Mochakottai kuzhambu

Total Time:
30-45 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Course: Main Recipe
Cuisine: Indian Recipe
Difficulty: Medium

Take a look at more Main Recipes. You may also want to try Khao Pad Goong (Thai Shrimp Fried Rice), Kung Hoi Ob Woon Sen (Shrimp and Mussels with Jelly Noodles), Vegetarian Garlic Noodles , Baby Uttapam with Aloo Bhaji

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  • 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