Mulakootal (Vegetables in Coconut Gravy)
Description:
Mulakootal is a comforting, wholesome South Indian curry that brings together a medley of vegetables, lentils, and coconut in a fragrant, flavorful gravy. It is a traditional dish often enjoyed as part of a routine lunch, made with whatever vegetables are available at home. This curry is not only healthy but also rich in taste, making it a perfect addition to your weekly meal rotation. The dish has its roots in South Indian cuisine and is believed to be the inspiration behind the famous Mulligatawny Soup, though this version is more grounded and rustic. With the inclusion of fresh coconut and tempering spices, Mulakootal is full of flavors that speak of home and comfort. Easy to make and quick to prepare, it’s ideal for busy weekdays or casual family meals. Best served with hot steamed rice, it’s the ultimate lunch to savor with loved ones.
Cuisine: South Indian
Course: Lunch
Diet: Vegetarian
Ingredients:
| Ingredient | Quantity |
|---|---|
| Mixed vegetables (e.g., carrot, lauki, drumstick, beans, potato, white pumpkin, cauliflower) | 2 cups |
| Arhar dal (Split Toor Dal) | 1/2 cup |
| Turmeric powder (Haldi) | 1 teaspoon |
| Fresh coconut, grated | 1/2 cup |
| White Urad Dal (Split) | 2 tablespoons |
| Mustard seeds (Rai/Kadugu) | 2 teaspoons |
| Dry Red Chillies | 3 pieces |
| Cumin seeds (Jeera) | 1 teaspoon |
| Coconut Oil | 1 teaspoon (for tempering) |
| Mustard seeds (Rai/Kadugu) | 1/2 teaspoon |
| Curry leaves | A handful |
Nutritional Information:
While specific nutritional information can vary based on the vegetables used and serving size, Mulakootal is generally a low-calorie, nutrient-dense dish. Here’s an approximate breakdown for one serving (based on 4 servings):
| Nutrient | Amount per Serving |
|---|---|
| Calories | 150 kcal |
| Protein | 5g |
| Carbohydrates | 30g |
| Fat | 5g |
| Fiber | 7g |
| Sodium | 150 mg |
| Vitamin C | 15% of RDI |
| Calcium | 6% of RDI |
(Note: Nutritional values are estimated and can vary depending on ingredient quantities and variations.)
Preparation Time:
15 minutes
Cooking Time:
30 minutes
Total Time:
45 minutes
Serves:
4
Instructions:
-
Prepare the Vegetables:
Start by washing, peeling, and dicing your mixed vegetables. You can use any vegetables available at home, but a combination of carrot, lauki (bottle gourd), drumstick, beans, potato, white pumpkin, and cauliflower works particularly well for this dish. The variety of textures and flavors adds to the heartiness of the curry. -
Cook the Vegetables:
In a large pot (or an earthen pot, if you have one—this adds a lovely flavor), add the diced vegetables along with enough water to cover them. Add salt and turmeric powder to the pot. Bring the vegetables to a boil and cook them until they are tender. You can also use a pressure cooker to speed up the cooking process—just cook the vegetables with a little water for about 2-3 whistles. -
Cook the Toor Dal:
In a separate pressure cooker, add the split Arhar dal (Toor dal) with enough water to cover it and cook it until soft. Once done, set the dal aside. The dal helps thicken the curry and adds a creamy texture. -
Roast the Spices for the Paste:
In a dry pan, gently dry roast the white Urad dal, cumin seeds, and dry red chilies for 2-3 minutes, until they become fragrant and slightly browned. Take care not to burn them. This step enhances the flavor of the paste. -
Grind the Coconut Paste:
Add the roasted spices to a blender or food processor along with the grated fresh coconut. Grind them together into a smooth paste, adding a little water if necessary to help the grinding process. -
Combine the Dal and Coconut Paste:
Once the vegetables are cooked, add the cooked Arhar dal and the freshly ground coconut paste to the pot of vegetables. Stir everything together and let it simmer for an additional 5 minutes. This allows the flavors to meld together and the raw smell of coconut to cook off. -
Prepare the Tempering (Tadka):
In a small tadka pan or another small frying pan, heat coconut oil over medium heat. Add mustard seeds, dry red chilies, and curry leaves. Sauté for 2 minutes until the mustard seeds start popping and the curry leaves become fragrant. -
Finish the Dish:
Pour the tempering over the cooked curry. Stir gently to mix the flavors, and let the curry simmer for another minute or so to incorporate the tempering. -
Serve:
Your Mulakootal is now ready to serve! This flavorful, comforting curry pairs beautifully with hot steamed rice, making it a perfect South Indian lunch to enjoy with family or friends.
Tips for a Perfect Mulakootal:
- Vegetable Variations: The beauty of Mulakootal lies in its flexibility. Use whatever vegetables you have at hand—whether it’s zucchini, drumsticks, or even sweet potato. Each combination gives the curry its unique taste.
- Consistency: If you prefer a thicker gravy, reduce the amount of water you use while boiling the vegetables. If you prefer a lighter version, add a bit more water while simmering.
- Spices: Adjust the heat level by adding more or fewer dry red chilies to suit your taste. For a spicier version, you can even add a green chili or two while roasting the spices.
- Coconut: Fresh coconut is ideal for the paste, but if it’s not available, you can use desiccated coconut soaked in a little water to substitute.
- Vegan Option: This recipe is naturally vegan if you ensure the use of coconut oil for tempering.
Enjoy your Mulakootal with Steamed Rice!
This comforting South Indian curry is not only healthy but incredibly flavorful, making it a perfect choice for your lunch. Whether you’re craving something warm and satisfying or looking to use up extra vegetables in your fridge, Mulakootal is the dish that brings both nutrition and happiness to your table.
