Side Dishes:
Serve the curry with a side of raita or papadum.
Troubleshooting Advice:
- If the curry is too thick, add more water to achieve the desired consistency.
- If the curry is too spicy, reduce the amount of red chili powder used in the recipe.
Food Safety Advice:
- Make sure all vegetables are thoroughly washed before using.
- Store leftover curry in the refrigerator and consume within 3 days.
Food History:
Molagoottal Curry is a traditional South Indian dish that is typically made with a variety of vegetables and coconut.
Flavor Profiles:
This curry has a rich and creamy coconut flavor with a hint of spice from the red chili powder and black pepper.
Serving Suggestions:
Serve this curry as a main dish with rice or roti, or as a side dish with other Indian dishes.
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Region: Indian