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Back to back from Amma’s Belgium kitchen. Kootu as in Mulagotal (Palghat style) is one more thing i miss after wedding..i can never make those recipes to amma’s perfection and so took good advantage of the week i was in Belgium to have as much Keralan delights as i could. Avaraikai is Indian broad beans that usually dont find newhere from Indian stores, but fortunately i find it everywhere in Europe. Here’s an easy broad beans kutu from my mom’s kitchen…

Avarakkai Kootu / Molagootal Recipe

Avarakkai (Broad Beans) – 12 to 15 (washed and diced)
Moong Dal (Split green gram) – 1/2 cup
Ground Black Pepper Powder – 1 tbsp
Asafoetida (HIng) – a pinch

Coconut oil or ghee to saute
Salt to taste

For the paste
Coconut – 1/2 cup grated
Jeera (Cumin Seeds) – 1 tbsp
Green Chillies – 1 or 2 (depending on taste)
For seasoning
Mustard Seeds – 1/2 tsp
Channa Dal – 1/2 tsp
Urud Dal (Split Black Gram) – 1/2 tsp
Curry Leaves – around 5
Turmeric Powder – 1/2 tsp
Pressure cook the beans with moong dal along with turmeric powder and a spoon of ghee.
Grind the paste ingredients with little water.
In a pan add the beans-dal mixture along with the coconut paste and mix well.
Add salt, pepper and hing, some water if needed, let it cook.
In a separate pan, splutter mustard seeds, fry the curry leaves in oil or ghee.
Add the channa and urud dals and fry until brown.
Garnish the kootu with the seasoning and serve hot with white rice!
You may also add sambar powder if you like it a bit more spicy.
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