Yelavan Molagootal (White pumpkin and coconut)

Molagootal is a staple in our Palakkad Brahmin homes. We eat Molagootal every week, and sometimes a few times a week. How? Since Molagootal can be cooked with different vegetables and combination of few vegetables, every concoction of Molagootal tastes, looks and smells different. Genrally Molagootal is made with these vegetables or a combination of theses - Yelavan (White Gourd/pumpkin), Matthan (Yellow Gourd/pumpkin or Acorn suqash) , Vazhakkai (Raw Banana), Senai (Yam), Goes (Cabbage), and Keerai (Amarath or Spinach). Except Keerai, all other vegetables can be used together to make Molagootal. 

 Molagootal is an wholesome food. Its is mixed with rice and eaten. We sometimes use it as a side dish for chappati. Molagootal has vegetables, paruppu (dal) for protein, rice gives carbohydrates. Molagootal is eaten with Thogayal or Puli Inji or Pilukachal or Tayir Pachadi. I just used Yelavan in this recipe. No to throw away the skin of Yelavan, I use it to make Thogayal.

 Ingredients-
Yelavan (while pumpkin): 2 cups, diced, skin and pits removed
Toram Paruppu (Toor dal ): 3/4 cup
Grated coconut: ½ cup
Kadugu (mustard seeds): 1 tsp
Ulutam Paruppu (urad dal): 2 tsp
Molagai Podi (red chilli powder): 1 tsp
Jeeragam (jeera): ½ tsp
Manjal Podi (turmeric powder): 1tsp
Uppu (salt): to taste
Oil: 1tbsp

 Cook pumpkin in a large vessel with just enough water to cook. Add turmeric and chilli powder. Cook only till the pumpkin is just tender, over cooking will mash the vegetable. Pressure cook toor dal separately. 





Heat oil, add urad dal and fry till slightly pink. Cool the mixture and ground it with jeera and coconut, into a fine paste. Heat oil and add mustard seeds.After the mustard splutters add cooked pumpkin and cooked toor dal. Cook for about 4 minutes. Add coconut paste to this mixture, add enough water to get a pouring consistency, boil for just 4 mins. Add salt to taste. Molaggotal is ready. 


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