Molakootal is one of those soul-warming dishes that makes your kitchen smell surely amazing. This traditional South Indian curry brings together the earthy taste of raw bananas with protein-rich toor dal and fresh coconut. The beauty lies in its simplicity – just a few basic ingredients create something truly special. I love making this on busy weekdays because it’s filling, nutritious, and doesn’t need fancy ingredients. Your family will ask for seconds, trust me.
About the Recipe
You should try this recipe because it’s the perfect introduction to South Indian home cooking. Molakootal doesn’t require any complicated techniques or hard-to-find ingredients. The combination of creamy dal and tender bananas creates a satisfying meal that feels like a warm hug. It’s also incredibly versatile – you can adjust the spice level to suit your family’s taste. Plus, it’s packed with plant-based protein and makes great leftovers too.
Why You’ll Love This Recipe
This recipe will win your heart for so many reasons. First, it’s incredibly forgiving – even if you’re new to cooking, you’ll nail it. The creamy texture from the coconut and dal makes every bite satisfying. It’s also budget-friendly since raw bananas are inexpensive and filling. The aroma that fills your kitchen while cooking is surely divine. And here’s the best part – it tastes even better the next day. My kids always get excited when they see me making this because they know we’re having something special for dinner.
Note: image is for illustration purposes only and not that of the actual recipe.
Cooking Tips
Don’t overcook the bananas or they’ll turn mushy. Cut them into uniform pieces so they cook evenly. When grinding the coconut mixture, add a little water if needed for a smooth paste. Make sure your toor dal is well-mashed – this creates the creamy base. Let the tempering splutter properly before adding it to the curry. This releases all those wonderful flavors that make the dish shine.
Serving and Storing Suggestions
This recipe serves 4-6 people generously and takes about 45 minutes from start to finish. Serve hot with steamed rice and a dollop of ghee for the full experience. Curd pachadi or pickle makes great sides. Store leftovers in the fridge for up to 3 days. The flavors actually develop beautifully overnight, making it perfect for meal prep.
Similar Recipes
- Sambar with vegetables
- Kootu with bottle gourd
- Mor kuzhambu (buttermilk curry)
- Rasam with tomatoes
- Paruppu usili with beans
Nutrient Benefits
This dish is a nutritional powerhouse. Raw bananas provide good carbs and potassium for heart health. Toor dal adds plant-based protein and fiber to keep you full longer. Fresh coconut contributes healthy fats and gives the curry its creamy texture. The minimal use of oil makes it heart-friendly. Turmeric adds anti-inflammatory properties, making this comfort food that’s actually good for you.
Molakootal (Molagootal)
Ingredients
- 2 Raw Bananas
- 2 cups Coconut (grated)
- 3 to 4 Dry Red Chillies (depending on size)
- 2 cups Toor Dal
- 1/4 tsp Turmeric Powder
- 1/4 tsp Red Chilli Powder
- 1/4 tsp Cumin Seeds
- Salt as per taste
- Oil as required
For Tempering:
- 1/4 tsp Mustard Seeds
- 1/4 tsp Urad Dal
- Curry Leaves (few)
- Asafoetida (a pinch)
Instructions
- Peel the banana skin and chop it into small pieces.
- Heat a pan of water over medium flame and add the chopped banana pieces.
- Add the turmeric powder, salt and a pinch of red chilli powder.
- Pressure cook the toor dal and mash well.
- Heat little oil in a frying pan over medium flame.
- Fry the cumin seeds, urad dal dal, red chillies and asafoetida.
- Add the coconut and stir-fry for a minute.
- Remove and grind to a smooth mixture.
- Add the cooked dal and ground coconut mixture to the bananas.
- Stir well and simmer for a few minutes.
- Fry the tempering ingredients and add to the pan.
- Remove from flame.
- Serve with hot rice and curd pachadi.
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Frequently Asked Questions
Can I use ripe bananas instead of raw bananas?
No, stick to raw bananas for this recipe. Ripe bananas will become too sweet and mushy when cooked. Raw bananas hold their shape better and have the right starchy texture that makes molakootal so satisfying.
What if I don’t have a pressure cooker for the dal?
You can cook toor dal in a regular pot, but it takes longer. Rinse the dal and boil it with plenty of water for 30-40 minutes until very soft. Mash it well before adding to the curry.
How do I know when the coconut mixture is ground properly?
The mixture should be smooth and creamy without any coarse bits. If your grinder isn’t powerful, add a tablespoon of water while grinding. The paste should be thick but spreadable, like hummus consistency.
