gravy (sambars and varieties)

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!!



Mangoes have just started making their way into the super markets here. .. I couldn’t wait till the season sets in… daily buy a few in the hope that it would be sweet today atleast… but ah… the sour mangoes…. I made some aam ras (mango shake) but too sour even with double the sugar..

I decided to make a curry with the sour mangoes and make it spicy. Its one the easiest ones and requires no special ingredients…. just some coconut and buttermilk or curd…. my son loves this dish… here is how I make it…

Serves 4


1. Mangoes 2 (I used sour alphonso,  you may use according to the availability.. any sour ripe mango would do).

2. Buttermilk 1 to 2 big cups or curd 1 big cup.

3. Red chillies 2

4. Green chillies 3

5. Grated coconut 1 and a half cups

6. Few curry leaves

7. Cumin seeds 1 and a half tsp

8. Turmeric powder 1 tsp

9. Salt to taste

10. Water 1 and a half cups

For tempering

2 tsp oil
1 and a half tsp mustard seeds
Half tsp fenugreek seeds
3 round red chillies or 2 red chillies


1. Wash and peel the mangoes.  Cut them into big pieces.

2. Take a pan and add the mangoes, water, a pinch of salt, a few curry leaves and turmeric powder. Cover and let the mangoes cook. Cook on low heat.aa

3. Take a mixer pot, add the grated coconut, green chillies, red chillies and jeera. Grind with little water into a loose paste. Dont make it too thick or too watery. 

4. Add the ground paste to the cooked mangoes and add salt to taste. Mix and let it boil.

5. Once it boils, add buttermilk or if using curd whisk well with some water and add it to the gravy. Simmer and take off before it boils.

6. Take a tempering pan, add oil, mustard seeds and fenugreek seeds. Once it crackles add the red chillies. Garnish the gravy. Transfer the gravy into a serving dish and garnish with a few curry leaves.

Serve hot with rice.