Dry Mochai Kottai Kuzhambu |Mochai Payaru Kulambu

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.