It is raining cats and dogs here.
I cook traditional dishes that use black peppercorns (the king of spices) as it boost immunity and is good for health during this season.
Pepper a day boost immunity.. Pepper is orginally added to spice up all the native dishes.
Sharing with you today one such recipe from God's own country. 'Molagooshyam' that goes as an accompaniment to Rice.
I used Elephant Yam (suran / Chenai / senai kizhangu) in this dish as this doesn't produce gas and is very safe to eat. As this is a traditional dish, coconut oil suits best for this.
Vegetables that can be used to prepare molagooshyam are Elephant Yam, Ashgourd, Raw Banana. Let's get into molagooshyam making.
- Elephant Yam - 250 gm
- Moong Dal - 3 tbsp
- Curry Leaves - 6 leaves
- Black Peppercorn - 7 nos.
- Turmeric Powder - 1/4 tsp
- Salt to taste
- Green chilli - 1 No.
- Coconut oil - 3 tsp
- Clean, peel the elephant yam (suran / senai kizhangau / chena) and dice it to medium sized cubes. Wash and drain.
- Lightly dry roast the Moong Dal till nice aroma comes. Put it in a vessel for cooking. Add washed elephant yam cubes, turmeric powder and salt to it.
- Coarsely grind the peppercorns. Slit the green chilli vertically
- Add the green chilli, 2 cups of water to the yam+dal mix.
- Pressure cook till done (5 whistles for hawkins, 3 whistles for prestige pressure cooker).
- Heat oil in a wok for tempering, add curry leaves, coarsely ground pepper powder. Add this tempering to the cooked elephant yam gravy.
- Mix well. Keep it covered for 5-7 minutes.
- Serve it with hot cooked plain white rice or red rice.