Mochai sundal or mochai kottai sundal is a slightly spicy version of sundal that you can prepare at the time of navaratri. I used arachuvitta sambar powder to spice up this sundal which is very flavourful and tastes yummy.
Serves 3 to 4 people
- 1/2 cup – Mochai kottai / mochai payaru (dried)
- 1 no – Onion (chopped finely)
- 1/8 tsp – Turmeric powder
- 1/2 to 1 tsp – Arachuvitta sambar powder (or use as needed)
- 2 tbsp – Coconut grated (optional)
- Salt to taste
- 1 tbsp – Oil
- 1/4 tsp – Mustard seeds
- 1/4 tsp – Split black gram / ulunthu
- 1/4 tsp – Cumin seeds
- 2 or 3 nos – Dry red chillies
- 5 to 6 nos – Fresh curry leaves
- 2 pinches – Asafoetida
- Wash and soak mochai for 8 to 10 hrs or overnight. Pressure cook them in enough water for 3 to 4 whistles or until soft.
- Heat oil in a pan, season with items given for seasoning. Add chopped onion,turmeric powder, along with required salt, saute until slightly golden brown.
- Add cooked mochai, arachuvitta sambar powder and saute until raw smell goes. If needed sprinkle little water and cook for 2 to 3 mins.
- Finally add grated coconut and mix everything well together, switch off the stove now. If required add salt at this time. Now simple and tasty mochai sundal is ready to serve.
- I used dried mochai in this recipe. If you prefer you can use fresh or frozen mochai, but cooking method and time differs.
- Since arachuvitta sambar powder has chilli in it, you have to be cautious while adding dried red chillies during seasoning.
- If you prefer fresh ground arachuvitta sambar powder, heat little oil in a pan and roast below given items until they are slightly golden brown in color and grind them to a fine powder.
- 2 nos – Dry red chili (as per taste)
- 1 tbsp – Coriander seeds (malli/dhania)
- 1 tsp – Split black gram (ulunthu/urad dhal)
- 1/2 tsp – Bengal gram (kadalai paruppu/channa dal)
- You can avoid onion if you are offering (naivedyam) this sundal to god.