During pongal I really missed the fresh mochai as I never go to little India to buy vegetables sake. When I went to Chennai, I told my MIL, so when I was packing, she went and bought me the fresh mochai and my co-sis peeled and gave for me to carry here. Just a serving enough to make a kootu. Vj is big fan of this mochai and in my in-laws family, everyone have the habit of peeling the skin off before eating. It tastes different, soft without that skin, but I never had patience to do that. But Vj does it patiently for each mochai. I have seen my MIL doing the same. I wanted to try kari with this combo, but I k now Vj likes kootu better, so made it. Sure will post kari also soon. This combo is a winner, how ever you cook, comes out delicious.
Serve with any kuzhambu. Best with poondu kuzhambu, kara kuzhambu but we had with cluster beans sambar, which I will post next.