Moloshyam is a light and comforting dal-based curry from Kerala. Made with toor dal, a few vegetables, and minimal spices, it’s one of the easiest everyday dishes in many Kerala households. Mild in flavour, but rich in nutrition, Moloshyam is usually paired with rice for a simple, satisfying meal.
The recipe is basic and needs no grinding or coconut. Toor dal is pressure-cooked until soft, along with vegetables like ash gourd, cucumber, raw banana, or even snake gourd. Once the dal and vegetables are soft, a bit of turmeric and salt are added. Crushed jeera (cumin) and green chillies bring flavour, and finally, a coconut oil–based tempering with mustard seeds and curry leaves is added on top.
Moloshyam is not heavy or spicy. It’s gentle on the stomach and easy to digest, making it a common choice during sick days, after festivals, or as a comforting meal during summer.
You’ll find slight variations from home to home-some use garlic, some don’t. Some add a pinch of hing (asafoetida), while others keep it plain. But the idea remains the same: a no-fuss, light dal curry that brings warmth and balance to the plate.
Moloshyam is proof that you don’t need many ingredients to make something tasty. Just dal, a few vegetables, and the familiar flavour of Kerala-style tempering-that’s more than enough.
Moloshyam
Description
Moloshyam/ Molakushyam (മുളകുഷ്യം /മൊളോഷ്യം ) is a atypical kerala curry with nostalgic taste and memories. The ingredients change depends on the availability of vegetables. Jackfruit seeds/ Mango/ Yellow cucumber/ Ash gourd/ Drumstick etc. The base is same. Ingredients change.
Ingredients
Instructions
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First, in a pan, heat some water. Add toor dal (optional — toor dal makes the curry thick).
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Add jackfruit seeds, mango pieces, salt, and green chillies.
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Now add turmeric powder and chilli powder, and mix well. Let everything cook thoroughly.
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When it's cooked well, add curry leaves and drizzle some coconut oil over it.
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Simple Moloshyam is ready.