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.