Mixed Vegetables in Coconut Gravy (Mullakutal)
Description
Mullakutal is a South Indian curry where vegetables are cooked with lentils and coconut. It’s a simple dish that can be made with leftover vegetables in your fridge. Since it’s easy to prepare, you can make it a part of your daily meals!
Cuisine: South Indian
Course: Lunch
Diet: Vegetarian
Ingredients
- Mixed Vegetables: 2 cups (your choice of vegetables)
- Toor Dal (Arhar Dal): 1/2 cup
- Turmeric Powder: 1/2 teaspoon
- Grated Coconut: 1/2 cup
- White Urad Dal: 2 tablespoons
- Mustard Seeds (Rai): 2 teaspoons
- Dried Red Chilies: 3
- Cumin Seeds (Jeera): 1 teaspoon
- Coconut Oil: 1 teaspoon
- Curry Leaves: A few
Preparation Time
15 minutes
Cooking Time
30 minutes
Instructions
- Prepare Vegetables: Wash and peel the vegetables. Cut them into bite-sized pieces and set them aside.
- Cook Vegetables: In a pressure cooker, add the chopped vegetables, water, salt, and turmeric powder. Cook for 2 whistles and let the pressure release naturally. Set aside.
- Cook Toor Dal: In the same pressure cooker, add the toor dal with water and cook until soft. Set aside.
- Make Paste: In a pan, add the white urad dal, mustard seeds, dried red chilies, and cumin seeds. Cook for 2-3 minutes until the ingredients slightly roast. Add this to a blender along with the grated coconut and a little water to make a smooth paste.
- Combine: Add the cooked toor dal and coconut paste into the cooked vegetables. Stir and cook for 5 minutes to blend the flavors.
- Tempering: Heat coconut oil in a small pan. Add mustard seeds, dried red chilies, and curry leaves. Fry for 2 minutes until fragrant.
- Final Touch: Pour the tempering over the cooked vegetable curry and mix well.
Serve the Mullakutal hot with rice and Beetroot Thoran for a complete meal. Enjoy!
This recipe is perfect for a light, comforting South Indian lunch and a great way to use up leftover vegetables!
