Ingredients

• 1/2 cup - mochai kottai (dried)
• Tamarind, small lemon-sized
• 1/4 cup - shallots/small onions, chopped
• 1 whole - garlic
• 1 tbsp - sambar powder
• 1 - tomato (optional)
• 1 - jaggery (optional) small peanut sized
• 1/2 tsp - turmeric
• Salt as needed
• 2 sprigs - curry leaves
• To temper:
• 1/4 tsp - fenugreek seeds/vendhayam
• 1 tsp - mustard
• 1/2 tsp - tur dal
• 2 tsp - cumin
• 1 tbsp - sesame oil

How to Make Mochakottai kuzhambu

• Dry roast the mochai (soak overnight, if required) till it starts turning brown and a nice aroma arises.
• Pressure cook up to 4-5 whistles, keep aside.
• Extract tamarind juice after soaking it in warm water for at least 1/2 hour.
• Peel garlic, onion and use them whole or chopped.
• Heat kadai with oil and temper it with the items given for tempering.
• Add the curry leaves, followed by garlic and fry for a minute and then add onion and fry till golden brown.
• 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 at least 12-15 minutes.
• When the kuzhambu gets thick enough and the mochai gets well cooked in it, transfer to the serving bowl.
• Serve with rice.
• Recipe and Image courtesy: Rak`s Kitchen
• http://www.rakskitchen.net/