Mochai Kuzhambu | Mochakottai Kuzhambu | Spicy Vaal Curry

 

VIDEO

STEP BY STEP MOCHAI KUZHAMBU:

INGREDIENTS:

Dried Mochai - 2 Cups Tamarind juice - 2 cups Onion - 1 Big Tomato - 1 Red chilli powder - 1 tbsp Coriander powder - 2 tbsp Turmeric powder - 1/4 tsp Asafoetida - 1/4 tsp Salt - to taste Curry leaves - few Gingelly oil - 3 tbsp or as needed Mustard seeds - 1/2 tsp Fenugreek powder - 1/4 tsp

TO GRIND:

Coconut - 1 cup

Poppy Seeds - 1 tbsp

HOW TO MAKE:

Soak mochai overnight or 8 - 9 hours. Pressure cook and allow 4 - 5 whistles and in instant pot 20 minutes high pressure.

Grind coconut and poppy seeds into fine paste. 

Heat oil in a kadai, splutter mustard seeds, add chopped onion, chopped garlic, asafoetida, curry leaves along with needed salt.  Remember salt been added in mochai.  Cook until onion translucent.  

Add chopped tomato, red chilli powder, coriander powder and turmeric powder.  Mix well and cook until tomatoes are tendered and oil separates. 

Add tamarind juice and along with 2 cups of water.  Bring to boil.

Add cooked mochai.  Mix well and bring to boil.  

Add ground paste and mix well.  Bring to boil. Adjust adding water for needed consistency. 

Add fenugreek powder and gingelly oil.  Turn off the stove.  (adding gingelly oil enhance the kuzhambu taste and it is optional)

Mochai Kuzhambu is ready to serve!!

TIPS:

Care to be taken when adding salt as we adding in mochai as well in the kuzhambu.  

Sambar powder can be added instead red chilli powder and coriander powder. 

Adding gingelly oil in the end is totally optional.  Gingelly oil enhance kuzhambu taste.