Mochai kuzhambu is one of the regular items prepared by mom. Since we get fresh mochai from our field, she used to make this kuzhambu for rice as well as for idly. I made this kuzhambu with dried mochai.
- 1/2 cup – Dried mochakottai / Field beans
- 1 no – Potato
- 1 no – Sambar onion (chopped finely)
- 1 no – Tomato (chopped finely)
- 3 nos – Garlic (chopped finely)
- 1/4 tsp – Turmeric powder
- Salt as needed
- 1 tsp – Oil
- 1 small piece – Cinnamon
- 1 no – Clove
- 1 tsp – Cumin seeds
- 1/2 tsp – Peppercorns
- 3 tbsp – Coconut grated
- 1 tsp – Red chilli powder
- 2 tsp – Coriander powder
- 2 tbsp – Sesame oil
- 1/4 tsp – Mustard seeds
- 1/4 tsp – Split black gram / Ulunthu
- 4 or 5 nos – Curry leaves
- 2 pinches – Asafoetida
- Soak mochakottai overnight and pressure cook for upto 4 or 5 whistles or until soft, set aside.
- Heat oil in a pan, fry (In the order given in the list) and grind items given “for grinding” to a smooth paste, set aside.
- Heat oil in a pan, season with items given for seasoning. Add onion, garlic along with little salt, saute until golden brown. Then add tomato saute until massy, followed by potato, turmeric powder and fry until potato is 1/2 done.
- Now add ground masala paste and saute for 2 to 3 mins. Then add required water and salt, bring it to boil and allow them to cook for a while.
- Finally add cooked mocha kottai and again boil for another 5 mins or until gravy gets thick. Serve hot with white rice and appalam or even with idly and dosai.
- You can also use fresh mocha kottai instead of dried one.
- You can also add brinjal and drumstick along with mocha kottai.