I love Molagutal. . It has a rich gravy with coconut and has good amount of vegetables as well.


My kids too like it. It reminds me of my thatha (grandpa) he used to buy fresh vegetables daily and cut them so well that amma wouldn’t even have to ask him the menu. Till the time he was there he would decide the menu and cut the vegetables. . He would not repeat a menu until one circle was over.

Coming to the recipe, this dish is best had with rice and can be served with togayal or pachadi.

Serves 4


1. 1 cup white pumpkin, remove the skin and cut into cubes

2. 1 carrot , peeled and cut into cubes

3. Green peas 1/4th cup

4. 2 drumsticks, peeled and cut

5. 1 cup tuwar dal cooked

6. Salt to taste

7. Turmeric powder 1 tsp

8. A few curry leaves

For grinding into a paste

1. Coconut 2 and a half cups

2. Red chillies 8 to 9 ( if you like more spice you may add more. )

3. Jeera or cumin seeds 1tsp

For tempering

2 tsp oil
1 and a half tsp mustard seeds
Half tsp Split urid dal
3 to 4 round red chillies


1. Wash all the cut vegetables and pressure cook with 1 cup water, curry leaves, salt and turmeric powder.

2. After 2 whistles turn off the gas.

3. Take a mixer pot, add coconut, jeera, red chillies and with little water grind into a loose and smooth paste.

4. Open the cooker and add the ground paste and cook on low heat. Let it boil and add the cooked tuwar dal. Let it boil and cook for 5 mins. Check salt.

5. Take a tempering pan and add oil, mustard seeds and once it crackles and the urid dal and red chillies and garnish the mologutal. Add a few more curry leaves.

Serve hot with rice… with mologutal we dont make any toran (poriyal or curry), since the dish is rich in vegetables. Its normally served with spicy togayal or pachadi. Enjoy!!