Ingredients:
- Mochai (Dried) – 200 gms
- Small onion – 20
- Garlic flakes – 20
- Tomato – 1
- Curry leaves – few
- Sambar(kulambu) powder – 2 tsp
- Turmeric powder – ¼ Tsp.
- Tamarind – small lime size
- Salt – to taste
To temper:
- Oil – 2 tsp
- Mustard – ¼ tsp
- Urad dal – ¼ tsp
- Cumin seed – ¼ tsp
- Pepper – 6
- Fennel Seeds – ¼ tsp
- Asafoetida – ¼ tsp
To Grind:
- Coconut – 4 Tsp.
- Cumin Seeds – 1 Tsp.
- Fennel Seeds – ½ Tsp.






Method:
Soak dried Mochai kottai overnight. Then add salt and cook in pressure cooker for about 4 whistles. Peel onion and garlic. Soak tamarind in ½ cup of water and extract the pulp. Grind coconut,cumin and fennel in a mixer. Add kulambu powder, turmeric powder and tamarind water in Already cooked mochai payaru and boil for some time. Add ground coconut paste, check salt and add if necessary. Heat oil in a pan and add all tempering items. When they crackle add curry leaves, onion, garlic and tomato one by one and sauté for five minutes. Then add to the Mochai Kottai kulambu. Allow it to boil for a few minutes. Serve with rice.






Note:
If you want the kulambu thick, you can add 1tsp coriander powder also.
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