Sunday, December 26, 2010


This dish is our family favorite. Made out of Lentils and veggies.  Pepper is one of the main ingredients in this dish. Also coconut oil is a must to get the right aroma and taste. This dish is usually given to convalescing mothers after delivery.  

Ingredients                                                         Serves 3 adults and 2 children

1.       Pasi Paruppu – 3Tbsp
2.       Diced into cubes Veggies like Raw bananas, Yam, Ash Gourd, Carrots – 3 cup
3.       Turmeric Powder – ¼ tsp
4.       Pepper Powder – ½ to 3/4 tsp
5.       Salt  to taste
6.       Coconut Oil – 1 Tblsp
7.       Curry Leaves


  1. Dry roast the pasi paruppu till nice aroma comes out.
  2. Pressure cook the paruppu and veggies with turmeric powder, pepper powder, and 2 cups of water.  
  3. Pour the cooked veggies and paruppu into another vessel. 
  4. Add required amount of salt. Adjust consistency of molagutiam by adding about 1/2 cup of water. 
  5. Allow to boil for 5 mins. Turn off heat. 
  6. Add coconut oil and curry leaves. Let this sit covered for 5 mins then serve.

Now wasn’t that really simple. Have it with steaming rice and some pickle or with thayir pachadi.

Using coconut oil and curry leaves in the end is important to bring out the taste of this kootan or kuzhambu.


Vishysblue said...

very excellent english and all ur recipes are written in simple language people will understand easily good keep it up
- Amma

Unknown said...

Hi what did you really mean Pasi Paruppu – 2 Tblsps. (2 table spoons?)
or two cups?

Kaveri Venkatesh said...

@unknown: Pasi Paruppu or split yellow moong - 2 table spoons not 2 cups

Archana said...

This looks good. Thanks for the link Kaveri.
I am hosting Kitchen Chronicles Theme Go Nuts...Do send me your entries

Unknown said...

My mom as well as me like molagutiam. We normally prepare it when the temperature is a bit cold.

Unknown said...

Hi, this is nice and similar to what my mother used to cook. We call it Karim Kalan though, probably because of the black pepper. I remember those rainy nights when mother used to serve us children, this molagooshyam of sliced chenai (Elephant foot yam and vazakkai, along with kanni mangai and chutta pappadams! As an innovation,she even used cabbage for a quick molagooshayam. Yummy!!!

But in those times, we were annoyed at the simple fare and demanded more exotic stuff like avial, eriseeri, morkoottan, vengaya sambhar, potato curry with chappatis! Or puri masala.

Keep writing!
Kalyan Iyer

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