Tuesday, November 2, 2021



Ever since we were kids, we were told that spinach is good for health. I remember from my childhood, the cartoon character Pop Eye used to love spinach. This article from WebMD explains why spinach is considered to be good for health. 

Spinach is called Palak in Hindi and Pasili Keerai in Tamil. Keerai refers to different types of greens.

Elsewhere in this blog, you will find recipes for dishes made with spinach, such as:-

Today's recipe is for a side dish called, " Keerai Molagootal" which is popularly made in Palghat( now called Palakkad) Brahmin homes. Molagootal is made using different types of greens. Today's is made with spinach. Since spinach is called Palak in Hindi this dish is really Palak from Palakkad!! I have adapted this from "Keerai Molagootal" in the popular website Subbu's Kitchen.

Using coconut oil for the seasoning gives it a special touch! 

I made this for the first time a few days ago and we loved it! 


  • Spinach/Palak/Pasili Keerai, 250 gms 
  • Toor Dal, 1/2 cup
  • Turmeric Powder, 1/4 tsp
  • Salt, to taste 
  • Oil, 1 tsp 
To Be Ground To A Paste: 
  • Urad Dal, 2 tbsp
  • Byadgi Red Chillies, 2
  • Fresh Coconut Gratings, 1/4 cup
  • Cumin Seeds, 1 tsp
For the Seasoning:-
  • Mustard Seeds, 1 tsp
  • Urad Dal, 2 tsp
  • Red Chilli, 1
  • Coconut Oil, 1 tsp 

Remove the spinach leaves from their stems, wash thoroughly in several changes of water
Chop the spinach leaves and keep aside
Wash the toor dal and pressure cook in adequate water for 2-3 whistles
Once it cools, remove the cooked dal and mash it well. Keep aside
Heat 1 tsp of oil in a pan and on medium heat add 2 tbsp of urad dal and Byadgi red chillies and roast them till the dal changes colour
Remove these roasted ingredients to a small mixer jar
Add the coconut gratings and cumin seeds
Grind to a fine paste adding the required amount of water. Keep aside
In a vessel cook the chopped spinach adding 1/4 tsp of turmeric powder and 1/2 cup of water till the spinach gets done. Mash the cooked spinach with the back of the ladle
Add salt to taste and mix well
To this, add the cooked and mashed dal and the freshly ground paste and mix well 
Bring this to a boil, then let it simmer for a couple of minutes and switch off the gas
In a small pan, heat 1 tsp of coconut oil, and on medium heat add the mustard seeds and when they splutter add the urad dal and red chilli
Saute till the dal changes colour
Pour this seasoning onto the Keerai Molagootal
Transfer to serving bowl and serve with rice or chapatis. 

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