BER MOLAGOOTAL

Recently I posted the Ber chutney which was very very tasty.  Now, I am sharing with you all the molagootal and a subzi made out of it.  These can be served with rice, roti, phulka etc. and is an excellent accompaniment.

A brief is given about the ber in my chutney post hence I am not giving you the detailed benefits of it in this post.  

This is a seasonal fruit which is available in the market from November to March and mainly, you can see this with the vendor infront of the school.   I am sure, I brought back the child hood memories in your life by preparing the dish out of this fruit. The ber, imli, star fruit and what not.  Those school days memories can be revived when you see these stuff in the market.

Coming back to the molagootal,  this dish can be prepared with the red and white pumpkin, chow chow, keerai, madras kakadi, chenai etc. by adding  tuvar, masoor or moongdal.  The kootu can be prepared with the chana dal.  Easy to cook tasty to eat.

Now let us look at the recipe:

¼ cup	Moong,tuvar or masoor dal (of your choice)
4-5	Ber
As required	salt
	Turmeric powder
GRINDING:
1 tsp	Urid dal
1	Red chilli
½ tsp	Cumin seeds
¼ cup	Grated coconut
1 tsp	oil
TEMPERING:
1 tsp	Oil
1 tsp	Mustard seeds
1 tsp	Urid dal
1 no	Red chilli broken
Few	Curry leaves

Method:

Step 1

Wash and cut the ber into cubes.  In a heavy bottom vessel, put the dal (masoor or moong) and the fruit and cook till tender.  Add turmeric and salt when it is half cooked.

Step 2

In a kadai, heat the oil.  Add the urid dal, broke the chilli and fry it.  Grind together the fried urid and chilli, cumin seeds, coconut to a paste by adding little water.

Step 3

When the dal and fruit is cooked, add the ground paste in it.  Adjust salt.

Step 4

Temper with the ingredients mentioned under tempering.  Your ber molagootal is ready

How to serve:

Serve hot with roti, phulka, rice etc.

Note:

If you are using moong dal, slightly roast them which will give a nice aroma.        

If you are using tuvar dal, pressure cook the same and keep aside.  If masoor or moong, you can soak the same for 30 minutes and cook the same along with the ber.