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Mochakottai kuzhambu recipe

Learn how to make mochakottai kuzhambu or mochai kuzhambu. Tangy, spicy and flavourful, this method involves no soaking and just roast the mochai and prepare kuzhambu.
Prep Time15 mins
Cook Time45 mins
Course: Side Dish
Cuisine: Indian, South Indian
Servings: 4


  • ½ cup Mochai kottai dried
  • 1 tbsp Tamarind
  • ¼ cup Shallots/small onions after chopping
  • 1 Garlic whole bulb
  • 1 tbsp Sambar powder
  • 1 Tomato optional
  • ½ tsp Jaggery
  • ½ tsp Turmeric
  • Salt - As needed
  • 1 sprig Curry leaves

To Temper

  • ¼ tsp Fenugreek seeds vendhayam
  • ½ tsp Mustard
  • 1 tsp Toor dal
  • 1 tsp Cumin seeds
  • 1 tbsp Sesame oil
  • 1 sprig curry leaves


  • 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,sambar 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 atleast 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.


  • Make sure to boil with more water for mochai to get cooked soft in the kuzhambu and blends with the taste.
  • Roast the mochai well until it pops, first in high flame for a minute then, medium to low flame, so that it starts to slightly pop (crack open). This way, mochai gets cooked soon as well as it will be very fragrant.