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Mochakottai-kuzhambu
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5 from 1 vote

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

Equipment

  • Kal chatti

Ingredients

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

To Temper

  • ¼ tsp Fenugreek seeds
  • ½ tsp Mustard
  • ½ tsp Toor dal Thuvaram paruppu
  • ½ tsp Urad dal Ulutham paruppu
  • 1 tsp Cumin seeds
  • 1 tbsp Sesame oil
  • 1 sprig curry leaves

Instructions

  • Soak tamarind in hot water for for 30 mins.
  • Take a small pressure cooker.
  • Dry roast the mochai till the skin starts turning brown, till nice aroma rises. (If you want to soak and make, soak overnight).
  • Add 2 cups water. Pressure cook for 4-5 whistles, keep aside.
  • Extract tamarind juice from tamarind, Total 2 cups tamarind juice.
  • Peel garlic, onion and if you 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, Kashmiri chilli powder (if desired) and bring it to boil.
  • Add the pressure cooked Mochai kottai and along with the 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.

Video

Notes

  • 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.
  • If you do not have sambar powder, you can use store bought one. 
  • Even after boiling for 12 - 15 mins, the kuzhambu is thin, then you can dissolve ½ tsp of rice flour in 1 tbsp water and mix to the boiling kuzhambu.