Click here to see how Mochai looks like..
If you ask me,I would say this mochai kottai kuzhambu is the most flavorful in kuzhambu varieties...After I started cooking,in these 4 years,i would have made this one hardly 2 times...but when recently my MIL visited here to Singapore,she bought so many dried legumes from the foodworld supermaket,like karamani,double beans,white soya beans ..including these mochais...When I made this kuzhambu this time,I liked it somuch,I was asking myself,why I was not making this one often..Especially,rather than soaking for overnight,roasting it nicely and making kuzhambu,sure gives a lots of flavor!
|Mochai kottai (dried)||1/2 cup|
|Tamarind||small lemon sized|
|Shallots/small onions||1/4 cup (after chopping)|
|Sambhar powder(replace this if u dont have,with redchilli and dry coriander powder||1 tblsp|
|Jaggery(Optional)||small peanut sized|
|Curry leaves||2 sprigs|
|Fenugreek seeds/vendhayam||1/4 tsp|
|Thuvar dal||1/2 tsp|
|Sesame oil||1 tblsp|
- Dry roast the mochai till the skin starts turning brown,till nice aroma rises.(If you want to soak and make,soak overnight).
- Pressure cook for 4-5 whistles,keep aside.
- Extract tamarind juice from tamarind,by soaking it in warm water for atleast 1/2 hour.
- Peel garlic,onion and if u want to chop,chop it or you can add whole also(both).
- Heat kadai with oil and temper it with the items given under the To Temper table.
- Add the curry leaves,followed by garlic and fry for a minute and then add onion and fry till golden brown.
- then add the tamarind extract,turmeric,sambhar powder,salt,jaggery(if desired) and bring it to boil.
- Add the pressure cooked Mochai kottai and add enough water and allow it to boil for atleat 12-15 mins.(Add water if necessary).
- When the kuzhambu gets thick enough and the mochai gets well cooked in it,transfer to the serving bowl.Serve with Rice and accompaniment of ur choice!!.
I am sending this to Srivalli of Cooking for all seasons,who is hosting the event My Legume Love Affair-Seventh Helping, originally started by Susan of The Well-seasoned Cook.