By Vidushi Singh
A mixture of vegetables and lentils are cooked in a coconut-based stew and spiced to make Mulakootal, a traditional Keralan cuisine.
1 cup mixed vegetables (drumsticks, yam, raw plantain, pumpkin, ash gourd, snake gourd) 1/2 cup toor dal (pigeon peas) 1/2 tsp turmeric powder Salt, to taste 1/2 tsp cumin seeds 2 green chillies 1 tsp coconut oil 1/2 cup grated coconut 1/2 tsp mustard seeds 2-3 dried red chillies A few curry leave
Clean and cut the vegetables into medium-sized pieces. Cool toor dal until mushy and soft using adequate water, turmeric, and salt.
Place the chopped veggies in a pan with the cumin seeds, green chilies, and water to cover them.
Cook the Vegetables until soft, in a bowl add them with grated coconut. Give them a gentle mix.
Now in a pan add coconut oil, Toasted seeds, dried red chilies, and curry leaves.
Add this to the mulakootal. Gentle mix, so that the flavours are infused then serve with rice.