Saturday, January 9, 2010


Tomatoes -  2
Onions - 1
Green chillies - 2/3
Toor dal/parippu/split pigeon peas - a cup
Turmeric - half a teaspoon
Chilli powder - 2 teaspoons
Curry leaves

Cut all the vegetables into small pieces. Boil the dal with turmeric and salt (you can also add it as is but we usually boil and keep some in the fridge just so that making dishes like this are easy).
Boil the ash gourd and pumpkin pieces with turmeric and red chilli powder.
Add the tomatoes after 2 minutes, followed by the onions and the greeen chillies.
Add the toor dal after 2 minutes. Let it all mix well.
After taking off the fire, pour a tablespoon of coconut and garnish with curry leaves.

Postscript: Molagooshyam can be made with either ashgourd or pumpkin. It can also be made without either of them; i.e, with just the onions, tomatoes and chillies.
We also leave out the toor dal when we make prawn molagooshyam or dry fish molagooshyam.

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