Molakooshyam
This is a simple lentil and veggies curry more commonly made in Palakkad and Trissur districts of Kerala. And I am sure, every household would have their version of the same. Some people make this without coconut, while some add ground coconut. Some add coriander powder whereas few others skip it. Like most curries of Kerala, even this curry uses very less oil and is low on spice levels too. Perfect for the summer season. You can use yellow pumpkin or raw papaya too instead of ashgourd.
We make a similar curry with bottle gourd too. My mom in law adds a few pieces of brinjal too 🙂
You can use tur/arhar dal in place of moong dal. If desired add 2-3 cloves of garlic too while you grind the coconut. Enjoy it with hot steamed rice and some spicy stir fry. I prefer such curries with either baingan stir fry or some methi recipe or bittergourd stir fry.
Ingredients:
- Ash gourd 200 gm
- Brinjal 1-2
- Moong dal 1/2 cup
- Salt to taste
- Turmeric powder 1/2 tsp
- Red chili powder 1 tsp
- Coriander powder 1 tsp
- Shallots 4-5
- Curry leaves few
- Cumin seeds 1/2 tsp
- Mustard seeds 1/2 tsp
- Refined oil 2 tsp
- Grated coconut 3-4 tbsp
Method:
- Wash and soak the moong dal for atleast half an hour.
- Cook it with a dash of turmeric powder and salt.
- Chop the ash gourd and brinjal into small one centimetre cubes. Soak it in water for few minutes.
- Cook the vegetables with salt, red chili powder, turmeric powder and coriander powder till it’s cooked completely.
- Grind the grated coconut along with cumin seeds and 1-2 shallots into a fine paste.
- Mix the dal and cooked vegetables and add the coconut paste into it.
- Bring it to a boil. Check and adjust the salt according to your liking.
- Remove from fire and keep aside.
- For the tempering, heat a spoon of oil in a small tadka pan. Add mustard seeds, curry leaves and finely chopped shallots.
- Fry till the onion turns golden in colour.
- Add the tempering into the curry and close it with a lid for all the flavours to infuse well.
- Serve the curry with steamed rice.
