Aparna had been asking me to post some of the traditional items in our family. And, today I did try something traditional out of something unusual. I have never seen molagoottal with cabbage (only with all vegetables or green leaves - keerai). Initially wanted to make cabbage thoran, but there was nothing to make a gravy from and the summer heat was really making us sick (by giving us a cold!), so instead thought of making something with pepper - hence molagoottal.
---For 2 people---
Cabbage - 2 cups
Toor dal - 1/4 cup
Red chillies - 2-3 (up to your liking)
Black Pepper seeds (Peppercorns) - 1 tsp
Urad dal - 2 tsp
Salt - per taste
Gingelly oil /sesame oil - 1/4 tsp
Coconut oil - 2 tsp
Shredded coconut - 3 tbsp
Asafoetida - a pinch
1) Cut cabbage, mix with turmeric, salt and steam (I don't pressure cook it as it tends to overcook it. When I don't pressure cook, I add salt after vegetables are somewhat cooked)
2) Roast Red chillies, peppercorns and urad dal in 1/4 tsp of gingelly oil till urad dal is light brown. Remove and cool.
3) Pressure cook toor dal
4) Grind the roasted chillies, peppercorns, urad dal with shredded coconut
5) When cabbage is cooked, add cooked toor dal and the ground mixture. Keep on medium-hi flame for 5 more mins
6) For tempering, heat coconut oil, splutter mustard seeds, a pinch of asafoetida, curry leaves and a tbsp of shredded coconut. Once coconut is decently fried, pour it on the cabbage.
Simple. Molagoottal is same as porichcha koottu minus the fried coconut tempering! Can be made with other veggies such as Avaraikkai (snow peas/sno peas), Podalangai (Snake guard), Elavan/pooshinikkai (white pumpkin), Mathan/parangikkai (red pumpkin/banana squash), chenai (yam), vazhakkai (raw banana/plaintain), peas, carrots, chow chow (chayote squash). Generally does not have beans/cucumber varieties though, but it is really up to us. Keerai molagottal is also called keerai masiyal.