Koorkai Mulagoottal.Chinese potato gravy.

Mulagoottal is very popular cuisine from Palakkad ,Kerala. We can make mulagoottal with many vegetables like greens, white pumpkin, yellow paumpkin, cabbage, mix veg, potato, yam , raw banana , banana stem, banana flower, carrot  etc. Toady i made this curry with cinese potato or koorka or sirukizhangu. Mulagootal is a mix of daal and coconut masala. We can make this with tuar daal or yellow moong daal. I made this with yellow moong daal today. This goes very well with hot rice. Arachukalakki  or vendakka puli is ann good combo for this. Let us see how to make this.

Preparation time approx  20 to 30 minutes.

Ingredients.

  • 250 gram koora washed peeled or washed cooked and peeled. Both the way we can make this.
  • 1/3 cup yellow moong daal.
  • 1/2 cup grated coconut.
  • 1/2 tsp jeera
  • 3 red chillies.
  • 1/2 tsp turmeric powder.
  • salt to taste.

For Seasoning.

  • 1tbsp coconut oil or any cooking oil.
  • 1 tsp mustard seeds.
  • 1 red chilly,
  • few curry leaves.

Method.

Pressure cook the daal and keep aside.

Wash and peel the koorkai . If koorkai is very big in size cut it in to little smaller size.  Add enough water , salt and turmeric powder. Cook this.

or Wash and pressure cook this for 3 whistles. Peel the skin. Cut this in to small pieces. Add water, salt  and turmeric powder and boil it.

In the mean time grind coconut, red chillies, jeera in to a smooth paste adding enough water.

Once koorkai is cooked well add the cooked daal and masla paste. Mix well. Add little more water if needed. Allow it to boil. Do not cook too much time after adding coconut paste.

Heat a pan add oil. When it is hot add mkustard seeds. Let it crackle. Add one red chilly (optional)   and curry leaves. Pour this over the gravy. Switch off the stove and serve with hot rice.

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