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Moloshyam - Spicy Pigeon Pea Curry with Vegetables

Ingredients of Moloshyam

Serves: 4

This is a popular dish on most household menus. It is also called moleeshyam in some parts of Kerala.

4 drumsticks (surjan ki phalli)

½ cup pigeon peas (arhar / toover dal)

10 shallots, peeled and kept whole

1 tsp turmeric powder

20 black peppercorns, coarsely ground

1 tsp salt

15 curry leaves

Ground to a fine paste:

½ medium-sized, fresh coconut, grated

A pinch of cumin seeds

¾ cup water

Tempering:

2 tbsp oil

½ tsp mustard seeds

3 dry red chillies, torn into pieces

4 shallots, chopped

5 curry leaves

Method of Preparation of Moloshyam

  • Peel and cut drumsticks into 5-cm long pieces.
  • Wash dal, place in a pan with ¾ cup water over high heat and boil for 20 minutes.
  • Mix in drumsticks, shallots, spice powders and salt, and cook for about 10 minutes till drumsticks are tender.
  • Stir in coconut paste and bring to boil. Add curry leaves and remove from heat immediately.
  • Heat oil for tempering in a small pan and sprinkle in mustard seeds. When they start sputtering, toss in red chillies and fry for a few moments till fragrant, shaking the pan occasionally. Add shallots and curry leaves, and fry till shallots turn brown.
  • Pour contents of pan into curry, mix well and serve.

Variation: Moloshyam can be made without coconut. Just powder cumin seeds coarsely, and add when drumsticks are cooked.

 
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