Mulakushyam Recipe - Kerala-Palakkad Style | Lentil & Vegetables in Coconut Gravy

Mulakushyam  - Moloshyam  Recipe - Kerala Palakkad Style | Lentil & Vegetables in Coconut Gravy

Ingredients :
Cucumber : 1 cup (diced)
Tomato : 1 no (cubed)
Toor Dal : 1/2 cup
Turmeric powder : 1/2 tsp
Red chilli powder : 1/2 tsp

For Grinding :
Grated coconut : 1/2 cup
Cumin seeds : 1/2 tsp
Salt to taste

For Garnishing :
Coconut  oil : 1 tbsp
Curry Leaves  : 1 sprig

How to make Mulakshyam - Moloshyam  Recipe - Kerala Style :

1. Pressure cook toor daal,when its done;remove from the fire and settle down the pressure and keep it aside.
2. Grind grated coconut,cumin seeds with little water to a smooth paste and set it aside.
3. In a pan,add the diced cucumber, cubed tomatoes, turmeric powder, red chilli powder, salt with enough water and bring to boil. Cook till its done.
4. Add the cooked toor daal to vegetable pieces and allow to boil.
5. Add the coconut paste to the cooked dal vegetable mixture; mix well and bring to a boil, adjust the salt.
6. Remove from fire;  Add the remaining curry leaves and sprinkle some coconut oil on the top of curry. Keep covered for 10 minutes, so that the curry absorbs all the flavors.
7. Yummy Mulakushyam is ready. Serve with rice & Enjoy!!

Variations : 

  • After step 5, season the curry with mustard seeds, dry red chilli, curry leaves with coconut oil and add to the  Mulakushyam.
Notes : 

  • For this recipe i have used cucumber.This particular recipe is from Palakkad style and here i have used coconut, but in other parts of Kerala coconut is not used for Mulakshyam.

Other vegetables you can use for Mulakushyam :
Raw green plantains/Vazhakka,
Yam/Chena, Cucumber/Vellarikka,
Snake gourd/Podalanga,
Ash Gourd/Winter Melon/Kumbalanga,
Drum Sticks/Muringakkaya,
Raw Jackfruit/Idi Chakka

For more Gravies & Curries check here

Happy Cooking!


  1. Gorgeous mulakushyam with cucumber looks simply delicious!

  2. molakushyam is yummy:).. its my husband's favorite comfort food!!

  3. Thank u priya and sandhya.

  4. hi Sangeetha,

    I'm from palakkad and my granny used to make this when i used to visit her on vacation, there was a small variation in the recipe she used- she used to fry the shallots in coconut oil and add it to the mulagushyam once done and cover it after adding some curry leaves. This one came out excellent and it reminded me f my childhood days- some flavours and aromas bring wonderful memories back :) thanks for the awesome recipe..will come back fore more of ur gems!


    1. Your very welcome! I’m so glad to hear you enjoyed and that they turned out so well for you! I too agree flavors and aromas of some nadan dishes makes me too nostalgic. I love how easy it is too. When in a crunch for time to prepare this makes a great go to meal because it’s quick yet delish. Why sacrifice flavor just because your in a rush right? . I hope you do try more recipes posted here and like them too.

      Have a great day!

    2. Anonymous12:00 AM

      coconut is not necessary for this muleshyam
      csr panikar

  5. Anonymous7:24 AM

    You don't allow saving this recipe, and have disabled right click, print, save, copy-paste, etc. How paranoid! And what cheek: it says "Copyright Alert!" You have a copyright on this 100s-of-years-old recipe?! Amazing!


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