Tuesday, March 24, 2009

Mochai Kottai (Dry Beans) Kuzhambu


Mochai Kottai – 1 cup
Tamarind – Lemon size
Salt – 2 teaspoon
Sambar Powder – 1 heaped tablespoon
Turmeric powder – ½ teaspoon
Coconut gratings – 2 tablespoon
Oil – 2 tablespoon
Mustard – 1 teaspoon
Sambar Onion – 5
Curry leaves – few


Soak tamarind and salt in one cup of water. In a kadai put one teaspoon oil and fry the Mochai Kottai till it turns light brown. Put it in a pressure cooker and add 2 cups of water and pressure cook for three whistles. Cool it and drain the excess water.

Squeeze out the tamarind and extract the juice. Add more water and again take out the remaining juice. The tamarind juice should be of 3 cups. Add sambar powder and turmeric powder to the tamarind juice. Add cooked mochai kottai also. Mix well and bring to boil.

Grind the coconut to a fine paste. Add to the boiling kuzhambu. Stir well. Allow to boil in a low flame for few more minutes. Season it with mustard, curry leaves and chopped onion.

Note: You can also make the above Kuzhambu using Karamani (cow gram) or Whole gram (Kondai kadalai) instead of Mochai Kottai.


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